(Photo: Doug Fogelson/DRFP)
Avec reopens Oct. 29, and here's what to expect, according to the email that just dropped in my inbox:
"While the bulk of the restaurant remains 'classic avec,' guests can expect
several changes. While menu favorites like chorizo-stuffed Medjool dates
and deluxe focaccia remain the same, Chef de Cuisine Koren Grieveson is enlivening her menu with items like olive oil-poached fish in a Mason jar, housemade blood sausage and whole-roasted foie gras.
"The grandest new feature in the kitchen is a six-burner Vulcan stove, complete with a high-heat plancha. Of the new opportunities that come with such a mighty resource, Executive Chef Paul Kahan says, 'It's a key additional piece of equipment for our kitchen. Should allow us to do some great stuff.'
"On the sweeter side, Pastry Chef Patrick Fahy plans to infuse the dessert menu with Italian influences. Having studied in Florence, the chef aims to constantly feature three regular dessert plates, plus a rotating nightly special. Standards to be expected include crepes with housemade 'nutella,' various flavors of chocolate bark and exotic snacks like pine nut-rosemary cookies."
Are you as excited as we are?!
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