Weekly Chef and Menu Report: The Week of November 25, 2013
A look into this week's new chefs and restaurant menus
Today on The Daily Meal
Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
The recently opened The Nugget Spot is offering special menu items every day of the week, according to a press release. On Nacho Mondays, nuggets are served over crispy tortilla chips, drizzled with special nacho sauce, and topped with pickled jalapeno. On Tortilla Tuesdays, nuggets are coated in white corn tortilla chips and served with a side of salsa. On Waffle Wednesdays, Southern fried nuggets are served over waffles with a side of “crunk” sauce. On Thirsday Thursdays, buffalo fried nuggets and pitchers of beer are served. On French Frydays, fries are served two ways. On Tso Tswang TSaturdays, the chef’s take on General Tso’s chicken is served with white rice. And for Sunday Dinner, chicken Parmesan nuggets are served over pasta. Other special menu items are bacon-coated chicken nuggets, fried cookie dough, nacho mac and cheese, and fish nuggets.
Craigie on Main is celebrating Hanukkah and the warm, winter offerings of the cities of Quebec and Alsace with three weeks of special dinners, according to a press release. During Hanukkah week (Nov. 29 through Dec. 5), Craigie will feature items such as crispy pumpkin and potato latke, schmaltz-poached turbot with ‘Borscht,’ ‘Kasha Varnishkas,’ buckwheat pappardelle, choux farci a la juif, and prune and almond-braised wagyu brisket. During Quebec Week (Dec.10 through Dec. 15), Craigie will feature items such as terrine of goose confit and foie gras, sea trout pastrami, boudin blanc and boudin noir tart, and smoked sika venison leg. During Alsace Week (Dec. 17 through Dec. 22), Craigie will feature smoked trout salad, rabbit ‘porchetta,’ blanquette de veau with choucroute and black truffles, and chestnut-stuffed capon.
To celebrate its 10th anniversary, Smorgas Chef restaurant group will offer a complimentary mug of its classic glogg, the Scandinavian winter drink consisting of dry red wine spiked with citrus and spices, at its West Village, Stone Street, and Park Avenue locations. The recipe for the glogg will also be available upon request.
West Village’s Clarkson launched brunch, served on Saturdays and Sundays from 12 p.m. to 4 p.m., with a fall-inspired menu including benedict bruschetta on pressed ciabatta bread, griddled ham, poached eggs, and rosemary-olive oil hollandaise; french toast with ginger-roasted pears, maple-spice butter, and brandy syrup; and pumpkin pancakes with Heritage Acres bacon, sunny-side up egg, and peppered maple syrup.
Verde just expanded with a second dining room upstairs, used for additional seating and private parties, according to a press release. The restaurant was also issued a full liquor license and will begin serving a full bar Dec. 6. Also, its brunch menu changes weekly with special offerings such as the frittata of the day and the french toast of the day.
Flight Restaurant & Wine Bar debuted its Legends Flight fine wine offering, according to a press release, with a trio of wines including 2010 Caymus Special Selection, a 96-point, full-bodied cabernet sauvignon; 2009 Opus One, a 93-point red Bordeaux blend from the Napa Valley vineyard of the same name; and 2009 Joseph Phelps Insignia, a 96-point rich cabernet sauvignon with aromas of blueberries and blackberries mixed with baking spices. These selections are not available by the glass at any other restaurant in Tennessee or nearby states. The Legends Flight offering costs $70 per person.
On New Year’s Eve, Shaw’s Crab House, will be celebrating the new year with “balloons, twinkling white lights, poinsettias, wreaths, garland, and yard after yard of holiday ribbon.” Reservations will be accepted in the Oyster Bar from 5 p.m. to 12 a.m. and The Fabulous Fish Heads will be performing from 9 p.m. to 12 a.m. Reservations will be accepted in the Main Dining Room from 4:30 p.m. to 10:30 p.m., and the restaurant will be serving their a la carte menu as well as specials including Dover sole, Nantucket cape scallops, and Alaskan red king crab. In both rooms, there will be a champagne toast and complimentary oysters at midnight to kick off the new year. Then, on New Year’s Day, Shaw’s will host a brunch in the Main Dining Room from 10 a.m. to 2 p.m. for $55 per person, and kids 12 and under eat for free.
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