Owner Executive Chef Chris Feldmeier at Bar Moruno in Silver Lake has recently introduced a Saturday Brunch and a Sunday Roast menu. We get the tempting specifics directly from Chef Chris.
“The Sunday Roast is a set menu of a main protein and two sides (sometimes three) for $75 that very generously feeds two and can definitely satisfy two adults and a child. Sunday May 14th is Rotisserie Pastrami Short Rib with Rye Flatbread, Sauerkraut, Pickles and Macaroni Salad.”
Chef Chris’ Saturday Brunch menu (available from 11:00 a.m. to 2:30 p.m.) is inspired by menu items from Bar Moruno’s signature woodfired oven. Consider a wood-oven baked Hoe Cake which is presented in its own little cast iron skillet and Shakshouka made with organic eggs, roasted tomato, onion and piquillo peppers.
Included on the new Brunch menu are colorful libations. How about Chef Chris’ Bull Shot with vodka, sherry and beef bone broth? Also there is a “Nitro Negroni which fulfills one of the eight cups of coffee a serious caffeine person might have on a typical Saturday.”
Tony is based in the classic cocktail capital of America, b. When it comes to being the ultimate master bartender (and part magician) Tony is the recognized go-to guy on the national scene. When Food Network’s “Iron Chef America” needs a star mixologist they use Tony in the episode!
When Steve Wynn built his enduring masterpiece, the Bellagio, the ultimate destination resort of modern Las Vegas, Tony created the ambitious, trend-setting bar program for the entire project and trained the staff.
Tony is talking about summer cocktails. He takes us through the creation of a special daiquiri made with fresh bing cherry infused rum as the base.
His favorite spirit is Campari (the Italian aperitif) and his favorite cocktail is the Negroni.
Just out is Tony’s signature line of custom specialized bar tools.