Every week, we take a look at some of the restaurants that have opened or will soon open across the country. Here’s this week’s roundup:
Chef Curtis Stone opens his new restaurant called Maude, named after his grandmother who introduced him to cooking as a four-year-old, on Feb. 1 in Beverly Hills, according to a press release. “Maude is the culmination of all my life and career experiences,” says Stone. Maude will serve a multi-course tasting menu that changes regularly and focuses on one seasonal ingredient each month. The opening menu will feature citrus with sweet and savory dishes including “Spiny Lobster Crudo” with brioche, turnip, blood orange, and radish, and “Chicken Terrine” with mustard ice cream, lemon, and pain perdu.
City Tavern will open its second location Feb. 4 in downtown Los Angeles, according to a press release. The new location will offer an expanded menu and bar program as well as a larger dining space, including a cocktail lounge and patio. Some new menu items are shrimp and grits served with a stout reduction sauce, garnished with bacon and chives and wild salmon with herb, gnocchi, sage, and brown butter sauce. The cocktail lounge opens out to the patio with couches and tables for casual dining.
Eureka! Restaurant Group, a company which serves only authentic, handmade food with locally-sourced produce at its restaurants, is opening a new restaurant called Eureka! in Huntington Beach in early March 2014 at Bella Terra shopping center, according to a press release. The restaurant offers 40 American craft beers, small batch whiskeys, and a gourmet menu that includes “Osso Buco Riblets” with red wine braised pork, lightly tossed in a fire cracker aioli and “Goldengate Butterstotch Rum Pudding” with a homemade whipping cream and caramel sauce.
Blind Butcher, where diners can enjoy quality food in a pub-like setting, will open Feb. 6, according to a press release. The menu by chef Oliver Sitrin will change often depending on the season and availability of ingredients and will feature items such as beef tartare with quail egg and capers, duck and foie gras served with chutney, and bacon bratwurst with sauerkraut and house-made mustard.
A pop-up food market called Batchery is planned to open Feb. 22 at Bat Haus. The market will be artisan-run and will feature small-batch Brooklyn food producers. There will be about 15 vendors at the market, including Bacchanal Sauce, Brooklyn Dehli, Better Off Spread, Mike’s Hot Honey, Sour Puss Pickles, The Jam Stand, Fatty Cakes NY, Jam Bar Bakery, I Love Keenwah, and Cocktail Crate.
The iconic 87-year-old New York City steakhouse Gallagher’s Steakhouse will reopen Feb. 10, following a multi-million dollar renovation, according to a press release. Closed since July 2013, the restaurant will debut a remodeled interior and a new, modern menu. In addition to restaurant classics, new items on the menu include spicy tuna poke with chili aioli, radish, and lime; filet mignon with a choice of blue cheese crust, bone marrow crust, or pepper crust; and Lyonnaise potatoes.
Yoplait Greek just opened its Yoplait Greek Taste-Off store in SoHo, inviting yogurt-lovers to take complimentary side-by-side taste tests of Yoplait Greek blueberry and Chobani, which has a store just 300 feet away, according to a press release.
After 18 years in business, Dewey’s Flatiron was forced to close after the landlord refused to renew its lease. Owner Edward Dobres says he spent six months trying to negotiate with no success.