Weekly Chef and Menu Report: The Week of March 17, 2014

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

Ristorante Asellina introduces its newest menu item: roasted eggplant ravioli made with tomato composta, basil pesto, and house-made ricotta cheese.

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

For those celebrating International Waffle Day on March 25, Grand Lux Café’s weekend brunch menu is offering waffles topped with crispy fried chicken and pecan honey-butter sauce at all its locations.

It’s Sullivan Street Bakery’s 20th anniversary, and throughout the remainder of March and April, and they’re offering special deals at all its locations. Its signature “Pizza Bianca” is available Monday through Thursday until April 17 for $1 a slice, which was the original price when the bakery first opened. Every Thursday, there are additional special offers. On March 27, canotto is available for $2 at all locations. On April 10, $2 will be taken off house wines at the Chelsea location. And on April 17, when guests buy one slice of the bakery’s signature Roman-style pizza, they get the second slice free at all locations. Lastly, any guest that purchases a Colombia di Pasqua throughout the month of April will be registered to win a spot in founder and baker Jim Lahey’s No-Knead Bread Course as part of the University of Bread series. The drawing will be April 20.

For those flying in business class, Finnair now offers a new signature menu created by Finnish chef Pekka Terava. The menu features meals including Nordic-style cured salmon, scallop pate, and marinated white asparagus; white asparagus soup with snails and green asparagus, served warm with bread; roasted breast of corn-fed chicken, cauliflower couscous, mushroom ravioli, and spring cabbage gravy; and slow-cooked lamb entrecôte with a dark thyme sauce, barley risotto, fried ceps, and glazed carrots.


Washington, DC

Alex Malaise, who is from Liège, Belgium and previously worked at a number of Michelin-starred restaurants in Europe, has been appointed as pastry chef at Et Voila!.


New York City

Ristorante Asellina introduces its newest menu item: roasted eggplant ravioli made with tomato composta, basil pesto, and house-made ricotta cheese.

On April 2 at 8 p.m., chef Marcus Samuelsson will host Harlem Helps with a VIP cocktail hour at 7 p.m. at Ginny’s Supper Club, below Red Rooster Harlem. The event will benefit those affected by the East Harlem explosion on 116th Street with proceeds going to American Red Cross Greater New York: East Harlem Collapse Relief fund. General admission tickets cost $175 and can be purchased here. VIP tickets cost $350 and can be purchased here.

Every Wednesday and Thursday, The Rose Club at The Plaza hosts jazz nights featuring Kat Gang Band on Wednesdays from 9 p.m. to 12 a.m. and Lapis Luna on Thursdays from 8:30 p.m. to 12 a.m. Complementing the music, the Rose Club’s menu features signature cocktails including the “Sidecar” and “Whiskey Mac,” and dishes such as “The Plaza Burger” and pasta Bolognese.

The Marrow introduces additions to its spring menu: shaved raw vegetable salad, slow-cooked duck egg served risotto-style, broccoli rabe stuffed shells, and grilled leg of lamb.

During March Madness, Pop @ Pod offers a “Superman Combo” after 5 p.m. which consists of a burger topped with bacon, fried pickles, and grilled onions, an order of fries, and any draft beer for $20.

NYY Steak is extending its $25 lunch and $38 dinner prix fixe menus through March 28.

Weekly Chef and Menu Report: The Week of March 10, 2014

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!