When we last checked in on Whist chef Tony DiSalvo, he was preparing an Oktoberfest feast that included his own beers and a spectacular spaetzle, part of a weekly series that found him obsessing on genre-specific international menus. Now Whist informs us that DiSalvo has completely remade the entire dining menu, focusing on Mediterranean dishes and casual European comforts with a Southern Californian farm base for a selection of small plates, meat and seafood-centered entrees, and pasta dishes. We’ve seen a lot of incarnations of the Viceroy’s restaurant, but it sounded promising when DiSalvo told Squid Ink he was redirecting the restaurant’s “stuffy” vibe to make it more spirited. To this end, he’s preparing a family recipe for meatballs, patatas bravas, chicken wings, sambuca-steamed chorizo mussels, weekly market-influenced specials, and a North African-spiced lamb shank. Unfortunately, the spaetzle hasn’t found a permanent place, but Brooke Mosely has given a similar re-haul to the dessert spread that includes a triple chocolate bread pudding. Check out Whist’s full new dinner and dessert menu below.
Nibbles
SPICY OLIVES 8
Tunisian olives and marcona almonds
ARANCINI 9
crispy saffron risotto/marinara
PATATAS BRAVAS 8
herbs/aioli
CRISPY PECORINO 9
mortadella/tomato/basil
MEATBALLS 11
shaved parm/olive oil
CHICKEN WINGS 12
romesco sauce/grilled scallions
Small Plates
CHEESE & CHARCUTERIE BOARD 17
grilled bread/spicy olives/condiments
GARLIC SHRIMP 15
chilies/olive oil/lemon/parsley
STEAMED MUSSELS 14
chorizo/tomato/sambuca/scallion
FLATBREAD 16
potato/caramelized onions/goat cheese/thyme
MUSHROOM ESCABECHE 12
serrano ham/herbs/crostini
MEZZE PLATTER 14
hummus/tzatziki/baba ganouj/stuffed grape leaves/olives/pita
Salads
ARUGULA SALAD 13
salami gentile/walnuts /honey-thyme vinaigrette
BEET SALAD 16
hazelnuts / baby lettuce / truffle panna cotta
DUCK CONFIT SALAD 16
spicy greens / persimmon /pistachio-sherry vinaigrette
Pasta
GARGANELLI 17
bolognese ragu / pecorino / burgundy truffles
TAGLIATELLE 15
guanciale / black pepper
caramelized onion / egg
BELLWETHER RICOTTA GNOCCHI 16
parmesan broth / mint / english peas
prosciutto/chilies
SWEET CORN RAVIOLI 18
lobster / pancetta / tomato / basil
From the Market
WILD MUSHROOM SOUP 12
hazelnut and rooftop garden gremolata
pecorino meringue
SEARED DIVER SCALLOPS 15
cauliflower / capers / currants / pine nuts
BLACK MISSION FIGS AND BURRATA 16
prosciutto americano / basil / olive oil croutons
From the Sea
WILD KING SALMON 35
artichokes / radicchio / bacon
JOHN DORY 34
nicoise flavors / sauce vin jaune
ROASTED BLACK SEA BASS 32
sugar snap peas / kaffir lime / mizuna
lobster-coconut broth
From the Land
JIDORI CHICKEN 25
parmesan crust / poached egg
black truffles / hazelnuts/ chanterelles
pancetta vinaigrette
GLAZED COLORADO LAMB SHANK 31
tunisian spice / farroto / eggplant
parsley / harissa
GRILLED BEEF TENDERLOIN 39
rhubarb mustard / crispy soba
english pea-coriander vinaigrette
ROASTED VEAL TENDERLOIN 32
prosciutto / porcini / asian pear
tarragon / celery root
