Switching Things Up
Cafe Saint-Ex has introduced a three-course “chef’s pick” menu available Thursday through Sunday during dinner service. The pre-set program includes choice of starter (shaved apple-bacon salad with blue cheese dressing or butternut squash soup), entree (steak frites or pork chop with potatoes, boy choy and apple relish) and dessert. Each order ($45 per person) also includes a glass of sparkling wine.
Masala Art is celebrating Chinese New Year all month long with a pair of three-course offerings. The vegetarian program ($24) features spring rolls, honey-chili potatoes and fried vegetables. The meatier option ($27) includes mango chicken, Sriracha-honey fish and Manchurian lamb. Fried rice and garlic naan serve as sides for both, followed by banana fritters with vanilla ice cream for dessert.
Flay Pushes ‘Shrooms
Cheflebrity Bobby Flay has unveiled his debut veggie burger, a meat-free alternative at Bobby’s Burger Palace forged from barbecued wild mushrooms, chickpeas and quinoa, capped with smoked American cheese, green onion slaw and mustard barbecue sauce.
Mike Isabella Concepts is hosting open interviews at the Marriott Marquis for those interested in helping launch Spanish-themed restaurant, Arroz. Interested parties should make their way downtown next week.