Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
Cantina Laredo: The River North restaurant specializing in modern Mexican cuisine, has rolled out new lunch, dinner, and brunch menus, and has brought on board new chef de cuisine Kennon Reed, according to a release. New menu items include Quesadillas al Cangrejo (lump crab with goat cheese and mango ginger salsa); Gorditas (corn meal pitas with seasoned ground beef and nopalitos); Tacos de Picadillo (seasoned ground beef with sauteed onions and jalapenos with queso fresco); Torta de Carnitas (griddle baked sandwich with slow-roasted pork, fried egg, apricot spread and goat cheese); and Torta de Pollo (griddle baked sandwich with grilled chicken, mango-avocado slaw and chipotle aioli).
Honey Pot Bakery: Portland’s Honey Pot Bakery has introduced a new Olé Molé Hand Pie, which is filled with chicken, hominy, plantains, and a mole sauce with tomatoes, chocolate, figs, and spices, according to a release.
Noma Reunion Dinner: Chefs Matt Orlando and Daniel Burns, late of Copenhagen’s legendary Noma, will be hosting a two-night Noma Reunion Dinner during the 2013 NORTH Food Festival at Brooklyn-s Luskus, according to a release. Tickets are on-sale now.
Daniel: Daniel Boulud’s flagship has introduced several new items to the late fall menu, according to a release, including oven-baked black sea bass with syrah sauce, Swiss chard and cloumage ravioli, and apricot vacherin with lemon verbena Chantilly, meringue, and honey sauce.
Café Boulud: Chef Gavin Kaysen has rolled out albacore tuna carpaccio with stone fruit mostarda, and green zucchini tortellini with squash blossoms, according to a release.
Brother Jimmy’s: The Murray Hill location of this barbecue mini-chain will be celebrating its fifth anniversary with a backyard barbecue block party on August 20th from 4-7 p.m., according to a release. Food will be handed out for free, and dishes include pulled chicken sliders, rib tips, whole hog pulled pork sandwiches, fried pickles, cole slaw, corn on the cob, and iced tea and lemonade.
Sushisamba: After 13 years, Seventh Avenue’s Sushisamba has undergone a complete renovation, featuring warm colors, a graffiti mural, a rooftop garden, organic textures, greenery, and a new lighting design, according to a release.
Los Angeles, Calif.
Terranea Resort: Bernard Ibarra has been named executive chef of Terranea resort’s food and beverage operations, according to a release. He’s oversee all of the Rancho Palos Verdes resort’s eight dining venues, in-room dining, and banquets.
Arrows: On Sunday, September 22, Maine-based Top Chef Master Season Four contestants Mark Gaier and Clark Frasier will celebrate twenty-five years at their acclaimed Arrows restaurant with a 25th Anniversary Gala, according to a release. Mark and Clark will celebrate with hors d’oeuvres and Champagne and a seated dinner. The meal costs $149 without wine and $195 with, and reservations can be made by calling 207-361-1100.
Stoneburner: Elizabeth Shoemaker has been brought on as pastry chef at chef Jason Stoneburner’s Stoneburner restaurant, according to a release. Her new dessert menu includes dark chocolate brownie with gianduja gelato and crispy hazelnuts, basil ice cream with a butter cookie and macerated berries, and anise hyssop semifreddo with honeydew granite and plums.
San Jose del Cabo, Mexico
Hotel El Ganzo: Alain Derouin has been appointed executive chef and food & beverage director of Cabo hot spot, Hotel El Ganzo Design Boutique, Arts, Live Music, Marina and SPA, according to a release. He will also oversee the property’s new Chef in Residence program.
Cliveden House: Berkshire’s beloved hotel and spa Cliveden House has appointed Michelin-starred Andre Garrett as its new executive chef, starting in October. A new restaurant will be replacing the existing Terrace Restaurant. Garrett joins after serving as Head Chef at Galvin at Windows Restaurant & Bar in London, where he was awarded his first Michelin star in 2010.
True to our mission, The Daily Meal is always on the lookout for tips about new chefs, menus, and special dinners. If you believe we’ve missed any, feel free to drop us a hint!