Behind Urban Tavern, the 245 seat gastropub that opened in August at 333 O'Farrell Street, is the powerhouse team of Laurent Manrique and Chris Condy of C & L Partners (which owns Aqua, among others, and manages Fifth Floor) and Donna Scala, owner of Bistro Don Giovanni (Napa). Patrick Kehler, formerly chef de cuisine at Aqua under both Michael Mina and Manrique before becoming top toque at Circolo Restaurant, is once again working closely with Manrique, this time as Urban Tavern executive chef. The look is low-tempo recycled chic. A full-sized horse sculpture welded together from old tractor, motorcycle, and automobile parts by Arizona artist Doug Owen makes an arresting centerpiece, and a recovered fallen tree finds new life as an 18 seat communal table. Apps ($9 to $19): clams and chorizo cooked in a cazuela with fingerling potatoes and piquillo peppers; duck prosciutto with butter lettuce, melon, endive, and pink peppercorn vinaigrette. Mains ($19 to $36): chicken bouillabaisse style in saffron/fennel broth with tomato confit, fingerling potatoes, and fresh dill; Catalan-style beef daube braised in red wine with garlic, rosemary, caramelized onions, olives, cherry tomatoes, and peppers. Desserts ($8 to $10): crema catalana with star anise and saffron; classic peach Melba.
Former Buddakan chef and current host of Pantry Raid Michael Schulson opened Izakaya, a modern Japanese pub, at Borgata Hotel Casino & Spa in July. Traditional Japanese architecture is reimagined along modern lines for this 180 seat space—an entryway emulates a classical teahouse and a glass footbridge leads to the main dining area. Inspired by a seven-month research trip to Japan, Schulson created a sharing menu of 125 hot and cold options (including top-notch sushi), matched with an equally ambitious beverage program of imported Japanese beers, 20 sakes by the glass, and an extensive tea service. Apps ($5 to $15): buffalo mozzarella tempura with brown butter ponzu and grated daikon radish; red miso glazed eggplant with crispy tofu and Thai basil. Mains ($13 to $35): seared scallops with foie gras, plums, and truffles; roasted miso/mustard chicken with soy beans and morels.
Jose Garces, chef/owner of Amada and Tinto and executive chef at Mercat a la Planxa in Chicago, shifts from Spain to Mexico with the August launch of his 200 seat Distrito at 3945 Chestnut Street. Louche costumes from the Lucha Libre (Mexico's campy professional wrestling) and a booth made from a bright green Volkswagen Beetle (a typical Mexico City taxi cab) capture the high-energy throng-and-song of Mexico's capital. Chef de cuisine Tim Spinner is an Amada alum, and general manager Adam Baru hails from Morimoto. Apps ($7 to $12): octopus seviche with lime, serrano chile, and pepper cress; squash blossom quesadillas with poblano chile/avocado puree and radishes. Mains ($5 to $22): Kobe-style flatiron steak taco with truffle potato, tomato, horseradish escabeche, and Yukon potato fries; red snapper with sweet plantains, black beans, and green rice.
August introduced Brunettes Bistro, a petite 41 seater with upscale ambitions owned by Peyton and Jodi Pratt, at 2101 North 120th Street. Executive chef Vicki Swartz has worked at Happy Hollow Country Club and Johnny's Italian Steak house. The interior is smart and simple with warm red and maroon tones, a black fabric draped ceiling, and café au lait–hued tablecloths. Apps ($4 to $12): warm Turkish figs and goat cheese/prosciutto carpaccio with extra-virgin olive oil, capers, and diced onion; pan-seared scallops with pomegranate reduction and duck fat fried potato latkes. Mains ($16 to $29): coffee and brown sugarseasoned grilled rib eye steak Texas cowboy style with tomato béarnaise, a fried egg, Yukon potato hash, and whole grain mustard/whiskey demi-glace; herbes de Provence/lavender honeyscented pan-seared salmon with red wine reduction and truffled risotto.
