New Chef Gavin Mills Gives Broadway East a Meaty Makeover

By

Broadway East has found success with its subterranean lounge (we hear the Post is about to feature BEast in its Making the Scene column), but especially after the departure of chef Lee Gross, the food hasnt managed to lure crowds. That may change now that Gavin Mills, previously a sous-chef at Mas (farmhouse), has been brought on to court discerning carnivores. Although he wont be using red meat (the veggie burger is the one thing left from the old menu), hes been given free rein elsewhere, hence appetizers such as coq au vin ravioli similar to the ones at Mas, and entres such as a roasted Long Island duck breast.

That said, there are still vegan and vegetarian dishes on the menu Mas is a very produce-oriented restaurant, Mills reminds us. It just puts a lot of meat on top of the produce. I use the same type of techniques, cooking everything very slowly and bringing out the natural flavors of the vegetables. The chefs roasted beets topped with an orb of goat-cheese ice cream are a welcome riff on the classic beet salad.

Mills is planning daily specials, and in a week hell make a less expensive bar and caf menu available in the front room, featuring rustic dishes such as frise salad with bacon-sherry vinaigrette topped with fried egg. In the meantime, heres your first look at the new dinner menu, served till 11 p.m. (a limited bar menu will also be available in the lounge till 1 a.m.)

APPETIZERS
Sunchoke Soup ... $10
STAR ANISE INFUSED OIL, PARSNIPS CHIPS

Parsnip Veloute ... $11
POTATO DUMPLINGS

Wild Arugula Salad ... $10
SHAVED FENNEL, SHERRY VINAIGRETTE

Roasted Beet Carpaccio ... $12
GOAT CHEESE ICE CREAM , WHITE TRUFFLE VINAIGRETTE,
MICRO BULLS BLOOD SALAD

Winter Vegetable Terrine ... $13
PETITE SALAD, PUMPKIN SEED VINAIGRETTE

Wild Striped Bass Crudo ... $16
TAMARIND PUREE, MICRO CILANTRO

Coq Au Vin Ravioli ... $14
PEARL ONIONS, WILD MUSHROOMS

CASUAL FARE
Daily Organic Pizzette ... $13
MOZZARELLA, WILD MUSHROOM, ARUGULA, TRUFFLE SALT

B.east Veggie Burger ... $14
TILAMOOK CHEDDAR, BEAST FRIES

ENTRES
Homemade Potato Gnocchi ... $20
ROASTED GARLIC CREAM, WILTED ARUGULA, PEARL ONIONS

Root Vegetable Tagine ... $21
COUS COUS, PRESERVED LEMONS, HARISSA

House Smoked Tofu Roulade ... $21
WILD MUSHROOM TEA, PORCINI OIL

Pan Roasted Wild Striped Bass ... $29
YELLOW CARROT PUREE, FINGERLING CONFIT, ROASTED CAULIFLOWER

Pan Seared Monkfish Medallions ... $28
WATERCRESS SPAETZLE, TOMATO CONFIT, SAFFRON FOAM

Roasted Bell Rouge Chicken ... $25
CHESTNUT STUFFING, BRAISED RED CABBAGE, ROASTED PARSNIPS

Roasted Long Island Duck Breast ... $28
BUTTERNUT SQUASH, GLAZED TURNIPS, RUTABAGA PUREE

GREENMARKET VEGETABLES ... $6
ARUGULA SAUTE
SWEET CARROT PUREE
BRAISED RED CABBAGE
FINGERLING POTATOES
GLAZED TURNIPS
ROASTED PARSNIPS