You might recall that last month, following Joey Campanaro’s departure, Kenmare hired Del Posto vet Gilbert Delgado. Well, Delgado’s been making some changes to the menu, and we’ve gotten our hands on his newly unveiled lineup. “I’m trying to bring as many seasonal things as I can,” the chef told Grub Street. Right now that means spring-y dishes like a fennel-and-potato soup and a Bibb-and-beets salad. Entree-wise, there are scallops in lemon-caper sauce and a rib eye in its own jus. And the menu isn’t the only thing getting a makeover: Owner Nur Khan is in the process of replacing a number of tables with booths and banquettes, for a cozier feel and “a little more of a bistro atmosphere,” he says. Plus: “It also becomes a little loungier upstairs for the tail end of the evening and for folks who prefer to dine a little later.” But don’t worry, we know what your main concern is: The spot’s meatball sliders (originally a carryover from Campanaro’s the Little Owl) haven’t gone anywhere. See the new menu below.
Kenmare Menu [PDF]