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New on the Menu

New on the Menu: A steak-tartare sandwich, duck and dumplings and feta cheesecake

Plus a dish raising money for Ukrainians in need and a cocktail with leopard spots

This week we have two very different sandwiches to look at: A luxurious one made with steak tartare topped with caviar at Pebble Bar in Midtown Manhattan, and a gigantic one with pastrami and corned beef at Schlesinger’s near Philadelphia’s Rittenhouse Square. The latter, named for The Zelenskyy, is a huge affair raising funds for Ukrainians in need at $39 a pop. The former is priced at just $3 more and is presumably on the menu because it has been a very long two years in New York, people want to treat themselves and chefs want to indulge them with the best ingredients they can find.

At Moréa, a Mediterranean restaurant in Fort Lauderdale, Fla., cheesecake is given a pronounced Greek flavor by blending cream cheese with barrel-aged feta, and in Denver at Fire Restaurant & Lounge, chicken & dumplings get an upgrade by using duck confit and ricotta dumplings instead.

And back in New York, at a new Rome-inspired discotheque called Ciao Ciao, a strawberry mezcal Negroni shows up in leopard spots.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

Correction: April 25, 2022
The description of the steak tartare sandwich has been edited for clarity.
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