Shout Out

Stuff – New Charm on Dada’s Revamped Menu

“Nearly all of the main plates are new, such as the crispy sumac chicken with pomegranate-date relish and tahini-honey labneh.

Pork osso bucco is an 18-ounce marinated braised pork shank served over the wonderful stock from braising, [then] tossed with butter and potato gnocchi. It’s hearty,” Feingold says. “Butternut ravioli has a pepita pesto and shaved truffle pecorino cheese that brings it that autumn touch of pumpkin seeds and butternut.”

New England scallops are sautéed with bacon and served with fennel creamed corn, pickled fennel and onion salad.

Two additions join the cocktails, which are named after Dada avant-garde artists. The Hans Arp uses chocolate bitters, black cherry and a high-end crème de cacao.

“It combines the decadence of chocolate and the traditional flavor of an all-American bourbon, exuding the fragrances of oak, caramel and orange,” bartender Jose Vidal says.

The Max Ernst cocktail is presented in a mini bathtub. “It is the swinging sensation of the Roaring ‘20s combined with the millennial urban hipster, brought to life via the dry undertones of gin and the complexity of sloe gin,” Vidal says.”

Full Article


Join Our SubCULTure

Sign up to get the latest on events and happenings, and surprises! Plus Get 10% off your next visit when you sign up for text messages.

Select Location:
I'll Think About It