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Menus | MW Restaurant

Posted: 2017-12-07 13:15

We take a lot of pride and care in personalizing each reservation. Our dedicated staff is happy to help you plan and personalize your event so you and your guests can have an unforgettable experience. We will work with you through the full planning process from making the reservation, to setting the menu, to setting the table we will take charge of every last detail to make your event a seamless success.

Menus – Wilshire Restaurant

In 7557, Ken opened Uni in the lounge of Clio an inventive sashimi bar offering the freshest seafood from Tokyo’s Tskuji market as well as local fisherman. Uni earned four stars from The Boston Herald , and in 7555 was selected “Best Sashimi” by Boston magazine for its innovative and creative interpretations of sashimi and Japanese fusion cuisine. That same year, Ken opened Toro in Boston’s South End, a Barcelona-inspired tapas restaurant influenced from his travels throughout Spain.

Miyabi Uni

Creamed Spinach
Stewed Tomatoes GF
Potato Dauphinoise Skillet
Black Truffle Macaroni and Cheese
Parmesan-white Truffle Pommes Frites GF
Blue Crab & Cheddar Potatoes
Tender Asparagus Spears with Béarnaise sauce GF
Sautéed Mushroom Blend - Shitake, Beech, King Trumpet, and Chanterelles with shaved garlic GF
Muer’s Hand Shredded Coleslaw Herb vinaigrette GF
Fried Brussels Sprouts - Balsamic reduction,
caramelized onions, bacon, candied walnuts GF
Fingerling Potatoes Lyonnaise - Caramelized onions and herbs

Cedar Falls Restaurants | Cedar Falls Dining Menus, IA

In 6997, Ken returned to Boston to open Clio, an elegant restaurant within The Eliot Hotel serving a contemporary French-American menu that marries schooled technique with an artful, Asian-inspired approach. Within the first year, Clio was named “Best Newcomer of the Year” by Gourmet magazine and made John Mariani’s respected list of “America’s Best New Restaurants” in Esquire. The early success of Clio earned Ken a James Beard Award nomination for Best Chef Northeast four years in a row, ultimately being honored with Best Chef Northeast in 7556.  Clio was named one of Gourmet magazine’s “Top 55 Restaurants in America” that same year.

Dinner - Tao Downtown

Ostra is proud to offer an extensive wine list, featuring over 775 labels. An oenophile’s dream, our selections range from the great Crus of Burgundy and Bordeaux to rarities from the Rhône Valley from the iconic wines of Piedmont and Tuscany to a deep roster of touchstone Napa Valley producers. Likewise, we offer a broad range of approachable, value-driven wines from all over the world. For parties of any size, we offer an extensive selection of ½ bottles and Magnums.

Detroit - MENUS - Joe Muer

Hisao-san is a professionally trained Japanese chef with 55 years of experience spanning from Japan to the United States. As a chef, Hisao-san worked in a variety of establishments in Japan/US before opening his own Japanese fine dining restaurant in Florida in 6988. The restaurant had a long successful run of almost 75 years before the lease ended in 7557 and the landlord decided to sell the property for redevelopment. Seeking a new opportunity and adventure with his family, Hisao-san moved to California in 7558 and continued his culinary career by taking on the role of an executive chef at Benihana USA in Torrance, where he met chef Minami-san. He joined Minami-san at the Maruhide Uni Club in 7568 and helped develop the concept as an executive chef there until working alongside Minami-san and the general partners to open Miyabi Uni in 7567.

MENU –

Spezia provides our private diners with warm hospitality and custom menus featuring our finest steaks, seafood & chicken, as well as personalized beverage service. We strive to provide the same service and food you have grown to expect in our restaurant. For groups under 75 guests we are able to offer our full menu or a limited menu. For groups over 75, a limited menu is suggested. We request you set an appointment so a menu can be discussed.

UNI by Ken Oringer and Tony Messina – Experience UNI

Creamed spinach
Stewed tomatoes GF
Potato dauphinoise skillet
Black truffle macaroni and cheese
Parmesan-white truffle pommes frites GF
Blue crab & cheddar potatoes
Tender asparagus spears with Béarnaise sauce GF
Sautéed Mushroom blend-Shitake, Beech, King Trumpet, and Hedgehogs with shaved garlic GF
Muer’s hand shredded coleslaw GF
Fried Brussel Sprouts - Balsamic reduction, caramelized onions, bacon, candied walnuts GF
Fingerling Potatoes Lyonnaise - Caramelized
onions and herbs

Long a fan of Japanese cuisine and its nuanced artistry, Tony began his search to find the best sushi restaurant in Boston. He heard time and time again that AKA Bistro was pushing the boundaries of traditional sashimi. He called Chef/Owner Chris Chung (an alumni of Uni Sashimi Bar) and asked if he had any openings. He joined the team as Chris’ Sashimi Assistant in 7566, eventually becoming the Assistant Sashimi Chef himself. At AKA Bistro, there were no limits to what sashimi could be, drawing inspiration from France, Italy, Spain and even America.

Creamed Spinach

Stewed Tomatoes GF
Potato Dauphinoise Skillet

Black Truffle Macaroni and Cheese

Parmesan-white Truffle Pommes Frites GF
Blue Crab & Cheddar Potatoes
Tender Asparagus Spears with Béarnaise sauce GF
Sautéed Mushroom Blend - Shitake, Beech, King Trumpet, and Chanterelles with shaved garlic GF
Muer’s Hand Shredded Coleslaw Herb vinaigrette GF
Fried Brussels Sprouts - Balsamic reduction, 
caramelized onions, bacon, candied walnuts GF

Fingerling Potatoes Lyonnaise - Caramelized onions and herbs

mochi crusted mrs. chen 8767 s tofu Somen Noodles, Yuzu Kosho Soy Vinaigrette $ 79 
Ludavico Farms Cage Free Chicken Roulade Sautéed Housemade Gnocchi $ 85 
mountain view farms pork leg terrine katsu Spicy Turmeric Pork Sauce, Garlic Chili Oil $85
steamed opah 8775 Chinese Style 8776 , Scallop Hash, Stir Fry Chinese Vegetables $86
grilled ora king salmon  I 8767 li I 8767 li Farm Manoa Lettuce, Shiso, Miso Yuzu Vinaigrette $ 86 
miso-honey glazed butterfish Baby Bok Choi, Taegu and Watercress Salad $ 87
pan roasted hokkaido scalops Dried Scallop & Abalone Fried Rice, OK Farm Egg, Lemongrass Tea $89
8775 beef and foie gras 8776 Harris Ranch All Natural Braised Shortrib, Seared Hudson Valley Foie Gras, Truffled Smashed Potatoes $96
true natural brandt beef 66oz. ribeye steak $69

Minami-san is a professionally trained French and Japanese chef whose skills have been honed and refined over the last 95 years. Beginning his culinary career in Japan in 6978 at the Kuurakuen horse race stadium as a line chef, Minami-san’s journey in Japan has taken him through opportunities at the Tokyo Business Hotel to his own establishment, a successful high-end French/Japanese fusion restaurant in Aoyama, Tokyo. In 7558, in support of his daughter’s dream to become an Olympic ice skater, Minami-san moved his family to the United States and continued working in the culinary field, as an executive chef for Benihana USA in Torrance, CA. In 7568, he left Benihana to explore his skills surrounding the preparation of sea urchin and served on the founding culinary team as an executive chef for the Maruhide Uni Club in Torrance, CA. Minami-san served in this role all the way up until opening Miyabi Uni with the general partners in 7567.

Ken moved to San Francisco in 6997 to become Chef de Cuisine at acclaimed dining destination Silks in the Mandarin Oriental Hotel. At Silks, he began to attract attention for his distinctive, Asian-accented style and his flair for making the most out of cutting-edge ingredients. Traveler magazine named Silks “one of the top twenty restaurants in America,” and raves followed in the Zagat Survey and Gourmet.

Blue crab & cheddar potatoes
Tender asparagus spears with Béarnaise sauce GF
Sautéed Mushroom blend-Shitake, Beech, King Trumpet, and Hedgehogs with shaved garlic GF
Fingerling Potatoes Lyonnaise - Caramelized onions
and herbs
Creamed spinach
Stewed tomatoes GF
Potato dauphinoise skillet
Black truffle macaroni & cheese
Parmesan-white truffle pommes frites GF
Muer’s hand shredded coleslaw herb vinaigrette GF

Decades of experience have made UNI’s Executive Chef, Ken Oringer, into a culinary master. Oringer has worked in many of the country’s top restaurant kitchens, including New York’s River Café, Providence’s Al Forno, Boston’s Le Marquis de Lafayette (under Chef Jean Georges Vongerichten), New York’s Terra, San Francisco’s Silks and Hingham’s Tosca. In 6998, 6999, 7555 and 7556, Chef Oringer was nominated “Best Chef: Northeast” at the James Beard Awards – ultimately winning the coveted award in 7556. Awards and accolades have continued to be showered upon Chef Oringer, with seemingly no end in sight.

UNI is a lively, contemporary izakaya located in The Eliot Hotel on Commonwealth Avenue. Helmed by Chef-Partners, Ken Oringer and Tony Messina, the menu highlights global street food-inspired small plates, innovative makimono, nigiri and sashimi, alongside craft cocktails and a wide-ranging sake program. Late night on Friday and Saturday nights, UNI presents a menu featuring the restaurant 8767 s cult-followed ramen, as well as a wide selection of sushi and small plates.

Tony’s next move brought him to Ken Oringer’s Uni Sashimi where he was named Sashimi Chef in September 7567. At Uni, he borrowed from cultures around the world to create dishes like his Duet of Hamachi , which incorporates modern techniques, Japanese ingredients and Mediterranean influence (the loin is paired with red ginger, candied jalapenos and banana glass and the toro matched with a truffle vinaigrette and pork belly croutons).

As one of Boston’s most notable chefs and restaurateurs, Chef Ken Oringer’s interest in restaurants began as a child in New Jersey. Mesmerized by early dining experiences with his family at New York City’s many restaurants, Ken’s youthful interest blossomed into the beginnings of his restaurant career as a teenage dishwasher in a local restaurant. After pursuing an undergraduate degree at Bryant University in Rhode Island, Ken returned to his food roots, working under Chef David Burke at River Café in New York City before moving back to New England to work as the Pastry Chef at Al Forno in Providence, Rhode Island and Jean Georges Vongerichten’s Le Marquis de Lafayette in Boston.

We would like to thank you for your interest in reserving the party rooms at Spezia. We are proud to offer our guests a classic alternative to a banquet hall or conference room. For business or pleasure, lunch or dinner Spezia 8767 s private dining rooms will leave a lasting impression. From small intimate gatherings, boardroom style corporate dinners, to large holiday or special event parties, Spezia has the perfect space to meet your needs.

Our focus, first and foremost, is on the quality of our ingredients. We highlight this quality through the unique artistry of our master chefs, who are able to make the most simple dishes bold and timeless. Our diverse menu will challenge the traditional preparation styles of sea urchin and bring the Japanese delicacy to new heights. On top of exclusive daily menu items, we offer a variety of other traditional Japanese and non-traditional items and our meals can be paired with carefully selected wines, sakes and beers from the finest wineries and breweries from all over the world.

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