Some Big Changes At Whetstone
I really liked Jeremy Nolen‘s Whetstone when I checked it out a few months ago. It was one of the places that shaped the way I review neighborhood restaurants, and became a point of comparison for a lot of them that came after.
And now, with the new season, Whetstone is going through some changes. They’ve got a new menu, a new cocktail program, and a new (though very recognizable) face behind the bar.
For starters, Jesse Cornell (ex of Neuf) is coming aboard as of today to run the bar and keep the regulars well-lubricated. The new cocktail menu that’ll be rolling out with him behind the long oak is not his (gotta give a guy a chance to get settled…), but was put together by Michelle Curtis. And it looks like a very nice spring menu. Check it out for yourself:
Whetstone Spring Cocktails
Beefeater Gin, Cucumber-Dill Water, Dolin Blanc, Honey, Fresh Lemon, Orange & Celery Bitters
Goslings Run, Flor de Cana 4yr Rum, Strawberry-Tarragon Syrup, Fresh Lime, Pineapple, Angostura Bitters
Vanilla Vodka, Licor 43, Birch Beer, Fresh Lemon
Goslings Rum, Honey, Fresh Lime, Cava Brut
The Italian Market
Rye Whiskey, Punt e Mes, Cynar Amaro
I would happily kill an afternoon drinking any one of those. And the new menu from the kitchen? It looks just as good, featuring everything from octopus with confit cherry tomatoes to a “Lambchetta” with ramp pesto. We just got some highlights from the Whetstone crew this morning, so here’s what we know they’ll be rolling out with.
baby carrots, charred scallion relish, frisee, blistered snap peas, ricotta salata
BEER BATTERED COD SANDWICH
Icelandic cod, caper tartar sauce, shredded iceberg lettuce, martin’s potato roll, includes fries, chips or a half salad
albacore tuna, spring onion kimchi, cucumber, radish, sesame seeds
PAN SAUTEED TROUT
barley risotto, ramps, beech mushrooms, dandelion greens, almond brown butter
Border Springs lamb loin wrapped in lamb flank, baby carrots, fennel roasted sunchokes, ramp pesto
MUSSEL & CLAM CHOWDER
littleneck clams, mussels, leeks, crispy purple potatoes, celery, cream
hand formed gnocchi, asparagus, beech mushrooms, brown butter English peas, whipped ricotta
charred scallion relsih, crispy purple potatoes, roasted shishito peppers
marinated octopus, English pea puree, confit cherry tomato, Fresno chilies, preserved lemon
beech mushrooms, bacon, sunflower seeds, pickled rhubarb, fried egg
All the fun starts today, so if you’re looking for something new, something spring-y, or if you just haven’t checked out Nolen’s work at Whetstone in a little while, tonight would be an excellent time to give it a try.