Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
At LongHorn Steakhouse, the fall menu is inspired by six versatile ingredients: seasonal beer — used in LongHorn’s Oktoberfest Pretzel Sticks, apples and sweet potatoes — used in the Apple Harvest Salad, porcini and Portobello mushrooms — used in the Porcini Portobello Ribeye, Brussels sprouts — used in the Brussels Sprouts Au Gratin, and pumpkin — used in the Pumpkin Spice Lava Cake, according to a press release.
Capturing the flavors of autumn, P.F. Chang’s released its Fall menu, offering 11 unique dishes nationwide, according to a press release. Seasonal ingredients used include kale, quinoa, Brussels sprouts, butternut squash, and zucchini, and some of the new fall dishes are Crispy Korean Chicken Wings, Shaghai Waldorf Salad, and Citrus Mustard Prawns.
Califorina-style pizza company California Pizza Kitchen (CPK) has partnered with Gluten Intolerance Group to create a line of gluten-free pizzas that will include CPK’s barbecue chicken, pepperoni, mushroom pepperoni sausage, and margherita pizza flavors, according to a press release. To guarantee that there is no cross-contamination, the restaurant group will take the following measures: remove all wheat flour from the pizza prep station; keep all gluten-free topping ingredients within a designated area sealed in blue containers with black lids; and use gloves, special pans, and designated cutting boards and wheels.
Jason Rea, known for “blending exquisite technique with modern cooking methods and artistic plating,” has been appointed W San Francisco’s new executive chef, according to a press release. The chef has more than 15 years of experience including working as Executive Sous Chef at Mina Group’s RN74 and as Sous Chef at Michael Mina San Francisco.
In celebration of Oktoberfest, all four 5 Napkin Burger locations are serving the chain’s Beef Knockwurst Burger as well as craft Oktoberfest and pumpkin beers on tap for pairing, according to a press release. The burger, which costs $14.95 and is served on pretzel bread with a side of fries, consists of Munster cheese, Black Label bacon, and mustard onions.
In promotion of Hank Shaw’s new book Duck, Duck Goose, Annisa will host a collaboration dinner on November 4 featuring Anita’s Chef Anita Lo’s take on the book’s recipes using duck and geese from D’Artagnan, according to a press release. The dinner, which is $175 per person, will include hors d’oeuvres of smoked duck breast and duck heart tartare puttanesca, and a five-course tasting menu that includes sautéed goose breast and duck and rosemary cake. The dinner will also offer wine pairings by Gregory Fellows. Guests will be able to purchase books and get them signed by Shaw.
Blue Planet Grill introduced its first Neapolitan pizza, baked in a rotating brick oven with the finest ingredients, in the Financial District, according to a press release. “We wanted to make the best pizza in the neighborhood, pizza to be proud of. We addressed Chef Guilo (Adriana) and created our signature masterpiece,” says owner Jacob Krumgalz.
For the month of October, Jules Bistro, a classic jazz bistro which specializes in French cuisine, announced a new jazz schedule as well as the following new menu items: roasted Atlantic Salmon with ratatouille; seared veal scallopini with Portobello mushrooms, potato, gnocchi, marsala sauce, gorgonzola and cream; and grilled rack of lamb with potato gratin, tomato, provencale, and pesto sauce. As for the live music, Ginetta Vendetta is playing every Sunday for brunch and there will be special acts from Chris Bergson on October 17, 24, and 31, Jay Collins on October 9, 16, and 23, and Joonsam Lee on October 5 and 25, according to a press release.
Felice 83 Ristorante Wine Bar is cooking up fall-inspired food including its Spaghetti Integrali, consisting of whole-wheat spaghetti with shrimp, fava beans, black olives, and red spicy bread crumbs, according to a press release. Its sister venue, the brand new European-style lounge, Felice Next Door, is offeirng a pumpkin cocktail made with Rye Whiskey, Pumpkin Ale Beer, and more.
Kin Shop, a modern Thai restaurant, launched its weekend brunch menu, available Saturdays and Sundays from 11:30 a.m. to 3:30 p.m., according to a press release. In addition to restaurant favorites, the brunch menu will feature soft scrambled eggs and roasted mushrooms and congee and steamed duck egg.
Maison Kayser, now open in Columbus Circle, is offering blue corn bread with rosemary and roasted pumpkin seed as their October Bread of the Month, according to a press release. For winter, the menu will feature seasonal dessert items such as the Snowflake Pastry (vanilla bavarois, parfait au champagne, and cassis cream tart) and Verrine (champagne jelly with raspberry).
Washington Heights’ new restaurant Rusty Mackerel is now serving brunch every Saturday and Sunday from 12 p.m. to 3 p.m., according to a press release. As the restaurant features dishes with a twist on new American cuisine, so will its brunch menu offering items such as polenta pancakes with whipped mascarpone, basil, and strawberries and chicken and waffles, featuring jerked quail and miso-maple puree.
Brooklyn-based rooftop lounge, Upper Helm, recently introduced its fall menu, which includes fondue with green apple and country bread, spinach artichoke dip with tortilla chips, and Churros con Chocolate, according to a press release. Plus, the restaurant’s mixologist Johnny Swet highlights seasonal flavors with Autumn Punch (apple, cinnamon, pineapple, Bourbon) and Maple Rush (dark rum, maple, cider).
Tour de France restaurant group is hosting its annual Sausage, Cider and Beer Week from October 18 through October 25. This year, the highlight is the exclusive Tour de France Cider, a champagne-style apple hard cider, along with the Oktoberfest Sausage Platter, featuring Bauernwurst, Bockwurst, and Smoked Bratwurst with sauerkraut braised in Tour de France Cider.
At The Winslow in East Village, a new brunch menu was added that is inspired by traditional English-style breakfast dishes and incorporates poached eggs, mushrooms, sausage, and hash prepared with modern flavors and fried elements, according to a press release. Must-try dishes include the chicken and waffle dish, consisting of waffles drizzled with black pepper gravy and maple syrup and topped with fried chicken, and the Duck Confit Hash, a unique take on eggs benedict that features kabocha squash, oyster mushrooms, poached eggs, and arugula pesto topped with hollandaise sauce.
Due to popular demand, Waffles & Dinges Café will serve barbecue pork sliders and chicken and gravy waffle sliders. The pork sliders are mini savory waffles topped with juicy pulled pork, smoky barbecue sauce, coleslaw, and a coolickle (Kool-Aid pickle). So as to not deviate too far from traditional Belgian cuisine, the chicken and gravy waffle sliders are based on the classic Belgian dish vol-au-vent. The dish consists of chicken and gravy served between two savory, herbed waffles.
Austrian-inspired restaurant Wallsé launched its fall menu featuring Snail Ravioli with Butternut Squash, Spicy Venison Goulash with Mushrooms, and Dark Chocolate Mousse and Lingonberry Sorbet with Poached Pear, according to a press release.
Conrad Miami just appointed a new executive chef, Virgile Brandel, who has more than 25 years of culinary experience, according to a press release. Overseeing all culinary operations, the French native will incorporate his “international flare and ingenuity.”
OTC is switching up its specialty lunch menu items every 10 days, according to a press release. Items offered include grilled shrimp wheat wrap with sun-dried tomato pesto, feta cheese, red and white quinoa, and bib lettuce and fried rice with Napa cabbage, green beans, eggs, tomato, and shitake mushrooms. All lunch specials are priced between $8 and $13 and this special menu is offered from 11:30 a.m. to 4 p.m. on weekdays.
In honor of its newly-released menu, BGR The Burger Joint is holding Free Toppings Week from October 14 to October 25 at all D.C. area locations, according to a press release. Customers will receive up to three free specialty burger toppings when they order the Legend Burger. To redeem the deal, customers must present this coupon. BGR is also holding a contest to see who can design the best burger with the free toppings. Customers are asked to submit a Instagram photo with the hashtag #myBGRlegend. Then, on November 1, BGR will choose the top five burger creations to compete to be BGR’s January Burger of the Month. From November 4 to November 15, people can vote through BGR’s Facebook page on their favorite out of those five customer-designed burgers. The winner will receive a BGR-catered Super Bowl party.
From October 21 through November 2, Oyamel Cocina Mexicana welcomes you to their “Dia de los Muertos” celebration with holiday-inspired takes on ancient Mexican foods, according to a press release.
Inspired by Virginia’s fall harvests, Rappahannock Oyster Co.’s fall menu uses ingredients from local purveyors: apples from Virginia’s Honey Crisp Apples, pork from Heritage Oaks, garlic from Black Creek Farm, and, as always, scallops and oysters from Rappahannock’s own farms, according to a press release. Some items on the fall menu are Rockfish and Barcat oyster bourride with garlic, fennel, potatoes, poached egg, and grilled bread and sweet potato terrine with candied pecans, candied bacon, and bourbon-maple whipped cream.
Visit Fish this fall to experience six new menu items incorporating French classics and local ingredients, according to a press release. Those dishes prepared by Chef Nico Romo are duck cassoulet, Poulet rouge, a lobster roll with sriracha brown butter, fish and shrimp sliders, tofu steak, and cannellini bean and edamame spread. New side dishes offered include bacon cauliflower bread pudding, Emmental mac and cheese, ginger rainbow carrots with sunchokes, and Brussels sprouts with mushrooms.
Pauli’s in Boston is introducing its new menu item for the fall: a lobster grilled cheese sandwich, according to a press release. It is filled with seven ounces of lobster meat that is lightly seasoned with mayo and lemon, topped with two slices of melted American cheese, and sandwiched between two pieces of Texas toast. The sandwich also comes with a side of french fries.
The Indian restaurant Shanti now offers a monthly cooking class that aims to “demystify the perception behind Indian cooking,” according to a press release. The classes are taught by Executive Chef Anand Pokhrel and run from 6:30 p.m. to 8:30 p.m. at $25 per person. The series kicks off November 12 with an Indian spice class, in which guests can smell and taste popular Indian spices used in Indian cooking, learn about the origins, use, traditions, and history of the spices and the benefits of cooking with them, and sample five dishes made by Pokhrel. They’ll leave the class with a recipe and a Shanti measuring spoon to cook with. Reserve a spot by calling 617-325-3900.
Mark Allen, former chef and owner of Le Soir Bistro in Newton, head chef of the Ritz-Carlton in Boston, and chef and owner of the Mark Allen Restaurant in Napa, is taking over in the kitchen as executive chef and culinary director at Boston’s Towne Stove and Spirits, according to a press release. He’s expected to bring a “sophisticated, technique-driven approach to home-style pub fare” with dishes including whole-roasted baby monkfish, beer can herb-roasted chicken, and veal and foie gras meatloaf.
Celebrating National Pizza Month, New Haven restaurants are offering special deals and specialty pizzas during the month of October.
BAR and Caseus Fromagerie & Bistro are collaborating to offer a new menu item once a week, according to a press release. Every Tuesday, chef and founder of Caseus Fromagerie & Bistro Jacob Sobocinski creates a specialty pizza using artisan cheese from his shop. Some of the specialty pizzas include sheep’s milk feta with shrimp and spinach, bucheron with local heirloom tomatoes and local Swiss chard, Fontina Val D’Aosta with bacon, and mac and cheese with sliced Hummel hot dogs.
Each week throughout October, Kitchen Zinc is hosting Weekly Pie Fights in which two of its pizzas will be posted on its Facebook Page for fans to vote for their favorite, according to a press release. Voting takes place Tuesdays through Thursdays, and the winner is announced every Monday. The winning pizza is offered at a 50 percent discount that night.
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!