Less then two weeks from opening, the food menu is set for Dusek's Board and Beer. Longman & Eagle chef Jared Wentworth has devised a variety of beer-inspired edibles for the upcoming first-floor restaurant inside historic Thalia Hall.
As opposed to the whiskey-fueled Longman menu, Dusek's eschews classifying small plates and entrees by squeezing all items into four sections: "By Sea," "By Land and Air," "Greens and Grains," and oysters. Smaller items include charcuterie (fried chicken livers, crispy pig tails), flounder crudo, and salads. Handheld dishes such as a burger with duck fat fries ("Grilled Juicy Lucy") and a lobster roll make an appearance. A half chicken, veal sweetbread schnitzel, and roasted monkfish are among the larger plates.
All items, with the exception of a $30 per person shellfish tier and a dozen oysters for $30, top out at $22. Read through the full menu below.