Even though the restaurant only opened three weeks ago, chef Todd Stein is already introducing some major menu changes at the Florentine. And the change happens starting tonight.
Stein said that he wanted the menu to be more composed and to fit the room better. "I wrote the original menu in July and now it's November," Stein said. "Now that we've opened I have a better feel for the restaurant and the guests."
So away went the sweetbreads ("for now," Stein said); swapped arctic char for swordfish; bumped the butternut squash for mushrooms in the risotto; nixed the ravioli; updated the presentations on both the whitefish and short ribs and added about half a dozen new dishes, including a butternut squash caramelle, which is a "jazzed-up version" of the one Stein created at Cibo Matto that was featured in October in Bon Appetit.
Stein now incorporates candied walnuts and amaretti cookies to the caramelle and adds a whipped ricotta puree to the plate. Additional new items include a hamachi crudo; lamb shank with farro risotto; sea bream with rock shrimp and lobster vinaigrette; veal tenderloin; Berkshire pork chop with figs; and a New York sirloin with roasted mushrooms in a barolo wine sauce.
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