Cub Room Hires New Chef, David Burke Protégé Richard Calton

The Cub Room tells us that it has hired Richard Calton to replace its former chef, the relatively young Bradley Anderson. David Burke fans will welcome this move — the chef grew up with Burke in Hazlet, New Jersey (they met at Little League), and has been bumping around his kitchens for no less than 23 years. You can see Burke’s influences in a rack of lamb that’s served with a mini-shepherd’s pie. Expect winter specials like lamb shank and osso buco. Calton has only been in the kitchen for about two weeks, but he has already unveiled a new menu that includes additions such as a lobster risotto and a pan-seared salmon. The dining room, not just the kitchen, has also been freshened up — the old wall decorations, for instance, have been replaced with black-and-white photos of the Cub Room in its former glory. Will the menu restore that glory? Probably not, but that’s not really the idea. “I’m going for homey food — flavor,” Calton tells us. And that works for us! The menu, of course, is after the jump.

Roasted Butternut Squash (Maple and rosemary) - $8
Classic Lobster Bisque - $9
Traditional Smoked Salmon (Capers, onions, chopped eggs and toast points) - $10
Oyster’s on the Half Shells (Served with marinated Brunoise Vegetable) - $10
Fried Calamari - $10
Crab Cakes (With a side of saffron garlic aioli) - $12
Arugula Salad (Grated cheese, bacon, tomatoes, toasted walnuts and house vinaigrette) - $10
Classic Caesar Salad (Garlic Parmesan croutons) - $8
Mixed Greens (Tomato, cucumber, endives, fresh herbs and carrots) - $8
Pumpkin Ravioli (Butternut squash, toasted pecans and sage) - $9

Braised Half Chicken (Cranberry, apple & sausage stuffing and served with haricot verts, natural jus) - $17
Rack of Lamb (Mini Sheppard’s pie, mustard greens and red wine Pommery sauce) - $25
Ribeye Steak (20 oz steak on the bone served with homemade frittes and garlic butter) - $30
Pan Roasted Filet Mignon (Smoked bacon, pomme gratin, sautéed spinach and baby carrots) - $30
Pan Seared Salmon (Baby bok choy, shrimp dumplings and sesame ginger sauce) - $23
Pan Roasted Wild Stripped Bass (Cauliflower purée, green beans, carrots, potatoes and leek croquettes) - $26
Pot Roast (Whipped potatoes and root vegetables) - $19
Lobster Risotto (Spinach and tomatoes) - $25
Pan Seared LI Duck Breast (Pumpkin cashew pudding, roasted apple chutney, rosemary brandy sauce) - $22

Read more posts by Daniel Maurer

Filed Under: Bradley Anderson, Chef Shuffle, cub room, david burke, richard calton, soho

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