Over at The Mildred, the crew has decided to use the (mostly) new year to shake things up in the kitchen and at the bar.
First up, a new menu from chef Michael Santoro. He’s always tinkering with things there, but is now working on a bunch of new plates, including a venison burger (someone has been paying attention to the Philly mag Gastronaut columns…) with triple creme cheese, maitake jam and fingerling potatoes, salt cod gnudi, a fish stew. He’s already got a new seaweed bucatini on the board with little necks and clam butter, so that’s a good start.
Starting this month, The Mildred is also running whiskey flights with paired dishes from the menu. The first pairing will happen tomorrow night, and go on every Wednesday night at the bar and in the dining room. As if anyone needed a special night of the week to eat duck confit mac and cheese and knock down a $7 pour of Bulleit.
The Mildred [f8b8z]