Weekly Chef and Menu Report: The Week of September 16, 2013

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

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

Classics such as The Original DB Burger will be served at the new and improved DB Bistro Moderene.

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

Tavolo: Tavolo is celebrating their fifth anniversary this Sunday, according to a release. The party is free, and guests will be entertained with live music, Italian appetizers, and more. Chef Nuno Alves and chef-owner Chris Douglass said a “220 pound Berkshire pig is nothing compared to the weight of the responsibility in order to beat the national average for keeping a restaurant alive for more than two years.”

The Gage
: Peter Coenen has replaced Dirk Flaningan as the new executive chef of The Gage, according to Eater. Look out for new dishes such as pan roasted halibut or grilled rack of elk. Coenen had previous training in France and has also traveled to other European countries for experience, he said in an interview.

San Diego
SEA 180: According to Eater, Jack Fisher is now the chef de cuisine at SEA 180. His culinary history includes work at pastry kitchens such as Region, Jack’s La Jolla, and stints as sous chef for Jason Knibb and pastry chef for Urban Kitchen Group. At Sea 180, Fisher will join chef Ken Irvine, the executive chef. He is focusing on a menu consisting mainly of “local seafood and produce.”

New York:
DB Bistro Moderne: With the help of chef Jim Burke, Chef Daniel Boulud is introducing a new design and menu at DB Bristro Moderne, according to a press release. It will be open to see on Saturday. Wines will be paired accordingly with the food, from the classic bistro dishes to more seasonal ones, with the help of Sommelier Joseph Camper. The new look will have walnut, glass, antique mirrors, and soft leather booths.

The Red Cat: Chef Bill McDaniel, from The Red Cat, will begin serving weekend brunch service next weekend, a release stated. The restaurant opened in 1999, and this is the first time they are offering brunch. The brunch menu will feature dishes such as huevos rancheros and torta Espaniola.

The Sea Fire Grill: A release stated that The Sea Fire Grill has introduced a daily happu hour from 4p.m. to 7p.m. With appetizers such as pan roasted scallops and entrees such as a whole maine lobster, you can also enjoy their the $1.50 east and west coast oysters and half off wines by the glass, draft beers, and select cocktails.

Pork Slope: Dale Talde’s popular roadhouse Pork Slope has introduced a weekly peel & eat shrimp special every Wednesday, to replace their weekly crab boils. For $32, you can get a pound of shrimp, Andouille sausage, corn, and potatoes. The inspiration came from Talde's trip down to New Orleans.

Evanston, IL
Oceanique: To celebrate their 25th anniversary, Oceanique is debuting a new look and menu. The release reported that they have revamped the inside from “traditional French furnishings to a light, airy, stylish, and contemporary new look.” As for food, some new dishes include the wild Maine day boat scallop sashimi with watercress, peach, and yuzu, or the Michigan corn soup with leeks, corn, and Maine lobster. The bar will also have cocktail specialties and their own menu for those who want to opt for lighter meal before or as dinner.

Memphis, Tennessee
Flight Restaurant and Wine Bar: A release introduced Nick Scott as new executive chef of Flight, and he will work with chef/partner and director Joshua Laban Perkins. In the past, Scott has worked for Fleming’s Prime Steakhouse & Wine Bar, Bluefin Edge Cuisine, and Sushi Lounge. A trip to Japan piqued his interest in global cuisine.

Rok:Brgr: Celebrating their one year anniversary, Rok:Brgr is hosting a happy hour party from 7p.m. to 9p.m., a release stated. Attendance is complimentary, and there will be free drinks, live music, and food. Rok:Brgr, a gourmet burger bar and gastropub, subscribes to the “farm to table” method, using local ingredients, certified angus beef, and natural cheeses.

Marshall, CA
Nick’s Cove Restaurant, Oyster Bar & Cottages: According to a press release, Nick’s Cove is hosting a crab-catching contest. Winners will receive a free dinner and have their name engraved on a plaque. Attendance is complimentary, but a reservation is required. The event takes place all day long starting at 11a.m. During lunchtime, there will be cooking demonstrations and a $65 price-fixe lunch menu. Afterwards, there will be happy hour with crab-themed cocktails.

Rutherford, NJ
Pilsener Haus & Biergarten: Viennese Chef Thomas Ferlesch from Pilsener Haus & Biergarten is celebrating Oktoberfest with a new menu, according to a release. From September 21 until end of October, they will serve dishes such as the Faschierter Braten (country style meatloaf) or Kaiserschmarrn (caramelized and souffled pancake with a plum compote.) Drinks will include traditional German brews, American craft beer, and more. There will also be live performances by Alex Meixner and his band.

Oakland, CA
Plum: According to Eater, new chef Kim Alter has changed the menu at Plum. Now they have both a regular menu and prix-fixe menu for $65.  The menu is limited to five appetizers and entrees, two dessert options, and a less extensive bar snack menu. Dishes such as the mushroom dashi with clam, shitake, scallion, or rabbit with quince, brussels, and chestnuts are included.

San Francisco
Alta CA: Chef Yoni Levy is now the new chef at Alta CA, as reported by Eater. He has previously worked for chef Kim Alter and used to be the chef de cuisine of Flora. Levy has already begun thinking of menus, that includes “big bowls of beautiful food that will make you feel good about what you ate.” Levy will focus on grains and vegetables rather than meat and butter.

Las Vegas
Rao’s in Las Vegas has selected a new chef de cuisine, Fatimah Madyum, according to Their website. Madyum was the chef tournant at Fairmon, in Arizona, and at Broadmoor, in Colorado. She calls Las Vegas “crazy, non-stop organized chaos,” a place where she wants “to find better food, more volume, and as her next adventure.”

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!

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