Daniel Krieger
The color scheme of élan in New York City is rich in chocolate browns and smoky grays.
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Birth Announcements: September 2014

Juliet Glass - September 2014

New York City
David Waltuck returned to the kitchen, five years after closing his long-running downtown charmer Chanterelle, with the June opening of élan at 43 East 20th Street. Co-owner is George Stinson, who served as Chanterelle’s general manager for over a decade. The 60 seat restaurant is informal and relaxed, with a concrete bar, comfortable banquettes, large mirrors, and white brick walls. Waltuck’s menu includes casual takes on Chanterelle’s classics. Desserts are the work of Diana Valenzuela, who was recently pastry cook at Del Posto. Apps ($13 to $18): chicken wings with mushrooms and leeks; grilled seafood sausage with sauerkraut; chilled watercress soup with smoked arctic char. Mains ($24 to $32): grilled mackerel with clam/dashi risotto and yuzu; chicken potpies with morels and bacon; duck breast with smoky jus and vegetable spring rolls. Desserts ($10): cherry sundae with amaretto cake and almonds; chocolate cake with lavender and blueberries.

In July, Jonathon Sawyer, the chef/restaurateur behind The Greenhouse Tavern and Noodlecat, opened Trentina, a fine dining study of the cuisine of Trentino–Alto Adige in Northern Italy, at 1903 Ford Drive. Sawyer’s wife, Amelia (whose family originates from the Trentino region), designed the 35 seat space to have an upscale mood with a blue and gold color scheme and mirror-topped tables. Matt Danko, formerly pastry chef at The Greenhouse Tavern, switched to the savory side as Trentina executive chef, where he oversees the $100 tasting menu. Savory dishes: polenta with petite vegetables, house-cured cream cheese, and vinegar; goat’s milk–braised goat with whey gnocchi and mountain herbs; sablefish al cartoccio with celtuce, wild Ohio crown tipped coral mushroom, yogurt, and fumet. Sweet dishes: laurel leaf panna cotta with roasted pears and preserved lemons; black walnut gelato with blueberry conserva and oats.

Chauhan Ale & Masala House, an unexpected pairing of Indian flavors with gastropub fare, opened in August at 123 12th Avenue North. The causal, 150 seater is the brainchild of executive chef and TV personality Maneet Chauhan and locally based North Gulch Hospitality Group. Chef de cuisine Vasisht Ramasubramanian is a recruit from Jean-Georges Vongerichten’s New York City empire. Apps ($8): Mumbai masala sweet potato fries with mango powder and tamarind chutney; Scotch quail eggs with ginger/mint lamb, seasonal salad, and pepper berry jam. Mains ($10 to $15): tandoori jumbo shrimp kebabs; paneer mint/cilantro tikka kebabs. (All kebabs are served with mint chutney, yogurt raita, and cucumber/pomegranate roasted cumin slaw.) Desserts ($9): coconut samosas with pecan/coconut ganache and wild berry chutney; burnt orange kulfi with citrus salad, falooda noodles, and basil seeds.

Las Vegas
After a four year absence, Daniel Boulud marked his return to Las Vegas with the opening of db Brasserie in The Venetian Hotel in June. The design, by New York City–based Jeffrey Beers International, references historic Art Nouveau brasseries throughout the 280 seater. The exterior façade is clad in travertine limestone panels, while faux skylights inside give a nod to European Beaux Arts train stations. The modern French menu is a collaboration between Boulud and chef David Middleton (recently of Marché Bacchus). Apps ($12 to $68): burrata with tomato marmalade, artichokes, and arugula; beer-battered crispy calamari with charred sepia, spring onions, pickled fresno peppers, mizuna salad, and kaffir lime cream. Mains ($17 to $95): swordfish with broccoli raab, piquillo peppers, olives, and sauce verte; crispy duck confit with Swiss chard, turnips, and royal trumpet mushrooms. Desserts ($4 to $25): gâteau Basque with kirsch custard and brandied cherries; calisson/strawberry sundae with orange blossom/almond sauce and melon sorbet.