Weekly Chef and Menu Report: The Week of October 21, 2013

Contributor
A look into this week's new chefs and restaurant menus

East 12th Osteria

East Village’s East 12th Osteria is introducing a brunch fix prix menu featuring freshly-baked breakfast pastries, any brunch entrée, and a choice of beverage, all for $23.

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

 

Carvel, the popular ice cream company known for its fresh soft-serve and novelty cakes, has just launched a new line of delicious iceSCREAM cakes for Halloween, Thanksgiving, Christmas, and Hannukkah, according to a press release. Their Halloween Witch cake is made from whipped frosting, with two layers of fresh ice cream separated by a layer of chocolate crunchies. Other new cakes include chocolate-and-vanilla-layered pumpkin cake and the Ice Screamer, which is decorated as a ghost.

 

New York City

The bread of the month at Buco Alimentari is pumpkin bread. According to a press release, the savory bread, which is made with fresh pumpkin and covered in pumpkin seeds, tastes great served alone or with soft cheeses such as ricotta or goat. The bread costs $6 per loaf and is available on weekends through November.

Del Frisco’s Double Eagle Steak House is celebrating Stone Crab Claw Season by flying in Stone Crab Claws from the Florida Keys, one of the only regions in which they are available, according to a press release. Guests can enjoy them as an appetizer or entrée as well as pair them with other dishes. Claws are cracked fresh to order and are served with traditional Dijon sauce and hot towels.

East Village’s East 12th Osteria is introducing a brunch fix prix menu, available Saturdays and Sundays from 11 a.m. to 4 p.m., with freshly-baked breakfast pastries, any brunch entrée, and a choice of beverage, all for $23.

Serving twists on American classics, The Marrow is hosting a Roasted Classics Dinner series every Sunday and Monday night featuring Chef Dieterle’s special three-course menu, according to a press release. All bottles of Riesling, which are 60 bottles total, are half price as well.

Mason Premiere is offering an oyster happy hour on weekends beginning October 26 with some of the “world’s best and most coveted oysters,” which will be available for $1 each from 11 a.m. to 1 p.m. on Saturdays and Sundays. In addition, the restaurant’s fall brunch menu is available from 11 a.m. to 4 p.m. on Saturdays and Sundays featuring French and New Orleans-inspired dishes including Cherry Clafoutis, Cod Brandade, Poached Oysters, and Bitter Greens & Bacon.

At the Southeast Asian-inspired restaurant Pig and Khao, the executive chef and Bravo’s Top Chef contestant Leah Cohen partnered with Blackboard Eats to create a family-style pig roast, which will be offered at the restaurant as the Suckling Pig Special, according to a press release. The 15-pound pig is brined for two days and slow roasted, then presented whole before taken back to the kitchen to prepare for service. It will be served with two signature dipping sauces as well as unlimited spiced rice sides and family-style vegetable sides.

Tirza Diaz De Villegas was named Red Robin’s Savory Scholar Sauce winner at the New York City Wine and Food Festival’s Burger Bash on October 18, according to a press release. She won a $5,000 scholarship and the opportunity to have her winning sauce ¾ Tangy Cilantro and Garlic Sauce ¾ featured on the Red Robin menu nationwide.

Supporting efforts to fight hunger, Christopher Curtin, chocolatier and owner of Eclat Chocolate, released a chocolate bar called the City Harvest Bar, according to a press release. The bar, which is made from creamy milk chocolate and bitter cocoa nibs from Peruvian cacao beans, costs $9, and proceeds from sales go to City Harvest. The bar is available for purchase on Eclat’s website as well as from local retailers.

 

Celebrating the American tradition of turkey, stuffing, and fall flavors and the French tradition of gathering around the table with family and friends, restaurants of Chef Daniel Boulud are offering Thanksgiving dinner deals on November 28. All of these details were gathered from a press release.

Daniel’s three-course Thanksgiving meal, hosted in the main dining room, will be offered from 12 p.m. to 7 p.m. for $175 for adults and $80 for children 12 and under. A three-course Thanksgiving meal will also be held in the lounge from 12 p.m. to 7 p.m. for $145 for adults and $80 for children 12 and under.

At Café Boulud, a three-course Thanksgiving meal will be offered from 11:30 a.m. to 3 p.m. and from 5 p.m. to 8 p.m for $135 for adults and $55 for children 12 and under. Menu highlights include Fall Squash Soup, Heritage Farm Turkey Breast, Pecan Tart, and Warm Apple Mille-Feuille. Guests will also leave with a box of leftovers consisting of a turkey sandwich on a rosemary and sage focaccia bun with braised red cabbage, herbed aioli, and apples. Also included in the leftover box is a sweet potato salad and dessert. 

Newly renovated DB Bistro Moderne will offer a three-course Thanksgiving meal from 12 p.m. to 9 p.m. for $75 for adults and $35 for children 12 and under.

Boulud Sud will offer a three-course Thanksgiving meal from 12 p.m. to 9:30 p.m. for $95 for adults and #35 for children 12 and under. The menu will consist of Autumn Kale and Beet Salad, Traditional Roast Heritage Turkey, and Gingerbread.

 

We’re always looking for tips about new chefs and seasonal menus, so if you think there are any that we missed, let us know!

At Bar Boulud, a three-course Thanksgiving meal will be offered from 12 p.m. to 9 p.m. for $65 for adults and $35 for children 12 and under. Menu highlights include Autumn Squash Soup, Traditional Roasted Turkey, and Pumpkin Pie.

 

Texas

From housemade childhood favorite including Pizza Bagel Bites and Gummy Bear Brats to the Stoner Sausage and Fried Bacon Mac & Cheese Balls, Banger’s Sausage House & Beer Garden is now serving a late night menu available Thursday through Saturday from 11 p.m. to close, according to a press release.

Beginning November 1, Andrew Bell, who has worked as a chef in many respected restaurants in Austin and Dallas, will be taking over as executive chef at Dallas’ Bolsa, according to a press release. He plans to change the dinner and brunch menus but will abide by the Bolsa philoposhy of “farm-fresh ingredients to deliver a fine dining quality menu at a reasonable price point in a relaxed and comfortable setting.”

 

California

San Francisco’s Bluestem Brasserie launched its fall menu consisting of new lunch and dinner dishes, bar bites, a seasonal cocktail menu, and a local beer list, according to a press release. The restaurant will also be launching their second American Road Trip which features state-inspired sandwiches du jour and a new cocktail series, “sip of the states,” to go with each state’s dinner plat du jour.

In celebration of Delfina’s anniversary, the restaurant will be hosting an Anniversary Celebration and Benefit Dinner featuring dishes including gnocchi with prosciutto San Daniele, seared diver scallops with black truffle zabaglione, and risotto milanese with oxtail sugo and parmigiano barbaresco, according to a press release. Guests can also have white truffles shaved over their dishes for a surcharge. Proceeds from the evening will be donated to the National Multiple Sclerosis Society.

Celebrating the release of Suzanne Goin’s second cookbook A.O.C. Cookbook, David Lentz and The Hungry Cat are hosting two dinners featuring a menu of recipes from the book, according to a press release. A four-course dinner for $60 per guest will be offered with optional wine pairings for $35 per guest. The dinners will be held November 3 in Santa Monica Canyon from 5 p.m. to 9 p.m. and December 2 in Santa Barbara from 5 p.m. to 9 p.m. Goin will be signing books as well.

The Pikey in Los Angeles announced a new fall menu consisting of Beets with Horseradish Cream; Fuyu Persimmon Salad with Market Greens, Speck, and Crispy Sage; and Ribeye Steak with Delicata Squash and a Hazelnut Gremolata to name a few dishes, according to a press release.

It’s truffle season at Valentino! According to a press release, for the month of November, the Italian restaurant in Los Angeles will feature an exclusive menu of dishes that can be topped with white truffles from Alba. The truffles will be provided by Valentino but, for an extra $30 charge, guests can bring their own truffles. A la carte items include a truffle cheese puff, beef tartare and flan of cardoons, and Jerusalem artichokes with Raschera.

 

Miami                                   

On November 8, OTC is celebrating its one-year anniversary with complimentary bites of its new menu from 7 p.m. to 8:30 p.m., according to a press release. Also, Cigar Factory and Funky Buddha will offer special release beers at discounted prices including Jai Alai, White Oak, Bolita, and Funky Buddha No Crusts.

 

New Jersey

On November 15 and 16, Golden Nugget Atlantic City will host its first American Craft Whiskey Festival. Kicking off the event on November 15 at 7 p.m. will be a Whiskey Dinner, in which guests can enjoy world-class whiskeys, cigars, and creative American dishes by Executive Chef Bobby Hettmannsperger. Tickets cost $75 plus fees and taxes. That same night the Grand Tasting Experience will take place from 7 p.m. to 11 p.m. and on November 16, from 3 p.m. to 8 p.m. Guests can taste 10 varieties of artisanal whiskies and barrel aged barley beers as well as participate in master mixology classes, educational seminars, and pot still demonstrations. Both days will feature live entertainment. Whiskey Festival tickets can be purchased for $49 for one day or $79 for two days. Tickets for both November 15’s Whiskey Dinner and November 16’s Whiskey Festival can be purchased for $99.

 

Washington, DC

Chef Bart Vandele of B Too announced a new breakfast menu featuring “Belgian Flair.” Menu items include the Banana Nutella Granola Waffle, Belgian French toast, and the Mussels Omelet.

 

We’re always looking for tips about new chefs and seasonal menus, so if you think there are any that we missed, let us know!

Related Links
Weekly Chef and Menu Report: The Week of October 14, 2013Weekly Chef and Menu Report: The Week of October 7, 2013Weekly Chef and Menu Report: The Week of Sept. 30, 2013