David Santos Is the New Chef at Hotel Griffou

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Photo: Adriane Wilson

A couple of months after his departure from Five & Diamond, David Santos has now landed at Hotel Griffou. A little over a year in, the West Village spot recently expanded its bar area, and you’ll now be able to nibble on venison tartare there. Santos is revamping the throwback dinner offerings (never really the draw of the place) with his Portuguese roots in mind. “My menus always reflect my life,” he tells us. “Where I’ve been, where I want to go, and who I am.” Santos says he plans to introduce wine dinners, “special ingredient dinners,” and tasting menus shortly. Here’s what he’s been sending out so far.

Grilled Portuguese sepia
piquillo peppers, kalamata olives, sherry shallots

Burgundy escargot
roasted garlic broth, bacon, watercress, poached quail eggs

Venison tartare
red curry aioli, peanuts, rice crisps

Hand cut tagliolini
butternut squash, pumpkin seeds, brown butter

Entrees
Nova Scotia lobster
baby sweet potatoes, Brussels sprouts, bacon maple reduction

Iowa farms pork chop
cornbread pain perdu. roasted root vegetables, apple jalapeno puree

East coast Halibut
Gigante bean puree, braised escarole, balsamic glaze

Spice crusted tuna
organic hen egg, fall pole beans, mojo vinaigrette.