Weekly Chef and Menu Report: The Week of November 18, 2013

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

Beaumarchais recently introduced its new chef Marco Porceddu and unveiled a brand new menu featuring French-inspired Mediterranean cuisine.

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

New York City

Beaumarchais, located in the Meatpacking District, recently introduced its new chef Marco Porceddu and unveiled a brand new menu featuring French-inspired Mediterranean cuisine including eggplant ravioli with burrata, fresh oregano, and olive oil; grilled calamari with seafood pearl couscous, curry, and tarragon; and roasted duck breast with caramelized fennel, pearl onions, and blueberry sauce, according to a press release. Following a full renovation, the restaurant boasts a “modern design mixed with the rustic charm” of the South of France.

Celebrating its one-year anniversary, The Sea Fire Grill is hosting happy hour from 4 p.m. to 7 p.m. every day until Nov. 24 and is debuting a special anniversary cocktail, “Capricorn Rising” (Martinique Clement Rum, Passion Fruit Smirnoff, Grand Marnier, freshly squeezed lime, cranberry juice),  which is available only through Nov. 24. Happy hour deals include $1.50 oysters and half-off wine, beer, and select cocktails.

Following its recent opening in Washington Heights, the Rusty Mackerel is debuting a weekend brunch offering a seasonal, local, and organically-conscious menu every Saturday and Sunday from 11 a.m. to 3 p.m., according to a press release. On the menu, there are polenta pancakes with whipped mascarpone, basil, and strawberries; “Chicken & Waffles,” featuring jerked quail and miso-maple puree, and Yukon potatoes with spicy tomato sauce, fried egg, and crema to name a few.

All Clarke’s Standard locations have added lunch and dinner specials for under $10, according to a press release. New special combos include the Butcher’s Combo (Clarke’s Standard cheeseburger, french fries or sweet potato fries, and a regular fountain drink) for $9.90, the Clarke’s Turkey Burger Combo (Clarke’s turkey burger, french fries or sweet potato fries, and a regular fountain drink) for $9.90, the Farmer’s Chicken Combo (honey mustard barbecue grilled chicken sandwich, french fries or sweet potato fries, and a regular fountain soda) for $9.90, and the Jumbo Dog Combo (NY Standard Dog, french fries or sweet potato fries, a regular fountain drink) for $7.95.

In celebration of their new cookbook, Best Cookbook Ever, brothers Eli and Max Sussman will host a dinner on Nov. 25 at Mile End Deli. Two seating times are available, one at 7 p.m. and one at 9:30 p.m. Guests will taste recipes from the new cookbook, including roasted rosemary lamb shank, duck fat potatoes, and chard salad with artichoke hearts and kalamata olive vinaigrette. Tickets cost $65 and include a copy of the cookbook.  

Throughout December 15, Citi Bike annual members are invited to “Dock & Dine” at top Manhattan restaurants from SoHo to Midtown, according to a press release. As part of a partnership with Citi Bike, select restaurants within the vicinity of Citi Bike docking stations are offering special food and beverage promotions to Citi Bike riders. For a full list of participating restaurants as well as the descriptions of the offers at each venue, visit. www.citibikenyc.com/offers.

On Black Friday, Harlow is offering lunch and dinner tasting menus, according to a press release. The lunch menu will feature Shopper’s Delight, consisting of cream of mushroom soup and a turkey-cranberry slider; salmon a la plancha with chipotle corn, Asian pear and cilantro salad, and red miso reduction; and chocolate pistachio cake. The dinner menu will feature chopped salad consisting of chickpeas, cucumber, baby beets, Treviso, goat cheese, and sherry vinaigrette; Shopper’s Delight; Branzino a la Plancha with wasabi stem gremolata and crispy Hawaiian hearts of palm; and chocolate pistachio cake.

 

Related
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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!