Weekly Chef/Menu Report: The Week Of April 28
Every week, we take a look at some new chefs and menus that have appeared across the country. Here's this week's roundup:
National
Earlier this week, Pret A Manger began offering summer-inspired chef's specials, including chorizo and red peppers on a baguette, and a shrimp and chorizo salad.
The Third Man will be hosting a special Kentucky Derby event starting at 3 p.m. The event will feature mint juleps, Austrian small plates, and other specialty items from chefs Eduard Frauneder and Wolfgang Ben.
The Michelin-starred Lincoln Ristorante will be featuring a special spring menu and dessert selection from pastry chef Richard Capizzi that includes tortes with homemade gelato.
Starting on May 13th, David Bouley's Brushstroke will begin offering lunch from 11:30 a.m. to 3 p.m. There will be an à la carte menu, and a four-course kaiseki menu.
On May 6th, The Peacock's Whisky Club will partner with The Dalmore to kick off a monthly dinner series. Dalmore whiskies will be paired with a three-course prix-fixe from executive chef Robert Aikens. The cost is $65 a person.
On May 14th Saul Bolton's Saul Restaurant at the Brooklyn Museum will feature a French versus American wine pairing dinner, with a six-course tasting menu from chef Bolton, with one American pairing and one French pairing per course. The cost is $90 per person.
The Palm Court at The Plaza is featuring a $75 per person Mother's Day Tea event featuring seasonal spring menu offerings.
The New York Botanical Garden will be featuring a Mother's Day Garden Party and brunch on Sunday, May 11th. An all-inclusive ticket costs $75, and includes a specialty Mother's Day brunch and complementary access to the garden.
The Meatpacking District's Willow Road will offer a traditional Italian Sunday Supper for $25 this Sunday, May 4th. Chef Tyler Austern will be preparing special Italian meals and cocktails for the event.
Edward Higgins has been announced as the chef de cuisine at Bix, Jackson Square's supper club and speakeasy. Bix will continue to offer seasonal ingredients and menus in their two-story dining space.
Adam D'Arpino is the Restaurants Editor at The Daily Meal. Follow him on Twitter @AdamDArpino.