Megan Hill, formerly the director of the shuttered 1751 Sea and Bar, has shaped the drinks menu, which includes wine, beer, and several gin-based cocktails, like the Casino Royal, made with vodka, and Lillet Blan, and the High Roller, a blend of gin, herbal liqueur, raspberry shrub, lemon, and egg white. Though weekend brunch likely won’t launch until the fall, Fasthoff says the restaurant already offers plenty of reasons to imbibe. Chef Ben McPherson, owner of wholesale pasta company BOH Pasta, has developed a menu of sharable dishes inspired by Texas cuisine, including pollo asado skewers, crawfish beignets, and tenderloin tips plus larger entrees, like Big Casino’s summer corn and crab ravioli and a Room Service smash burger. Owner Brian Fasthoff, who also owned Batanga, says some of the tapas theme remains at the new restaurant. Jim Veal Crawfish beignets are a perfect snack to share. Big Casino Kitchen & Bar serves dishes inspired by Texas, including a crab and corn ravioli.
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