Brewer's Art, Roy's, and The Wine Market have new menus, and a few of what we've been told might be the big food names of 2012 are already showing up. Hello, cauliflower. Hey, there Korean-inspired dishes.
It's long been the way of Brewer's Art to release new entree and appetizer menus in shifts. And so it goes. The new entrees launched last Thursday and the new starters are scheduled to start on Wednesday.
Chef David Newman is introducing three brand new entrees — a grilled Texas quail with a chestnut and foie gras stuffing, Hudson Valley duck confit with creamy grits and Tokyo turnips and a Resurrection-braised short-rib pot roast. I said a Resurrection-braised short-rib pot roast.
New appetizers are pan-roasted sweetbreads with cauliflower puree; a cassoulet with white beans, pork and duck confit; a smoked trout pate with pickled vegetables and a fried Ozzy-battered brandade. I said a fried Ozzy-battered brandade.
Back again — the Utz-crusted cod, the steak frites and the roasted Berkshire pork belly.
The Wine Market is now saving Andrew Weinzirl's winter menu, his first there as the new executive chef. The good news is that everything on it is also on the Wine Market's Winter Restaurant Week menu. So, you can rip right through them starting this Friday. Among the appetizers are cider-steamed mussels, salmon tartare with "everything" potato chips and Cherry Glen Farms ricotta gnocchi with suckling-pig Bolognese. I said Cherry Glen Farms ricotta gnocchi with suckling-pig Bolognese.
Weinzirl's entree line-up includes Korean barbecue lamb, pan-roasted Wagyu sirloin with sun choke puree and grilled sturgeon with endive chenin blanc marmalade.
Roy's launched a $36.95 fixed-price menu on Jan. 10. Appetizer options include Korean soup, pear salad and duck confit-roasted mushroom flatbread. Entree choices are shiso-crusted salmon, boursin-stuffed chicken and a grilled 14-ounce bone-in pork chop. For dessert, it's either a pear tart or Roy's Melting Hot Chocolate Souffle. You can see menu details here.
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