New Summer Menu At Pyramid Restaurant and Bar
By ANNIE POTASZNIK
Updated 6:45 PM CST, Fri, Jun 19, 2009
Chef jW Foster was intent on using organic, authentically local and sustainable products when he took over the Pyramid’s kitchen a couple years ago. It may have taken some time, a few revisions to his menu here and there, but Foster’s new summer menu clearly shows his dedication to ‘clean’ cooking. And by clean cooking we mean Foster’s culinary philosophy that using local ingredients has a positive trickle down effect for local businesses and the environment.
His new summer menu is indicative of his approach. It’s heavy on herbs and vegetables grown on a rooftop garden at the hotel. Soon Foster will extract fresh honey from a beehive after it’s placed.
Here’s a list of Foster’s favorite dishes off the menu.
Soft shell crab taco: local corn tortilla, roasted tomatillo salsa, pickled carrot slaw and avocado crème
Heirloom tomato salad: Paula’s mozzarella, shaved fennel, lemon olive oil and charred flatbread
Peking duck: local organic shiitake fried rice, braised bok choy, Hoisin-soy pan jus
Tenderloin: Rahr braised short rib, onion-Chevre potato soufflé and sherry vinegar reduction
Meyer Lemon Sabayon, Limoncello cheesecake and strawberry tart
First Published: Jun 19, 2009 6:12 PM CST
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