For Brunch, Go Fish

You'll have to wait till next week for our official review of Mike Stollenwerk's sequel to his maddeningly popular Little Fish, but for now we can tell you the restaurant is set to begin brunch on January 31st. Surprisingly--and very unlike the dinner menu at fish--the carte du jour isn't nearly as seafood-dominated. And though we'll say yes please to baked eggs with lobster and uni emulsion, we're even more jazzed about french toast filled with foie gras, pork belly over grits and duck eggs benedict gilded in duck fat hollandaise. Sunday the 31st also marks Stollenwerk's reprisal of Little Fish's famous $28 five-course pre-fixe. Given that fish, while more than double the size of Little Fish, still only seats 47 including the bar, reservations will likely be just as elusive. Godspeed.

fish

Brunch Menu

Smoked Salmon Hash
Fried egg, celery leaf

Frittata
Prosciutto, fontina, arugula

Whole Wheat Apple Pancakes

Brown sugar butter

Baked Eggs
Lobster, shitake, sea urchin emulsion

Duck Eggs Benedict
House made Canadian bacon, duck fat hollandaise

Foie Gras Stuffed French Toast
Sherry syrup, orange dust

Simple Eggs
Your style with choice of:
Bacon, Canadian bacon, house made pork roll, breakfast sausage

12 hour Pork Belly
grits, brussel leaves

Crabcake BLT
Pumpernickel, pickled fennel

Cobb Salad

Blue Bay Mussels
Coconut, curry, lemongrass

Tuna
Classic niscoise, poached egg vinaigrette

Chicken Fried Monkfish
Chorizo gravy

Lobster Grilled Cheese
Tomato soup

Hiramasa Tacos
Avocado, tomatillo, cilantro

Sides

Bacon
Pork roll
Canadian bacon
Breakfast sausage
Smoked salmon
Fingerling hash
Brussel leaves
English muffin
Fresh ricotta

Photo: fish

Deal Alert: Pre-Fixe Proliferation

January is shaping up to be the month of the pre-fixe menu. Consider this dealsky of a dinner menu recently slipped into the check presenter at newish Portuguese kitchen Koo Zee Doo: a “Regional Taste of Portugal” from chef/owner David Gilberg featuring five courses for $75—per couple! Do the math, kids; that’s only $38.50 per person, available every night from January 15th through February 15th.

Acorda a Alentejana
Bread Soup with Cilantro & Poached Egg

Tripas a Moda de Porto
Tripe with White Beans

Lulas a Algarvia
Sauteed Squid in White Wine

Chandana de Coimbra
Goat Stew

Bolo de Mel

Honey Cake

Also just got word of Snackbar’s Restaurant Week counter-programming, a “Three Years, Three Bells, Three Courses, $30” menu that, if you so desired, could culminate with that succulent-looking red snapper glossed with miso beurre blanc pictured above. The whole menu is eligable, right down to the soft pretzel bread pudding with fleur de sel caramel and pretzel praline. Chef John Taus will be running the deal from Sunday, January 24th to Friday, the 29th. And on Tuesdays and Sundays through February at Sonata, chef/owner Mark Tropea is doing a build-your-own tasting that gives diners access to most of the restaurant’s menu. It’s $31 for app, entrée, dessert. Check the website for the full menu.

Photo: Snackbar

New Chef & Menu For The Institute

Heather deRussy, co-owner of the Institute at 12th & Green got in touch to tell us about the pub's new chef and menu. But didn't they already have a chef, Brian Bosch of Parc... And what happened to the Puerto Rican fusion menu? "Frankly, it didn't work," deRussy says. In is chef Kyle Grayson, whose resume includes El Vez and the Witch in Pennsport. Peep the working (read: not spellchecked) menu below, synched to premiere with the Institute's US versus Belgian event on January 16th.

Apps

Nachos
Veggie-peppers,onions, black beans, olives cheddar, cheddar jack
Meat-bacon, chili, pork, cheddar, pepper jack

Curry chicken salad
Shredded chicken, curry mayo almonds and rasians

Stuffed mushrooms
Herb goat cheese and chicken

Capresse
Fried mozz, basil pesto and tomato jam

Poutine
Red wine or guiness gravy

French toast sticks

Salads

Green salad
Warm bacon Vinaigrette,garden veggies, and mushrooms

Apple salad
goat cheese honey balsamic dressing

Warm potato salad
Bacon,Dijon, relish

Sandwiches

Fish tacos
Pico de gillo, chipotle lime aoli and pickled onions

Hangover cure
French Fries, Fried Mozz, Chicken fingers, Chicken cheesesteak

Breakfast Sandwich
Eggs,bacon, cheese W/ french toast sticks

Stuffed chicken sandwich
rosemary mayo

Burger
Rosemary mayo or chipotle lime aoli caramelized onions cheddar and red wine gravy.

Entrees

Breakfast
Pancakes, Bacon,Eggs
Maple braised Pork
rosemary mash

Hanger steak
warm potao salad

Desserts

Chocolate chip or pumpkin Bread pudding

Port and dark chocolate brownies

Apple Crumble

Sangria shaved ice

Mudslide

From the old menu:
Pumpkin Mac and Cheese
Mango bbq pork sandwich
Hanger steak sandwich
Pork Fries
Hummus
Cheese Plate

Photo: FermentNation