Gavin Mills Leaves Broadway East

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Former Mas chef Gavin Mills has parted ways with Broadway East after giving the onetime vegetarian spot a meaty makeover (even installing a proper burger). Though we hear Mills initiated the split, managing partner Laurie Tomasino tells us the decision was mutual: Gavin is a great chef, but hes at a stage of his career where he wants to make a mark say, from a three-star review but he didnt have the experience or business savvy to know there was a serious disconnect between the food and the scene. Tomasino says the restaurant wanted Mills to change the menu more often We werent asking him to dumb down the food but to broaden his horizons and bring new, affordable ideas to the table in an effort to reach the neighborhood. She says shes currently looking for a great chef wholl appreciate the venues melding of art, music, and food (maybe Don Pasta?). Interested parties can reach her at info@broadwayeast.com. In the meantime, the kitchen is under the guidance of sous-chef Dominic Feragola, who (rumor has it) is filming an upcoming episode of Chopped (Mills is a past winner of the show). Hell be executing Millss spring menu, below.

Salads

Seasonal Lettuces - blood orange vinaigrette 8

Rocket Greens - shaved fennel, Pecorino tuille, sherry vinaigrette 9

Ruby Red Beets - goat cheese ice cream, pistachio, balsamic vinaigrette 10

Housemade Mozzarella - prosciutto, cerignola olives, grilled crostini 12

Warm Long Island Duck - Hen Egg, Maytag Blue Cheese, Brioche Crouton 11


Appetizers

Prince Edward Island Mussels - Coconut lemongrass curry, kaffir lime leaf 11

Cornmeal Crusted Squid - gremolata, preserved lemon aioli 9

Oven Baked Pizzette of the Day 10

Maryland Crab Cakes - avocado mango salad 13

Yellowfin Tuna Sashimi - soy ginger vinaigrette, micro wasabi 14


Burgers

Veggie Cheddar, avocado, chipotle mayo, hand cut fries 13

Grassfed Organic Beef - Grafton Cheddar, roasted tomato, hand cut fries 14

Vegan - Monterey Jack, spicy radish, onion rings 13


Fresh Pastas

Spinach Ravioli - ricotta, spring peas, brown butter 10/18

Coq au Vin Ravioli - wild mushrooms, carrots 10/19

Lemon & Ricotta Gnocchi - shrimp, asparagus, Parmigiano 11/20

Wild Mushroom Tagliatelle - garlic cream, crispy sage 10/18


Entres

Beer Battered Chatham Cod - hand cut fries, tartar sauce 18

Steamed Corvina Filet - artichokes, Preserved lemon, Whipped potatoes 22

Seared Yellowfin Tuna - tabouleh salad, sauted rapini, Harissa 24

Farro - spring vegetables, arugula pesto 17 18

Organic Saffron Tofu - ratatouille, Tempura Asparagus 17

Herondale Farm Roasted Chicken - sauted spinach, garlic Mashed Potatoes 19

Berkshire Pork Belly - truffled white beans, glazed Heirloom carrots 20

Rattlesnake Farm Hanger Steak - Shaker Blue cheese, onion Rings 21