Chef/Menu Report: The Week Of May 4, 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:
Chef Joe Schafer of Atlanta's King + Duke has announced a special duck a la presse dish, which features a farm-pastured duck with cognac pan sauce to be shared between two people.
Chef David Walzog and Wynn Las Vegas are planning to launch an "ocean-to-table" program at Lakeside, which will feature fresh fish from Hawaii.
Starting May 15th, Rick Bayless' Red O will introduce a completely revamped menu, happy hour, and nightly live entertainment.
On Friday, June 13, Frank Brunacci of The Truffle and Wine Co. will curate "Black Truffle Friday" —a chef collaborative dinner — at Mélisse. The event will celebrate the beginning of Australian truffle season.
On Friday, May 23, Ft. Lauderdale's Steak 954 will host the second annual "Bourbon on the Brain" — a tasting event which will feature master distillers and a special, pork-centric menu.
On May 7, Jonathan Wright was appointed the new executive chef at the Rainbow Room, which is located on the 65th floor of Rockefeller Plaza, and will reopen this fall.
Pergola, a Mediterranean-influenced Chelsea restaurant, has unveiled a new spring menu that is set to include lamb sliders, brick-oven pizza, salmon, and a revamped cocktail menu.
Olivier Belliard was recently named the new executive chef at The St. Regis San Francisco. Chef Belliard will oversee gala events, St. Regis' catering service, and cuisine at Vitrine restaurant.
Adam D'Arpino is the Restaurants Editor at The Daily Meal. Follow him on Twitter @AdamDArpino.