Prepare to be dazzled. New menus have dropped on four of our restaurants and the early reviews are in: Two forks up!
It isn’t as if menu changes are uncharted territory. “We try to change the menu four times a year,” says Culinary Director Chef Bertrand. “We do two big changes, one in the fall and one just now (early February). We look at what sells. What doesn’t sell goes away.”
More than three dozen items have been added to the menus at Café Verde, Constantino’s, Outlaw and Seven. Some items are brand new, while others are reimagined versions of traditional favorites. At Constantino’s, for instance, the Grilled Octopus antipasti has a new twist—of lemon. “We’re cooking the octopus the same way,” says Chef Bertrand, “but everything that goes around the octopus is different.” Now accompanying the octopus are Pickled Fennel Salad, Charred Lemon and Spring Onion.
Reflecting its soaring popularity around the country, Nashville Hot Crispy Chicken now graces the menu at Seven. How hot is it? “Moderately spicy,” says Chef Bertrand with a knowing smile.
Other impactful newcomers are the Lobster Fra Diavolo at Constantino’s (with a nod to the homemade potato gnocchi alongside) and at Seven, both the Warm Scallion Pancakes (topped with spicy salmon) and the Duck Fried Rice.
Chef Bertrand won’t identify a new favorite. “That’s like asking, ‘Who’s your favorite child?’ he says. “I like them all because they’re all different.” That just means you’ll have to try each one.
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