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 youll 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 Ive 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. Heres what hes been sending out so far.
Grilled Portuguese sepia
piquillo peppers, kalamata olives, sherry shallots
roasted garlic broth, bacon, watercress, poached quail eggs
red curry aioli, peanuts, rice crisps
Hand cut tagliolini
butternut squash, pumpkin seeds, brown butter
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.