Flex Mussels Gets a New Chef, Menu

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Photo: Melissa Hom

Were told that Flex Mussels executive chef Michael Bicocchi is out, and has been replaced by Michael Sullivan, who spent a decade as executive sous-chef at the late Chanterelle. Sullivan assumed his post for both locations last week, and in about another week he'll unveil his additions to the menu. Look for creative seafood riffs such as falafel with lobster and Sriracha tahini, or salt-cod hash with fried eggs, plus some new mussel preparations. There's also a lineup of "housemade specialties," including pastas and mozzarella the better to leave interlopers in the dust, we suppose. Menu below.

Authentic Blue Point Oysters

Baccala Carpaccio

Crab Pot and Hammers

Diver Scallops with Summer Creamed Corn and Heirloom Tomato Confit

Falafel with Lobster and Sriracha Tahini

Lobster Tempura Roll

Long Island Steamers

Salt Cod Hash and Fried Eggs

Scallop Crudo with Vanilla Salt, Mint and Ginger

Sea Bass Crudo with Lemon Pesto

Sweet and Sour Calamari

Tuna Burger with Pickled Red Onions and Roasted Tomato Marmalade


HOUSE MADE SPECIALTIES

House Cured Gravlax

House Made Grilled Flat Breads

House Made Lobster and Shrimp Sausage

House Made Mozzarella

House Made Pasta


MUSSELS

Asian Fermented Black Beans with Manila Clams, Lobster and Sweet Soy Sauce

New England Clam Bake

Organic Peanuts and Tofu with Shrimp (Pad Thai)

Ramp Cream and Sea Scallops

Saki, Ginger and Bok Choy

Summer Creamed Corn and Heirloom Tomato Confit

White Anchovies and Fresh Cut Herbs (from the chefs garden)