Whether it's through specials or an entire menu revamp, it's important to update the menu for regulars and those looking to try something different -- even Applebee's rolls out new specials every so often. Just sayin'.
Applebee's -- and other chains -- aside, with a new chef comes even bigger changes.
Eric Baker, acclaimed Delray Beach farm-to-table spot Max's Harvest's new executive chef, recently started adding some new French-fied dishes to the menu.
After joining the restaurant this past fall, Baker has been slowly changing up the menu while keeping the farm-to-table style, as well as the fan-favorites.
Baker went to culinary school in Paris at L'Ecole Ritz Escoffier. So, he is bringing some of that French sensibility to the concept.
"Stylistically, I brought a different style of cuisine to restaurant," says Baker. "I'm using many of the same purveyors, but some of the preparations are different now."
New items representative of Baker's style are the Florida buratta and caviar, burrata cheese, sustainable caviar, grilled sourdough, pickled kumquat, Nancy's arugula, and tangelo; a warm kale "Caesar" with Nancy's kale, toasted quinoa, grana padano, and crisp white anchovy; high on the hog pork duo with roasted loin and 24 hour shoulder, black bean chorizo, succotash, roasted sweet plantain and charred scallion vinaigrette; and an version of the mainstay Murray's brick chicken, which is now prepared "coq au vin" with al ceppo pasta, button mushrooms, pearl onions, bacon lardons, and a red wine jus.
"We are staying true to the farm to fork concept, while updating our menu," says Baker. "Our biggest challenge and greatest pleasure each day is seeing what the farmers bring us and developing menu items around what is beautiful and available."
Max's Harvest is located at 169 NE Second Ave. in Delray Beach. Call 561-381-9970, or visit maxsharvest.com.
Follow Sara Ventiera on Twitter, @saraventiera.
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