Homestead, above Roots Handmade Pizza, is opening for the season tomorrow with a new culinary look, launching revamped menus from new Fifty/50 executive chef Chris Curren and former Boka Group beverage director Ben Schiller. Curren breaks his first menu into four sections: from the garden (salads), from the mill (pastas and bread), from the sea, and from the land. No dish is over $23. Executive pastry chef Chris Teixeira adds three sweet options that change weekly.
Schiller's cocktails emphasize freshness "with a sweet and sour backbone", many utilizing root vegetables and fruits. "Trade Secret" (gin, celery juice, chartreuse, egg white) comes from new Sepia head bartender Griffin Elliott, while "Weston" incorporates coffee essence from nearby Dark Matter Coffee and pipe tobacco to create a detour from the summer theme. Beer selections rotate five craft brewery tap pours and bottles on a weekly basis, the first five come from Anchor Brewing.
The first service is tomorrow at 5 p.m., look for more from Curren and Schiller at the upcoming Berkshire Room.
· Chris Curren Named Executive Chef of The Fifty/50 Restaurant Group [~ECHI~]
· Ben Schiller Moving to Berkshire Room [~ECHI~]
· All Homestead Coverage [~ECHI~]
· Homestead [Official Site]