From May 27 to July 4, chef Daniel Boulud’s meat-centric New York bistro DBGB Kitchen and Bar will take over Boulud’s db Bistro Moderne, with executive chef Jason Pringle and executive pastry chef Jerome Maure delivering some DBGB favorites.
The Lower East Side’s new Leave ROCHELLE Out of It has launched a spring menu set to include dishes like the Bluto Burger (a double cheeseburger with onions, house-made pickles, and whiskey ketchup), Don’t Worry Curry (red Thai curry, snow peas, carrot, cabbage, jasmine rice). I’d Tap That (with Old Foster 86 whiskey) and Naked and Famous (with Jameson Black Barrel whiskey) are just two examples off the drink menu.
To bring in spring, Viceroy New York’s The Roof has launched a new brunch menu that includes a revamped champagne cocktail selection which includes special Bellini’s and mimosas. Special DJs will be featured to provide music
Nolita’s Jacques 1534 is featuring new food and drink items in celebration of their 10th anniversary. Chef Jacques Ouari's new menu will feature classic French items like steak frites and classic tartare alongside pub fare like cod fish and chips as well as inventive takes on classic bar favorites.
The West Village’s seafood-centric The Clam has launched a new weekend brunch that will run from 10 a.m. Chef Mike Price’s menu will include items like poached eggs, peekytoe crabs Benedict, and a fried belly clam and lobster sandwich.
The East River-side Water Club will be featuring a special Mother’s Day menu, with specials including lobster thermador with dry sherry sabayon, a raspberry financier with framboise tuile, and raspberry orange compote for desert
The Meatpacking District’s Bodega Negra will be featuring a full night of Cinco de Mayo festivities, including a special menu from executive chef Michael Armstrong featuring dishes like Peking duck tacos, yellowtail ceviche, and pork belly carnitas tacos. There will also be live music and Mexican-inspired cocktails.
The AAA Five-Diamond Herons at The Umstead Hotel and Spa located in the greater Raleigh area is featuring a new spring menu from executive chef Scott Crawford that will include dishes like English peas with goat’s milk custard, puffed wild rice and tendrils, and lemon verbena pudding.
Adam D’Arpino is the Restaurants Editor at The Daily Meal. Follow him on Twitter @AdamDArpino.