A couple of new chef announcements today: First, the new executive chef atNiosis Massimo De Francesca, formerly of Domaso, located outside D.C. Among his menu additions: Carbonara “Poutine” featuring pancetta, egg-yolk brown gravy, and Parmesan, and the Merguez Poutine with smoked goat cheese, lamb sausage, and mint lamb gravy. And Dumbo’sReBartells us its new exec toque is Jeremy Leech, a West Coaster who was most recently the sous-chef atFlatbush Farm.
Leech’s new menu has (need we say it?) a “seasonal, organic, and locally sourced spin,” and includes boar sausage, a sacrilegious cheesesteak (made with house-smoked Gouda that also goes on the macaroni and cheese), and a luxurious bouillabaisse, as well as “secret” menu items that are given to you along with your check for your next visit. Peruse the new menus below.
