Monday, December 3, 2012
Roka Akor's robata grilled Alaskan halibut with chile miso butter. (Photo: Roka Akor)
Here's a first look at two menus you'll crave this season: the six-course winter kaiseki from Roka Akor and a sampling of what to expect at Municipal Bar + Dining Company when it opens Dec. 15.
Roka Akor Executive Chef Ce Bian unveils the traditional multi-course Japanese menu Wednesday. It's $85 per person and highlights some tasty seasonal, exotic and local ingredients:
First course: oyster trio of Kumamoto with ponzu mignonette, fresh chive, lime; Hama Hama tempura with chile ginger, parsley puree, shaved vegetables; roasted oyster with yuzu koshu soy butter
Second course: flame-seared uni nigiri; truffled hotate nigiri; chef's special sashimi selection
Third course: gobo soup with root vegetables
Fourth course: robata-grilled Alaskan halibut with chile miso butter, parsnip chips and micro green salad
Fifth course: robata-grilled Wagyu confit short rib with truffle maitake mushroom; robata-grilled sweet potato with ginger teriyaki sauce
Dessert: apple tartare with fig puree and sancho pepper cream; toasted rice ice cream
If Roka Akor's menu is a little too out there for you, Municipal Bar + Dining Co.'s might be more up your alley. Executive Chef Jeffery Arasi once cooked for the Queen of England (at The Savoy Hotel in London), but don't expect any fussy fixin's at this upscale sports lounge. Just so you know, I'm particularly excited about the braised lamb shank that comes with truffled white corn grits.
Here's a sampling of what to expect when it opens later this month: