Courtesy of Lure’s Saltwater Kitchen
Contemporary off the opening of Mediterranean-inspired Ella in Virginia-Highland, Fifth Group Eating places (La Tavola, Echo, Alma Cocina, South Metropolis Kitchen) is reimagining one other of its longtime staples. Midtown seafood spot Lure, recognized for the enormous anchor sitting exterior the entrance door, is closing Sept. 2. Simply over per week later, Lure will substitute Saltwater Kitchen and Bar. The brand new Lure will proceed to concentrate on sustainable seafood however will accomplish that with small plates ready on a single put in wood-fire grill. The inside is being refreshed, a patio bar is within the works, and the beverage program can be altering.
“Lure has been open for 13 years. We acknowledge that the eating scene and meals habits have modified as Midtown has grown,” stated Mark Jeffers, Culinary Fifth Group Vice President. “We needed to deliver extra pleasure to Lure. It is a possibility to breathe new life and new power into the area.”
The group employed chef de delicacies Olivier Riedholm — beforehand of Grey in Savannah and Michelin-starred Below Norway — to take the helm, working with Jeffers and culinary director Brandon Chavannes — who first helped open Lure. The trio is collaborating with farmers and fish purveyors to make use of the Monterey Bay Aquarium’s Seafood Watch Record to find out probably the most sustainable seafood objects to serve. They are going to be featured on a daily-to-weekly altering “Fleeting Moments” menu of oysters, aguachiles, crudo, ceviche and tartare, guaranteeing that diners can attempt one thing new at every go to. One other sharing plate is the “Sort out Field-Chef Assortment,” which serves uncooked bar objects in a classic sort out field. A lot of the menu is small plates with an intriguing spin—mussels in Thai coconut broth, blue crab tamales with pumpkin seeds, and crispy shrimp with Chinese language chili garlic cloves, peanuts, and seaweed. For many who choose to not share, there are 5 extra conventional entrees. These embody pork shank, wood-grilled rooster, wagyu steak frites and a filet of fish in brown butter sauce.
“We do not need it to be a proper steak and seafood chop home, however a dish that has the vibes of a basic French seafood dish,” Jeffers stated. “A wood-fire grill offers a totally totally different taste and numerous dynamic taste when grilled over charcoal and slow-cooked on a excessive rack.”
Since seafood dishes are normally gentle, Lur Saltwater Kitchen will provide “breadless service” with home made kimchi, pickles and spicy condiments to cater to these on the lookout for more healthy choices. Even the anchovy garlic bread is made gluten-free with tapioca flour. Salads and greens may be ordered from the “from the bottom” part of the menu. For dessert, Jeffers says he is most excited concerning the wood-fired, slow-roasted pineapple in rum caramel with home made ice cream.
“The cocktail checklist has additionally been revised to go with the brilliant and unique flavors used within the kitchen,” says Jeffers. Fifth Group Head of Beverage Innovation Ian Mendelsohn is injecting whimsy into drinks with a frozen “creamsicle” designed to style like childhood. Different drinks comprise shochu, yuzu, lemongrass and/or chili. A brand new wine checklist introduces almost 50 sustainable, biodynamic, or natural varietals to the restaurant. There shall be eight beers as effectively.
Courtesy of Lure’s Saltwater Kitchen
Talking of drinks, one of many largest adjustments to the Lure area is the set up of a bar on the patio. Design group ai3, who conceptualized the preliminary decor, is introducing new pops of shade, together with pink and inexperienced within the area, indoors and outdoor. There may be new patio furnishings and murals painted by native artists. Picked oysters shall be offered at half worth throughout comfortable hour every day from 4pm to 6pm.
“We’re placing numerous power and energy into making this the very best comfortable hour ever. It’ll be onerous to beat that patio vibe,” Jeffers stated.
Nonetheless, Lure’s Saltwater Kitchen stands for extra sturdiness than vibes. It collects rainwater and reuses it to flush bathrooms and water crops. It additionally partnered with Shell to Shore, a nonprofit that collects oyster shells and makes use of them to rebuild reefs, “so what we take out we put again into the ocean,” Jeffers explains.
The brand new lure soft-opens on September 10, with an official opening date of September 16.
Courtesy of Lure’s Saltwater Kitchen
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