Weekly Chef and Menu Report: The Week of Sept. 30, 2013

A look into this week's new chefs and restaurant menus
For Oktoberfest, the Village Pourhouse is hosting a party Oct. 4 offering a wide selection of traditional Bavarian beers and German food.

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

No. 9 Park is throwing a party on Oct. 5 in honor of its 15th anniversary, according to a press release. To start the night off right, its culinary team, past and present members including Chef Barbara, will each make a dish. Classic dishes at No. 9 Park are whole roasted tautog, prune-stuffed gnocchi, and Grains of Paradise Pavlova to name a few.

Los Angeles/San Diego
As part of its "Game Changer Burger Series," Burger Lounge is serving limited-time grass-fed bison, wild boar, and elk at its 11 restaurant locations throughout San Diego and Los Angeles, according to a press release. The beef burgers will be rotated in 60-day increments over the next six months.

Lucques is celebrating Oktoberfest with first-of-the-fall season dishes featuring ingredients such as winter squash, roasted apples, and wild mushrooms as well as a variety of grilled and pan-roasted house-made sausages and Lucques’ sauerkraut, according to a press release. Festive Oktoberfest attire is welcomed and encouraged.

Now guests can sip on a cocktail while enjoying a bite of pizza at Pitfire Artisan Pizza, which will have a full liquor license starting Oct. 10, according to a press release. Mixologist Steve Garcia will offer cocktails catered to fall, and there will be a late-night menu featuring pizzas and snacks — such as oven-roasted chicken wings with tomato ginger jam and Parmesan — for the later crowd.

New York City
Celebrating its three-year anniversary, Empire Steak House will offer unlimited wines and martinis for $6.95 per person from Oct. 14 through Oct. 20, according to a press release.

Heading into fall, Goodfella’s in the Lower East Side will add warm, kid-friendly dishes to its budget-friendly kid’s menu, according to a press release. For $5, kids can select cheese ravioli, spaghetti and meatballs, or a personal pizza that they can make themselves every Sunday. As they play pizzaiolo, kids will receive homemade semolina dough, a small cup of fresh mozzarella cheese, tomato sauce, and two to three toppings to create their pizza before it is baked in the oven.

Grace, a seafood-themed restaurant and pub in Kips Bay will begin serving lunch and brunch starting in October with a brand-new menu by chef Ryan Schmidtberger, according to a press release. The menu pays homage to the restaurant’s namesake Grace O’ Malley, Ireland’s 16th-century "Pirate Queen" who is a well-known figure in Irish folklore. On the lunch menu, the chef includes Irish wonton soup, his version of corned beef and cabbage with a twist, warmed smoked salmon, and smoked and crispy crabcakes. For brunch, Grace’s offers a classic Irish breakfast consisting of eggs, Irish sauces, baked beans, toast, and tomato, Scotch egg, and much more.

In honor of National Taco Day on Oct. 4, Tres Carnes in Chelsea is offering a special tasting "Pork Two Ways," serving a signature smoked and dry-rubbed pork shoulder taco and one eight-hour smoked pork belly taco, which is also this week’s "weekly smoke" selection, according to a press release.

Hudson Terrace is partnering with iAdventure for the second annual Pickle Palooza, where pickle lovers unite and can enjoy an interesting selection of pickles and pickle-inspired food and drink such as Tres Carnes’ Pickled Jalapeño Smokey Michelada, according to a press release. Other vendors include The Pickle Guys, Little Town NY, Bob’s Pickle Pops, and McClure's Pickles.

For Oktoberfest, the Village Pourhouse is hosting a party Oct. 4 offering a wide selection of traditional Bavarian beers and German food including fresh backed pretzels, bratwurst, and frankfurters, according to a press release.

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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