Chef and Menu Report: 02/06/15

This edition details upcoming special Mardi Gras menus, Chinese New Year celebrations, and more

Credit: Facebook/bonefishgrill

Bonefish Grill has debuted a new bar menu of small bites and cocktails, including dim sum-style chipotle shrimp sliders.

National
Bonefish Grill has unveiled their new “IN + ON Bar Bites” menu of small plates to hand-crafted cocktails. A few of the dishes offered include “IN the Shell: Street Tacos” that are served individually in a crispy wonton shell with your choice of lobster or ahi tuna tartare, “ON the Shell: Oysters” raw on the half shell or baked Rockefeller style, and “ON the Bone: Lamb Lollipop Chops” comprising three tender grilled lamb chops. Cocktails such as “ON the Rocks: Patrón's Perfect Cucumber Margarita” and “IN the Copper Cup: The Mule”—Bonefish Grill's signature version of the classic Moscow Mule, comprising Grey Goose vodka, fresh lime, house-made ginger syrup, and ginger beer, it’s finished in a rustic copper mug with crushed ice, fresh mint, and candied ginger.

Starbucks has begun offer coconut milk as a milk alternative on their menu; read the full story here.

New York
Corkbuzz Union Square has revamped their brunch menu to offer some new dishes including avocado toast of miche bread, radish, and gruyere; lemon-ricotta pancakes with apple chutney; and the Hangover Sandwich comprising pork belly, eggs, and spicy mayo. In addition, a “Champagne Campaign” of ½ off all bottles of champagne is also offered during brunch.

For Mardi Gras this year, French Roast Uptown and Downtown are offering special Mardi Gras menu items and cocktails. New Orleans favorites like chicken and andouille gumbo, shrimp remoulade, blackened catfish with dirty rice, crayfish and shrimp etouffee and, and po’ boys will be served, and guests can sip Hurricanes and other specialty drinks. For dessert, both restaurants will have the traditional King cake with a small baby doll baked in it. The person who gets the doll will win a $25.00 gift card. 

Galli brings their signature flare to their LES outpost for a new kind of brunch experience every Saturday and Sunday from 10 a.m. to 4 p.m. starting Sunday, February 8. Italian comfort food favorites are re-imagined into breakfast items with over 15 selections, including a twist on a bacon, egg, and cheese sandwich called the Breakfast Bucatini. This Galli original consists of bucatini pasta, cream cheese, bacon, and Parmigiano-Reggiano all topped with a fried egg. Other signature items to debut on the new brunch menu are: Italian toast of grilled focaccia bread, prosciutto di parma, fried egg, and a touch of marinara sauce; and the Hangover Platter comprising rice balls, mozzarella chips, and chicken parm sliders, all with a side of pomodoro sauce. Also included on the roster are classic brunch items like homemade buttermilk waffles with fresh fruit and maple syrup; vanilla egg batter, French toast with strawberries and maple syrup; and an egg frittata of fresh mozzarella, chicken apple sausage, and grape tomatoes.

New Orleans’ Mardi Gras festivities will kick into high gear on Fat Tuesday, February 17, but New Yorkers who can’t make it down to the Bayou can head to Louro in the West Village for chef David Santos’ Mardi Gras Dinner with cocktail pairings on Monday, February16 at 7 p.m. The seven-course, $75 per person menu of Cajun and Creole-inspired fare like crab and crawfish Etouffee with popcorn rice, chicken and sausage gumbo, and bananas Fosters beignets. Beverage director Mayur Subbarao has designed cocktail pairings to complement the menu, including classic Brandy Milk Punch, the New Orleans Buck, and the Sazerac

Then on Thursday, February 17, to celebrate the Chinese New Year and the Year of the Goat, chef Santos will serve a family-style feast at Louro featuring three courses with multiple appetizers and entrees for $45 per person. Some of the dishes offered include steamed shrimp dumplings with black vinegar; goat stew with radish, cabbage, and carrots in a hay broth; and orange cake with pomelo ice cream and tangerine caramel for dessert. Reservations for both events are required.

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