Weekly Chef and Menu Report: The Week of March 10, 2014
Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
Pinkberry is now offering Sugarpova, a new candy topping inspired by international tennis star Maria Sharapova’s premium candy collection. The frozen yogurt company partnered with Sharapova to design an exclusive product line consisting of three candies: “Flirty Mini,” “Smitten Sour Mini,” and “Flirty Sour Mini.”
The Counter, a build-your-own-burger restaurant, recently launched a brand new menu at all 30 of its locations in honor of its 10th birthday celebration. The new menu features new selections of signature burgers, bowls, salads, sides, and more in addition to new build-your-own ingredients such as ahi tuna, quinoa, coleslaw, and a Hawaiian bun.
A new treat, Welch’s PB&J Snacks will launch on April 2nd, National Peanut Butter and Jelly Day. The snack comes in four flavors — strawberry and concord grape, surrounded in either creamy or crunchy peanut butter — and features a chewy center, made with real fruit.
This St. Patrick’s Day, STK is featuring St. Patrick’s Day-themed menu items, including “Bread and Chive Oil” and a “Green Intensity” cocktail.
Spring is here, and Backstreet Café has introduced its Seasonal Artichoke Menu, featuring its “Best Artichoke Dip Ever;” sautéed baby artichokes with Italian sausage, white beans, piquillo peppers, and crostini; and rigatoni with artichoke pesto, chard, walnuts, sage, and Reggiano.
After a few months spent as pastry chef at Bread + Butter, Lee Napoli has returned to her beloved chocolate shop Chocolee Chocolates.
In honor of National Pi Day, RockSugar Pan Asian Kitchen introduced its “Bangkok Coconut Cream Pie” with jasmine rice crust, pandan meringue, and passion fruit caramel on March 14.
Drunken Munkey NYC is now serving brunch, featuring a $14.50 prix-fixe menu and à la carte dishes. Prix-fixe menu items include the “Unda Kathi Roll,” an Indian breakfast wrap consisting of fried egg, malai chicken tikka, onions, and mint chutney; the “Upma,” a thick, savory semolina porridge studded with mustard seed, curry leaf, onion, ginger, carrots, peas, and coconut chutney; and the “Munkey Masala Omelet” with tomatoes, onions, chillies, and cilantro.
On St. Joseph’s Day on March 19, Patsy’s Italian Restaurant is offering special dishes of stuffed artichokes, stuffed mushrooms, pasta fagioli, broccoli rabe, spaghetti with anchovies, striped bass alla Livornese, and Zeppole de San Giuseppe.
Hosted by Wines of Argentina, Cambalache — One Night in Argentina, will take place April 16 to April 17 at Brooklyn Night Bazaar. Guests can taste over 120 of Argentina’s best wines and food from Sur Empanada and Cones. There will also be a wine and music pairing with sensory professors Charles Spence and Barry Smith. Guests will have the opportunity to win a trip to Argentina.
For March Madness, Franny’s will introduce a “Sweet 16” pizza menu on March 17, featuring special pizza varieties such as “The Radichulous” with pork shoulder, radicchio, garlic, and Grana Padano; and “Carrot Top” with spicy carrots, ricotta, garlic, and currants.
This Passover, Joe & MissesDoe is featuring a feast at its “Progressive Passover” from April 14 to April 16. For $75, guests will receive four courses of a progressive take on the Jewish Seder meal.
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!