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A carpet of thick grass borders the dining
room; bonsai plants, bamboo trees and climbing vines cast romantic
shadows on the walls.
“Grass is sexy and intimate… the perfect place
for a date. The music is not overpowering, the atmosphere is
exhilarating,” said marketing director, Richard Filippi.
The Grass logo, an ancient image of a snake
eating its tail, symbolizes change and cyclical unity. It is the
perfect metaphor for the seafood dominated menu Executive Chef
Michael Jacobs has designed. The innovative menu also offers some
meat dishes. The menu uses only the freshest ingredients and
captures Jacobs’ talent in fusing contemporary American and Asian
ingredients to create light yet satisfying dishes.
“We
use mirco-greens, heirloom tomatoes, “ugly” tomatoes, and hothouse
cucumbers. We serve very fresh, very clean, light food. We want the
food to speak for itself and not be masked by anything,” added
Filippi.
The
Menu
Grass
serves three different grilled fish [wild salmon, mahi mahi and
Yellow Jack] daily with a choice of five sauces: wasabi soy
vinaigrette, arugula-yuzu coulis, wild mushroom-aged sherry
vinaigrette, roasted corn truffle cream and miso cream. Grade 5 Kobe
beef, smoked beef rib eye and chicken are also available.
The
appetizer list offers a variety of mouth-watering options, including
Half Moon Duck, a wonderful mix of duck confit, imported Jarlsberg
cheese and whole wheat tortilla draped with a hoison/ponzu glaze. A
popular choice is the Crispy Chicken Thighs served with homemade
ancho chili, sambol and roasted garlic aioli. Cold starters include
a ceviche tasting, tomatoe gazapacho and lump crab salad with
roasted yellow Peruvian panca chili and avocado.
Fresh
salads include the Warm Goat Cheese Crumble made of hand-picked
hydroponic arugula and macerated grape tomatoes drizzled with a
soy-balsamic sauce. The Grilled Asparagus BLT consists of smoked
bacon, grilled hearts of romaine and heirloom tomatoe with a
lemon-garlic vinaigrette.
Side
dishes include spinach cous cous, garlicky haricot verts, parmesean
and truffle-tossed shoestring fries, blue cheese-infused Yukon gold
potatoe puree, sauteed spinach and grilled asparagus.
Dinner
is served from 6 pm to midnight Wednesday through Saturday. Patrons
enjoy soul and R&B spinning from the DJs booth while enjoying their
dinner and drinks. And don’t pass on the dessert menu. The offerings
are just as sexy as the venue and meant to be shared: chamomile and
French panna cotta, chocolate hazelnut beignets with chocolate
ginger sauce, sorbet trio on a meringue shell, apple and banana
spring rolls drizzled in caramel are just some of the offerings to
temp you. After midnight hookah service is made available to those
who have had dinner. Prices are moderate, ranging from $10 to $16
for appetizers; dinner from $23; salads from $12; desserts are $10.
During
the week, from 6 to 9 pm, Grass offers a happy hour with two-for-one
drinks; a complimentary hor doeuvers menu changes daily and
generally includes shrimp, goat cheese crumble, cheese and other
items.
The
venue can accommodate for business events, weddings, bar/bat
mitzvahs and catering events. This fall The King is Dead supper club
will open adjacent to Grass. Patrons will be able to enjoy a
meat-based menu and go back and forth from each venue.
Grass
Restaurant & Lounge, 28 NE 40th St., 305.573.3355
www.grasslounge.com
or www.kingisdead.com
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