Weekly Chef and Menu Report: September 23, 2013

A look into this week's new chefs and restaurant menus
Sydney Moore
Amaya La Jolla will have different menus for the holidays such as Thanksgiving, Christmas, Christmas Eve, and New Year's Eve.

Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup: 

Seattle
On Oct. 6th, chef Brian Clevenger at Tavolàta is creating a "hearty, meaty meal" for the next installment of his Sunday Feast Dinner Series. The restaurant reported that for the $60 three-course dinner you can have dishes such as the pork belly and manila clams with tomato and salsa verde, duck legs with red wine and thyme, and chocolate mousse with Bosc pear and grappa. Reservations are a must and seats are limited. There will be two more feasts on Nov. 3 and Dec. 8.

West Hollywood, Calif.
State Social House has told us there will be a new midday (2:30 p.m. to 5:30 p.m.) and late-night menu (11:30 p.m. to 1 a.m.) You can try dishes such as the crispy Buffalo wings or Niman Ranch pork sausage pizza with jalapeño, baby arugula, tomato sauce, goat cheese, and mozzarella. Prices ranges from $6 to $16.  

La Jolla, Calif.
Amaya La Jolla is already prepared for the winter season. The restaurant told us executive chef Camron Woods and his culinary team have prepared special menus for Thanksgiving, Christmas Eve, Christmas Day, and New Year’s Eve, according to a release. All celebration meals are prix fixe priced meals with optional wine pairings. With Thanksgiving less than two months away, guests can look forward to dishes such as a roasted butternut squash soup with smoked duck tartlet or a carrot cake with chocolate sauce, pineapple compote, and cream cheese ice cream.

New York
Flatiron Hall and Houston Hall have announced they are celebrating Oktoberfest on Oct. 1. You’ll have Oktoberfest-themed foods such as an herb-roasted chicken, and two complimentary steins of beer. There will even be Bavarian pretzels and traditional gingerbread cookie heart lanyards for sale. Tickets are available for purchase online now.  

Carlton Hotel’s French Brasserie Millesime Restaurant told us they have a new bottomless punch brunch. Only on Saturdays and Sundays from 11:30 a.m. to 3:30 a.m. for $29, you can have endless amounts of punch with brunch at the same time.

As reported by Eater, Babbo and Otto, both owned by Mario Batali, will now be serving dishes with fresh white truffles. At Babbo, guests will have the option to eat a duck appetizer, pasta course with truffles, and even have the option to add truffles as a supplement to their order. Over at Otto there will be a white truffle pizza.

Beginning next week, Fletcher’s will have Tuesday fried-chicken dinners, according to Grub Street. Now for $18, customers can have a dinner full of fried chicken, potato salad, cornbread, house-made pickles, and a glass of wine. The Brooklyn barbecue place is known for using "farm-cooperative raising animals that are all-natural, hormone-free, antibiotic-free, and traceable" for their food.

According to Grub Street, Café Boulud and DeBragga have worked together to create a special dinner, featuring Miyazki-Gyu Japanese Wagyu. You can buy your ticket for $270 to get a taste on Oct. 16. Seating is limited.

Ai Fiori will now have brunch every Sunday from 11 a.m. to 2:30 p.m., beginning this weekend, as reported by Eater. Along with some new brunch cocktails, you can look forward to an array of a European-style buffet full of pastries, cheese, pasta, polenta, and more. There will also be live music. 

Maya Modern Mexican Kitchen and Tequileria announced they are celebrating National Taco Day on Oct. 4. They will have a taco sampler, which consists of six different tacos for $10, served with Serrano tomatillo salsa and Chile de arbol salsa. You can try the taco de pollo, a corn tortilla, chipotle marinated grilled chicken, iceberg lettuce, and pico de gallo, a taco chilorio, a corn tortilla, pork chilorio, pickled onions, and sliced jalapeño, and more.

Related Links
Weekly Chef and Menu Report: August 17, 2013Weekly Chef and Menu Report: August 2, 2013Weekly Chef and Menu Report: September 13, 2013