Weekly Chef and Menu Report: The Week of October 7, 2013
Every week, we take a look at some new chefs and menus that have appeared across the country. Here’s this week’s roundup:
Modern Italian restaurant Culina located in Four Seasons Los Angeles, introduced a new bar Cicchetti menu with a Saturday a la carte brunch menu. Some items featured on the Cicchetti menu are slow roasted pork, polenta sticks wrapped with prosciutto, and assorted citrus marinated olives and on the Saturday a la carte brunch menu, lobster benedict, a short rib burger, and vanilla bean gelato.
Known for bringing its “flavor-tripping experience to the taste buds,” iNG restaurant debuts its Street Food Menu, highlighting new Executive Chef Tim Havidic’s Pig Face Taco. “I wanted to use a pig face because it’s the best part of pork,” Havidic says.
International Danish dairy leader Arla Foods’ Castello brand introduced a line of premium cheeses to the U.S. through New York City’s top Scandanavian restaurants. The brand partnered up with chefs Daniel Burns of Luksus, Marcus Jernmark of Aquavit, and Carl Kristian Frederiksen of Aamanns-Copenhagen. Castello held a preview tasting and pairing of the cheeses at Aquavit and will hold tastings at Aamanns-Copenhagen and Luksus on October 14.
Cull & Pistol’s fall menu uses local and seasonal ingredients in dishes such as black tagliolini with squid and uni sauce, soy-cured arctic char, and roasted skate wing.
Celebrating 22 years of “serving the hustling and bustling crowds of Manhattan’s legendary Theater District, Appetito Ristorante is offering a limited-time-only menu every Saturday and Monday evening through October. Menu highlights include branzino fish, black linguini with seafood, and scampi alla Milanese. Also featured is the $13 Appetito 22 Martini with cognac and Contreau supplemented with a hint of lime juice and orange juice.
This Thanksgiving Day at the Harbor View Hotel on Martha’s Vineyard, Water Street can select from a buffet that incorporates “New England’s colonial roots, traditional Thanksgiving fare, and the sea,” offering local meats, artisan breads and cheeses, salads, soups, seafood and seasonal desserts priced at $59 for adults and $25 for children 12 and under.
Cape Cod’s famed bakery, café, and bistro Pain D’Avignon is offering a fall menu that includes cheese gougeres, grilled lamb merguez, and crudo Hamachi. Also introduced this fall is a custom-built wine room, showcasing the restaurants wine collection. A wine pairing dinner, which will highlight exclusive vintage selections from Trimbach Family Wines, will be hosted by Pain D’Avignon on October 21.
Celebrating one of its iconic menu items, New Miami Subs Grill is offering five of their signature pita flavors for $4 and $5 each until the end of October for its “Viva La Pita” promotion. Flavors include gyros, chicken caesar, grilled chicken, veggie, and tuna and are topped with fresh vegetables and savory dressings.
California, Oregon, and Washington
With the launch of its catering service in Northern California, Oregon, and Washington, Chipotle Mexican Grill allows groups of 20 to 200 to customize their own individual meal as they do at Chipotle restaurants. In the coming months, the company will add catering to all of its branches.
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!