|Sea-salt-cured salmon, with sunflower oil, smoked sprat with chile, sunflower seeds, and soy paste|
The following is an expanded version of my previous post on Grub Street
|Ukrainian Borscht can be ordered with a 'vodka supplement' that includes a shot & lardo sandwich with horseradish|
Scaling back from the 30-course dinner she served on December 31, chef Natasha Pogrebinsky will next week offer a three-course "Old New Year" dinner for $50 a head, which comes with wine. The menu includes hot borscht with salo, herring, and short rib Stroganoff served with gravy over a duck-fat-roasted potato and barrel-cured sauerkraut.
|Marinated herring fillet with roasted beet, pickled onions, potato pure, dill and rye bread stick|
The restaurant also recently introduced a seven-course chef's tasting menu, which costs $68 and comes with the potential to upgrade with wine or vodka pairings, and for à la carte snackers, there's a big menu of small bites that starts at $4.
|The Charcuterie & Cheese Platter features cured and smoked Russian-style sopressata and mortadella on French country bread with sweet butter|
Bear's "Old New Year" menu will be available from 7 to 10:30 p.m. this coming Monday; reservations are required. Bear Restaurant, 12-14 31st Ave., Long Island City, Queens. The following is just a taste of a few of my most recent images of some of the new dishes and tastings on Bear's winter menu.
|Chicken hearts braised in French brandy with red onions, garlic, and parsley--served with guava marmalade, persimmon salad, pickled mushrooms, & habanero salsa|
|Veal dumplings in creamy dill gravy|
|Steak with 'Bear sauce'|
|Pork Loin sandwich, 'banh mi'-style, with carrot ribbons, cilantro, house pickles, sesame vinaigrette, and cumin-mustard seed pork loin... I am obsessed with this sandwich, and had it three times in one week!|