The menus for The Dawson are ready to go for the Friday opening. Chef Rene De Leon (Next) has created an eclectic menu that twists a wide variety of comfort foods, from shareable plates to sandwiches to entrees. Beef tongue sliders are served on Hawaiian bread and topped with jalapeno and pineapple; De Leon recreates a Mughlai curry with fried okra and carrots; a pork shank is paired with pappardelle, oyster mushrooms, and peach. Previously reported dishes (chicken fried NY strip, pigs in a blanket, funnel cake) are on the final draft.
The creative beverage menu, designed by Clint Rogers, Annemarie Sagoi and Chris George, utilizes house made sodas, apertifs, and both clear and brown liquors in the cocktails. Tidy wine and beer lists round out the booze offerings; all wines are by the glass and all beer is on tap. Shots of the day and off-menu Jell-O shots are also available.
While price points aren't noted on the menus, expect appetizers to run from $6-15, most entrees are between $13 and $28, and all cocktails are $10. Check out the full menus below.
· All Coverage of The Dawson [-ECHI-]
· The Dawson [Official Site]