Great menus change with the seasons—but great chefs evolve with every week. That’s the thinking behind Eats & Elixirs’ new monthly spotlight: a hand-picked showcase of flavors, ingredients, and pairings personally selected by our head chef. Whether you’re a regular or visiting for the first time, this guide is your inside look at what’s exciting, surprising, and absolutely worth tasting this month.
What Makes This Month Special
This month’s picks celebrate the tension between fresh spring ingredients and deep umami comfort, bridging the gap between light and rich. From vibrant greens to fermented accents and smoky finishes, the chef’s focus is on layered flavor experiences—dishes that evolve with every bite.
You’re not just eating seasonally; you’re tasting a moment in time.
Flavor #1: Smoked Beetroot with Labneh and Tarragon Oil
Earthy, sweet, and subtly smoky—this dish showcases early spring produce at its best. Whole beets are slow-roasted over cherrywood, then sliced and served cold with a creamy base of tangy labneh. A drizzle of tarragon oil finishes the plate with an herbal punch.
Why it works: the smokiness mimics meatiness, while the tang keeps things fresh and bright.
Flavor #2: Green Pea Velouté with Kaffir Lime Cream
This vibrant soup is anything but standard. Sweet peas are puréed into a velvety texture, infused with lemongrass and finished with kaffir lime cream. The result is equal parts garden and grove—refreshing, citrusy, and deeply comforting.
Try pairing: with a gin-based cocktail to echo the herbaceous notes.
Flavor #3: Charred Cabbage Wedges with Black Garlic Glaze
An unassuming vegetable takes the spotlight. Cabbage wedges are grilled to a crisp edge, locking in moisture, then glazed with sticky black garlic and soy reduction. A sprinkle of puffed quinoa adds crunch.
Why it’s bold: the combination of bitterness, sweetness, and umami makes this a surprise favorite.
Flavor #4: Grilled Apricot & Burrata with Chili Honey
Apricots are flash-grilled until they caramelize, then layered with burrata and a drizzle of house-made chili honey. A few fresh basil leaves finish it off. It’s sweet, spicy, creamy, and just a little wild.
Serving tip: ideal as a shared starter or as a pairing with sparkling wine.
Flavor #5: Mushroom XO Noodles with Pickled Mustard Greens
A rich, savory dish that balances the weight of XO sauce (made from dried mushrooms, fermented chili, and miso) with the sharp acidity of pickled greens. Thick wheat noodles hold the sauce well, and a sprinkle of toasted sesame brings it all together.
For flavor chasers: this one hits every part of the tongue—salt, umami, acid, heat.
Why Monthly Picks Matter
Unlike a fixed menu, the Chef’s Picks are meant to evolve. They reflect what’s in season, what’s experimental, and what the kitchen is currently obsessed with. More than that, they’re designed to surprise regular guests and invite newcomers to explore.
- Fresh every month: New ingredients, new stories, new profiles
- Designed for return visits: There’s always something to come back for
- Pairs beautifully: Each dish is crafted with bar collaboration in mind
Bonus: Ask the Chef
Want to learn the story behind a specific dish? Leave your questions with your server—our chef selects one to answer publicly each month on the site or Instagram Stories. It’s another way to keep the table talk going long after dinner ends.
