Another new chef is running the food program at The Dawson. Anthony DiRienzo, most recently of L20, is the new executive chef, replacing opening sous chef Patrick Russ. Owner Billy Lawless says Russ was never meant for the executive chef role he was hastily plugged into after opening chef Rene Deleon's abrupt exit in November, less than a month after the opening.
DiRienzo, who has also cooked in San Francisco, Las Vegas, and Philadelphia in addition to Seasons and NoMI, is in his third week at The Dawson and has already revamped the menu. While many of his dishes fit right into the "drinking-focused" theme (case in point: chicken-fried lobster with green Tabasco aioli; three sausage plate with beer cheese gratin), he is also employing some more delicate seasonal dishes including a tuna crudo and a spring pea tart with blanc mousse.
DiRienzo's menu, including Clint Rogers' latest updates to the drink program, is below.