Weekly Chef and Menu Report: The Week of March 24, 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:
For the Easter holiday, Harvard Sweet Boutique is offering an Easter-themed collection of sweets to give as gifts, including “Easter Truffles,” consisting of richly smooth chocolate ganache dipped in bittersweet and white chocolates, and “Easter Egg Shortbread Cookies,” consisting of 16 fresh-baked sugar cookies glazed with white chocolate and hand decorated.
A new limited-time spring prix-fixe menu is available at Roy’s Restaurant through July 7 for $36.95 per person.
Smoothie King introduces Veggie Blends, its new smoothie line that blends carrot and kale in three new smoothies: Berry Carrot Dream, Apple Kiwi Kale, and Carrot Kale Dream. Customers can also add vegetables to smoothies on any of the menus.
In honor of Le Becchiere, the restaurant that invented tiramisù and which will be closing at the end of the month, Trevisio is offering a “Tiramisù Trio,” consisting of three house-made tiramisù flavors — traditional, limoncello, and strawberry — for $6, available through the end of April.
Executive chef Adolfo Veronese introduces a brand new spring menu at Aventine Trattoria with dishes such as “Sylvain’s Short Rib” (slow-roasted boneless short ribs, spinach mash potatoes, pomegranate agrodolce, and fried ribbons of celery root) and “Filetto” (grilled prime beef tenderloin, red mashed potatoes, winter vegetables, fried leeks, green peppercorn, and brandy sauce).
Grindhaus is now open for lunch on Saturdays and Sundays from 10 a.m. to 3 p.m. , beginning March 29. The debut menu includes croissants, Pain au jamón and Gruyére, and “Crit-wiches,” such as a chicken confit bánh mì on a “Haus-made” baguette.
NoMa Social introduces a new dinner menu with dishes such as “Octopus a La Plancha” with hot cherry peppers, red onions, and olives; “Hanger Steak Frittes,” sweet potato fries served over wilted greens with "wild Bill's chipotle ketchup;" and the “Rohan Duck Breast,” a maple glazed duck confit served with sweet potato hash and tart Michigan cherry sauce.
Kips Bay Boys & Girls Club will host “A Taste of Design” at the Cave du Vin at Lafayette on April 2. The tasting will feature all-star chefs Alex Raij, Amanda Cohen, Eric Gabrynowicz, and Craig Koketsu to name a few. Tito’s Handmade Vodka will be mixing specialty cocktails, and interior designers Sasha Bikoff, Jon Call, Tamara Eaton, Eddie Lee, and Devon Morten will customize each chef’s station. Tickets for the event can be purchased by calling 718-893-8600 or by visiting the Kips Bay Boys & Girls Club website here.
Gallaghers is opening for lunch beginning April 2. Lunch menu items will include spicy tuna poke, filet mignon, and lobster bisque to name a few.
Inspired by a mix of Austrian cuisine and locally-sourced ingredients, Wallsé introduces its spring menu as well as $95 six-course prix-fixe tasting menu. Spring dishes include red beet terrine with horseradish mousse, little neck clams, and lemon meringue with blueberry cardamom sorbet to name a few.
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!