Nolita House, the second-floor hideaway that’s perhaps best known for its brick-oven macaroni and cheese, has a new chef in Darryl Burnette, a Virginian and CIA grad who has worked under Jean-Georges Vongerichten and Charlie Palmer. He describes his style in a press release: “I believe in taking dishes that I’ve grown up with, throwing in a little French countryside cooking, Italian, or maybe some Thai street food flavors.”
Though items such as the mac-’n’-cheese spring rolls and the brick-oven pizza will remain, new menu items include crab corn dogs; grilled merguez sausage over sautéed mushrooms and arugula, served with truffled toast; grilled arctic char carbonara served over fresh pasta, fava beans, prosciutto, caviar, and a fried poached egg; and spice-rubbed filet mignon with sweet-corn pudding and a chocolate-port reduction. The occasional “Cheezapalooza” event is still in full effect.
