Weekly Chef and Menu Report: The Week of February 3, 2014

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

To celebrate the musical icons that recorded there, Phil’s Grill introduced signature musician-inspired cocktails.

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


Go for the gold with an Olympic cocktail recipe by TK KU Citrus Liqueur. The TK KU Torch cocktail is made with TK KU Citrus Liqueur, Kahlua, Bacardi, and cinnamon. See the recipe here.


New Orleans

To celebrate the musical icons that recorded there, Phil’s Grill introduced signature musician-inspired cocktails, according to a press release. Cocktails include the “FAT MAN” with bacon-infused vodka, Worcestershire, hot sauce, tomato juice, olives, lime, and spicy beans; the “COSIMO” with Ketel One Citron, fresh-squeezed cranberry and lime juices, and muddled strawberries; and “DIXIE CUP” with Pimm’s Liqueur, cucumber, lime, orange, and fresh-squeezed lemonade, garnished with mint, to name a few. 


New York City

Cook It Raw is hosting a fundraising dinner beginning at 7 p.m. on March 3, highlighting the environmental impacts of soil degradation, according to a press release. Ten international chefs will come together at Blue Hill at Stone Barns to cook an environmentally sustainable dinner for 100 guests and discuss the impact of soil degradation on our agricultural system. Tickets are available to purchase here for $600, which includes all food and wine.

In honor of the Winter Olympics in Sochi, Blue Olive Market is offering the “Olympic Rings Meze Platter,” which consists of five spreads, representing the colors of the Olympic Rings, with pita chips, for $34.95. Those spreads include Blue cheese yogurt spread, toasted sesame hummus, octopus salad, tzatziki (cucumber yogurt spread), and htipiti (roasted red pepper and feta spread).

Top of the Standard now serves brunch every Sunday, according to a press release. A few items on the brunch menu include “Green Eggs:” braised greens, poached egg, and garlic-herb matchstick potatoes; “Scallop Eggs Benedict:” seared scallop, quail egg, and lemon Hollandaise; and “Burgers ‘Belle Epoque:’” prime beef, foie gras, and truffle relish.

The team at Cull & Pistol just announced the restaurant’s latest Winter 2014 menu, according to a press release. The menu includes the following warming dishes: bacon-wrapped arctic char, pekin duck risotto, the nicoise panini, and lobster consommé.

Miss Lily’s in SoHo announced a new daily special: the “Early Bird,” featuring Miss Lily’s famed Jamaican jerk chicken paired with Red Stripe beer or Dutty wine for $18, according to a press release. The new special is available nightly from 6 p.m. to 7 p.m.


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!