Staff Blog
New food details for The Waverly
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In our first Feeding Frenzy column of 2008, we offered some details on The Waverly (412-426 S. 13th St.), which Bistro 7 chef/owner Michael O'Halloran is opening in April. O'Halloran's PR pros have just released some preliminary details about the menu.
Highlights include venison sirloin with "chipotle-sweet" (?) potato gratin; and braised Berkshire pork shoulder (could this give a certain other popular pork shoulder a run for its piggy money?).
They'll also be doing a seven-course prix fixe tasting menu for $55. That, friends, is a deal.
Jump 'n' salivate.
Dishes will include elegant soups like Lobster-Roasted Tomato Bisque En Croute and salads like Warm Baby Spinach and Roasted Mushrooms with shaved red onion, hard boiled egg and house-made bacon lardons. Other starters will include Escargot stewed in toasted hazelnut cream and Moroccan Spiced Lamb Tagine broiled under goat cheese- black pepper gnocchi. The Waverly will offer seafood, meat and poultry entrees, prepared with classic techniques like slow roasting and braising. “It isn’t trendy, precious food. You won’t find any foams or dusts here,” says Chef O’Halloran of his style.Highlights of the hearty fare will include Slow Roasted Atlantic Salmon Cassoulet with tarbais beans, smoked mussels, artichoke and saffron; Roasted Red Snapper over couscous with mussels and rocket greens in a buttery tomato saffron nage; 8-Hour Braised Berkshire Pork Shoulder with rosemary-Parmesan polenta and spicy broccoli rabe; and Venison Sirloin and Chipotle-Sweet Potato Gratin with mache, toasted pistachios and sun dried cherry glaze. Sides will include Duck-Fat Fried Potatoes, Chipotle-Sweet Potato Gratin and Haricots Verts with Chanterelles. Appetizers will be priced between $8 and $14; entrees range from $21 to $28. Guests who want to experience the full range of Chef O’Halloran’s talents will be able to opt for the Chef’s Tasting Menu, a seven-course $55 prix fixe.
