“I’m writing the menu around ingredients that are exciting me,” said chef Benjamin Moore. “Right now, that happens to be late summer produce and seasonal fish.” Moore was a sous chef at Lacroix and before that was at Le Bec-Fin, Wister represents his first executive chef position.
On October 1st, the Old City BYOB will open to the public. Wister replaces 26 North at 26 North 3rd Street.
The restaurant will change its menu often. So if you don’t go until November, you will probably miss the heirloom tomatoes puff pastry ($14) and the melon with elderflower ($14). The good news, however, according to Moore, is “There’s always something new for our repeat diners.”
Wister Opening Menu
Summer Bean 12
Peach. Brown Butter. Hazelnut Miso.
Elderflower. Creme Fraiche. Proscuitto.
Baby Squid 14
Tamarind. Peanut. Bok Choy.
Clam. Marjoram. Rye. Lemon.
Heirloom Tomato 14
Puff Pastry. Feta. Olive. Basil.
Heirloom Beans. Chermoula. Lavash.
Organic Beet 12
Tender Lettuces. Walnut. Cana de Oveja.
Ora King Salmon 29
Heirloom Carrot. Lentil. Carrot Reduction.
Sungold Tomato. Bacon Hushpuppy. Crab Jus.
Delicata Squash. Arugula. Sage Noisette.
Maitake. Cippolini Jus. Kasha.
Fennel. Muscat Grape. Verjus.
Berkshire Pork Chop 30
Offal Stuffed Potato. Hakuri Turnip. Rosemary.
Chicken for Two 55
Seasonal Vegetables. Lemon Lavender Jus.