chef shuffle

What to Eat at Bussaco Now That Katy Sparks Is Executive Chef

What to Eat at Bussaco Now That Katy Sparks Is Executive Chef

Photo: Patrick McMullan

Despite being a Food & Wine Best New Chef in 1998, Katy Sparks hasn’t been attached to a restaurant since opening Quilty’s (after that she became culinary director for Balducci’s, went into catering and restaurant consulting, and penned a cookbook), but Bussaco has announced that the Park Slope resident has joined current owner Scott Carney as a partner in the New Brooklyn Cuisine restaurant. Head chef Kevin Adey, who took over for Matthew Schaefer when he left the restaurant, will stay on as chef de cuisine, but the new menu (plus a debut bar menu), which you can see below, belongs to executive chef Sparks.

APPETIZERS

OYSTER STEW WITH SAFFRON AND LEEKS, ANISE BREAD CRUMBS 12

AIR CURED BEEF WITH MOZZARELLA DI BUFALA, A LEMON-MARJORAM DRESSING 9

ROASTED HEN OF THE WOOD MUSHROOM, PECORINO, HAZELNUTS, HERB SALAD 9

GRILLED SARDINES, VINE LEAVES PRESERVED LEMON, AND GREEN OLIVE RELISH 11

TODAY’S OYSTERS, APPLE CIDER MIGNONETTE 3EA

SOUPS AND SALADS
FRENCH LENTIL SOUP WITH CRÈME FRAÎCHE AND FRIED PARSNIPS 8
BUSSACO CAESAR SALAD, DANDELION GREENS, ENDIVE, ROMAINE AND RAW PUMPKIN SEEDS 10

FRISEE, ASIAN PEAR, CURED HAM AND GARROXTA CHEESE, AGED SHERRY-WALNUT VINAIGRETTE 12

30 SECOND SQUID SALAD WITH CHORIZO, CHICKPEAS, ROASTED GARLIC AND CELERY LEAVES 10

PASTA AND GRAINS
RICOTTA GNOCCHI, PANCETTA, CHANTERELLES, SHAVED RAW SUNCHOKES 15

BOWL OF ORGANIC POLENTA, MASCARPONE AND ROSEMARY 8

BISON AND WILD MUSHROOM BOLOGNESE, FARRO STROZZAPRETI, MARJORAM GREMOLATA 17

SPAGHETTI AGLIO E OLIO, FENNEL, MELTED ANCHOVIES, OLIVES AND HOT PEPPER 14

MAIN COURSE
MARKET FISH ROASTED ON SEA SALT, CITRUS DRESSING, CUMIN CARROT S PRICED ACCORDING TO MARKET

ARCTIC CHAR, CARAMELIZED FENNEL PUREE, OVEN-CURED TOMATOES, POMEGRANATE MOLASSES 24

LAMB BURGER, MARINATED FETA, MELTED RED ONIONS, AVOCADO, PIMENTON MAYO, PATATAS BRAVAS 13

(GRASSFED BEEF BURGER AVAILABLE) 14

BRAISED NIMAN RANCH PORK SHOULDER, SOFT POLENTA, GRILLED RADICCHIO, PRESERVED LEMON 22

ROAST ORGANIC CHICKEN, FIGS HONEY AND CIDER VINEGAR, ALMOND PICADA 21

NEW YORK STRIP STEAK POTATO-CABRALES GRATIN, CREAMED SPINACH WITH SHERRIED CURRANTS 28

SIDES
ROASTED BRUSSELS SPROUTS, WITH BACON, POMEGRANATE AND SHALLOTS 6

CREAMED SPINACH AND SHERRIED CURRANTS

PATATAS BRAVAS WITH AIOLI 5

CUMIN ROASTED CARROTS 5

JOY OF PAIRING PRIX FIXE
3-COURSE PRIX FIXE 26
WITH WINE PAIRINGS ADD 16

Bar Menu

SNACKS
Deviled organic eggs with various toppings: 3.5/egg
-crème fraîche and trout roe
-cider glazed slab bacon and pickled red onion
-smoked paprika and fried shallots
Shrimp and chorizo picks with preserved lemon 7
Crimini mushrooms on the plancha with red chili, cabrales and basil 6
Patatas bravas with aioli 5
Almond-fried squid with salsa verde 7
Roasted Olives 4
Patatas bravas with aioli 5

BIGGER PLATES
Bussaco Caesar Salad 8
Lamb burger 13
Grass-fed beef burger 14
Bison and wild mushroom Bolognese on farro pasta 15
Spaghetti Aglio e Olio 12
Bar Steak with petite green salad and patatas bravas with aioli 22
Fish of the day p/a

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