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On the Menu: Week of April 21

JBF Editors

JBF Editors

April 19, 2013


Plating in the James Beard House kitchen

Here's what's coming up at the Beard House next week:

Monday, April 22, 7:00 P.M.

Modern Italian

“Though just about every restaurant serves some form of raw fish these days, very few approach Crudo’s mastery,” raves critic Howard Seftel of Arizona Central. Crudo is the specialty at Cullen Campbell’s charming modern paean to Italian fare, but the chef/owner’s thoughtful, innovative menu is impeccably executed from start to finish.

Tuesday, April 23, 7:00 P.M.

Reflections of Newport Spring

Welcome spring with an elegant New England–inspired menu prepared by chef Jake Rojas of the lovely Tallulah on Thames. An alum of Joël Robuchon at the Mansion in Las Vegas, Rojas will treat guests to a meal of his “nuanced, artistically presented dishes,” as per the New York Times.

Wednesday, April 24, 7:00 P.M.

Savoring Thai Flavors

When Kittichai arrived on the scene in 2005, New York diners learned that you don’t have to travel to outer boroughs for properly balanced Thai food. Now with Angus An at the stoves, the Fat Duck and Le Manoir aux Quat’Saisons alum is infusing authentic dishes with local ingredients to produce a complex and nuanced take on Thai cuisine.

Thursday, April 25, 7:00 P.M.

Market-Fresh Montauk

Amid the surfboards and dune beaches of the Hamptons’ picturesque Montauk lies the chic Solé East Resort, where jet-setting Manhattanites gather for sun, sand, and top-notch dining. At the property’s luxe yet laid-back Backyard Restaurant, Larry Kolar delivers local, sustainable, and eclectic cuisine that celebrates the East End’s bountiful landscape.

Saturday, April 27, 7:00 P.M.

Peruvian Panache

Epicureans across the country predict that Peruvian cuisine will prevail as the hot new trend—and Los Angeles–based Ricardo Zarate, recently named one of Food & Wine’s Best New Chefs, is doing his part to ensure it. Experience the buzz firsthand at the Beard House with an irresistible menu steeped in the bold flavors of Peru.