Two months ago, Wolfgang Puck's Postrio sitting on people-watching St. Mark's Square in the Grand Canal Shoppes picked up a new chef, Mark Andelbradt. Now he's ready to leave his mark on the menu, dropping the bar and grill from the name after 15 years and adding "American cuisine with global influences" on the menu.
Some of Andelbradt's touches include hand cut steak tartare with a truffled beet vinaigrette, peppercress, quail egg and crostini; English pea agnolotti with morels, crème fraiche and parmigiano reggiano; saffron risotto with Maine lobster, fava beans, hedgehog mushrooms and a parmesan emulsion; wild Alaskan halibutwith carrot-ginger puree, fava beans, pickled shimeji mushroom with spring onion; roasted Hawaiian walu "cioppino" with clams, mussels, shrimp, calamari, grilled bread and saffron; pan-seared rainbow trout with romesco sauce, beluga lentils, cauliflower, crispy caper and bacon bits; and a grilled New York Steak with roasted shallots, asparagus and Argentinean chimichurri.
Bonus: Postrio also has brunch every Saturday and Sunday.
· Mark Andelbradt Now Heads Up the Kitchen at Postrio [~ELV~]
· All Coverage of Postrio [~ELV~]