Photo: Melissa Hom
We’re told that Flex Mussels executive chef Michael Bicocchi is out, and has been replaced by Michael Sullivan, who spent a decade as executive sous-chef at the late Chanterelle. Sullivan assumed his post for both locations last week, and in about another week he’ll unveil his additions to the menu. Look for creative seafood riffs such as falafel with lobster and Sriracha tahini, or salt-cod hash with fried eggs, plus some new mussel preparations. There’s also a lineup of “housemade specialties,” including pastas and mozzarella — the better to leave interlopers in the dust, we suppose. Menu below.
Authentic Blue Point Oysters
Baccala Carpaccio
Crab Pot and Hammers
Diver Scallops with Summer Creamed Corn and Heirloom Tomato Confit
Falafel with Lobster and Sriracha Tahini
Lobster Tempura Roll
Long Island Steamers
Salt Cod Hash and Fried Eggs
Scallop Crudo with Vanilla Salt, Mint and Ginger
Sea Bass Crudo with Lemon Pesto
Sweet and Sour Calamari
Tuna Burger with Pickled Red Onions and Roasted Tomato Marmalade
HOUSE MADE SPECIALTIES
House Cured Gravlax
House Made Grilled Flat Breads
House Made Lobster and Shrimp Sausage
House Made Mozzarella
House Made Pasta
MUSSELS
Asian Fermented Black Beans with Manila Clams, Lobster and Sweet Soy Sauce
New England Clam Bake
Organic Peanuts and Tofu with Shrimp (Pad Thai)
Ramp Cream and Sea Scallops
Saki, Ginger and Bok Choy
Summer Creamed Corn and Heirloom Tomato Confit
White Anchovies and Fresh Cut Herbs (from the chef’s garden)
