Trace’s new spring menu from its new chef de cuisine, Lawrence Kocurek. With foraged produce and edible flowers from forager Valerie Broussard and house-made honey from the rooftop apiary, the W Hotel’s restaurant has a lot going on.This weekend we checked out
We couldn’t get enough of the venison sausage, made using Kocurek’s grandfather’s recipe. Heavy yet addictive entrees like the goat ribeye with swiss chard and a delightfully salty goat jus had us begging for more. And of course pastry chef Janina O’Leary’s desserts like the lemon budino and banana pudding with salted peanut ice cream had us on a sugar high.
But it was the palate-cleansing crudo small plate that stood out most. Served sashimi-style with slices of lemon in between each piece of fish belly and adorned with jalapeño on top, the fresh dish hardly needed the miso dipping sauce it came with (though it was delicious all the same). With the hot weather upon us, the crudo lightened up the night while still satisfying.