Photo credit Jay Cavallaro
If you haven’t had a chance to stop in and say hello, Allium has a new chef and a new menu. Daniel Hardy, formerly Mezze Restaurant Group’s catering chef, is heading up the kitchen in Great Barrington and making delicious changes.
Dan has been in the Allium kitchen since November so the Berkshire Eagle’s Berkshire After Dark team thought it appropriate to check in and see what’s changed.
“Alium has placed its feet more and more firmly in the world of local food producers; this is further institutionalized with a menu section devoted entirely to seasonal vegetables… Most notably, the entrees now feature more “ways in” for a table of diners with mixed budgets… Hardy has introduced new entrée items that look very appealing, gastronomically as well as economically.” — Jeremy Goodwin, The Berkshire Eagle
Click here to read Jeremy Goodwin’s full article.
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Pictured below from left to right (top to bottom): Korean-style Tacos with Pork Bulgogi, Cabbage Slaw, Sriracha + Garlic Cilantro Aioli; Caramel-braised Pork Belly with Crispy Ginger Rice Cake, 60-minute Egg + Pickled Romanesco; Vietnamese-style Banh Mi Sandwich with Chicken, Vegetables, Cilantro, Mayo + Farmer Rich’s Housemade Potato Chips; Pumpkin Agnolotti wth Brown Butter, Sage + Roasted Squash; Steamed Pork Buns with Bok Choy Kimchi; Wood Oven-roasted Stuffed Chicken with Apples, Sausage, Celeriac Puree, Turnips + Parsnips.
Photo credits Jay Cavallaro