Check out Chalkboard’s Spinoff’s meaty American menu, The Brass Rabbit

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A new restaurant is appearing in Healdsburg on May 20, in the form of The copper rabbit. Chief Shane McAnelly, also executive chef of the neighboring restaurant Board, is also the originator of the high meat menu, serving a menu of “dinner club classics”.

Like Chalkboard, the restaurant is linked to mega-rich entrepreneur Billy Foley, owner of Chalk Hill winery (and others like Sebastiani) in whose garden the two restaurants will source their produce. This time around, however, it’s the younger generation that takes the reins – Robert, Patrick and Courtney Foley are the owners, although McAnelly and general manager Nathan Grise Myers are the visionaries. It also means McAnelly will do double duty, opening this restaurant while retaining his position as Executive Chef of Chalkboard.

grilled rib eye
Brian cary

Foie gras mousse with Sicilian pistachios, apricot, seafood
Brian cary

The bulk of the menu will come from the massive six-foot wood-burning Grillworks grill which will also include a rotisserie and plancha. (The only other restaurant in the area to have such a thing is Coqueta in SF.) It takes over the former location of Bistro Ralph, with just 40 seats split between the main dining room, bar, and chef’s counter, and about eight on the front patio.

Dishes like grilled rib eye with red wine cipollini onions, duck fat potatoes, turnips, and Bordeaux cheese are a good indication of McAnelly’s dedication to protein. . And it wouldn’t be a real American dinner club feast without caviar and oysters, which McAnelly serves raw with frozen mignonette. Really, the large platter is the real order, with oysters, a shrimp cocktail, lobster and a perfect uni. Pastry chef William Woodward’s desserts seem innocently classic, but offer inventive touches like chocolate and hazelnut pie served with a scoop of brown butter ice cream. See the full menu below.

And, like any good restaurant surrounded by vineyards, there will be plenty of cocktails to combat wine fatigue. General manager Nathan Grise Myers will continue the classics with mint juleps, Manhattans and a whole menu section for martinis with options like olives stuffed with foie gras. There will be wine, however, focusing on California vineyards.

When it opens, the restaurant will be open seven days a week for dinner from 5:30 p.m. to 10 p.m.


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