The Fall Menu at Morgan’s Pier

View from the Crows Nest at Morgan's Pier

View from the Crows Nest at Morgan’s Pier

The fall menu at Morgan’s Pier debuts tomorrow, Wednesday September 23rd. Among the fall bites from chef-in-residence Nick Elmi, tater tots poutine, smashed local squash with pumpkin seed, smoked kielbasa and more.

Also there’s been a change in Morgan’s Pier Guest Chef Series. Will’s Chris Kearse replaces Michael Solomonov on the weekend of October 10th and 11th.

Full Fall Fest menu »

The Institute Launches New Fall Menu


Chef Bryan Boltri has rolled out a new fall menu at the Institute. The menu has plenty of comfort food choices as well as selection of vegetarian items.

The bar at 12th and Green has recently undergone some renovations and upgrades, adding room for over 100 cans and a hand pump for cask beer.

Also coming up for the Institute is its epic pumpkin beer fest, set for Saturday, October 3rd. The seventh annual event will close down Green Street and will offer an amazing 115 pumpkin beers, ciders, sours, and lambics.  VIP tickets are $55, general admission is $45.  Get your tickets online.

Fall menu »

New Menus And A New Season At Volver


Menu testing at Volver | Photos by Joni Nimrod


A couple weeks back, we got the chance to bop over to Volver and sit in on one of their menu testing sessions for the new season. It was a pretty cool experience (read: super-cool, and basically one of my favorite parts of this job–getting to witness the way chefs think and work when they’re not in the thick of service), and also represented our first look at what the menu at Volver might look like in this new season.

Well now, with the scheduled resumption of service set for Wednesday night, we have the full menu for you to look at.

Read more »

Check Out Bardot’s New Seasonal Dishes and Drinks


Chef Rhett Vellner is serving an updated fall menu and cocktail selection at Bardot.

The new fall plates include dishes such as House Ricotta with persimmons, dates, radicchio and house-baked semolina; Pastrami Tartine with sauerkraut and 1,000 island dressing on rye; Rabbit Crepe with oyster mushrooms, caramelized grape and frisée; Eggplant Panzanella with lentils, cipollini onions, salsify and romesco; and Spaghettini Noir with squid, chorizo and kabocha squash.

The prices for these autumn-inspired dishes will range from $5 to for Pommes Frites with roasted red pepper aioli to $21 for Arctic Char with Napa cabbage, parsnips, crème fraîche and xo.

Fall cocktails too »

New Cocktail Program and Drinks Menu at Supper

47_Supper_Mike Arrison

With the new season comes the announcement that South Street’s Supper has assembled a new, seasonal cocktail menu and brought in some new blood behind the bar. Newly-minted “bar manager and libations specialist,” Tara Przybyszewski (ex of Zahav and Tria), has completely redone the restaurant’s bar program with an eye toward incorporating fresh juices and the bounty of the restaurant’s connection with Blue Elephant Farm. And today, she has released a seasonal, autumn cocktail menu that’s all brand new as well.

Check out the new booze after the jump.

Read more »

New Food and Drink Menus at Fond

Fond Night, Crayola SuperTips on paper - By Mundie Art

Fond Night, Crayola SuperTips on paper – By Mundie Art

Fond is debuting its new food and drink menus for fall. Among the appetizer highlights; escargot with bacon, apple and butternut squash and crispy veal sweetbreads with sweet and sour eggplants and yogurt. This seasons risotto, which if you’re in the know, you know is a must order, is with truffle, maitake and hazelnut. For main courses, the sea scallops with fregola sarda, summer squash and piquillo pepper stand out, as does the pork belly with Okinawan sweet potatoes, escarole and Dijon jus.

The cocktail list is also revamped for fall. The spiced pumpkin martini sounds of the season but we’re probably ordering The Southern (Bulleit bourbon, Averna Amaro and Port) first.

In addition to a la carte, Fond offers two tasting menu options. Five courses for $57 (wine pairing for $25) or seven courses for $67 (wine pairing for $30).

Fond Fall 2013 Food Menu (PDF)
Fond Fall 2013 Drink Menu (PDF)

Fond [Foobooz]

Kitchen Changes Happening at The Cambridge


The Cambridge on South Street West is revamping its menu for fall. Chef Brendan Fox, who used to work at Barbuzzo has been on the Cambridge team a few months and now he’s rolling out his first full menu. Fox’s menu will venture into house-made cheese and fresh pasta. Fox also is smoking and curing meats in house. Also on Fox’s team is Abby Smith of Prohibition Taproom and Dan Kaufmann of Fork.

Menu highlights and more photos » 

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