Daily Specials at The Standard Grill

Image courtesy of Elizabeth Lipman, The New York Times

Since day one, Chef Dan Silverman has had our guests at The Standard Grill vying for more with his menus spanning from breakfast through dinner and all the way into late night.  Even the NY Post set their eyes on our Million Dollar Chicken again just this past week.  

So, it was inevitable that Chef would once again up the ante, but this time he has brought them to you in the form of Daily Specials founded in centuries old traditions such as salt baking, air drying and rustic sauces.  We know you creatures of habit love your consistency, and now, you can dive into your favorite dish on any specific day of the week.  

I present you with The Daily Specials….

MONDAYS - DUCK MEATBALLS ARRABIATA: Classic Tuscan meatballs made with duck tenderloins, laced with foie gras and topped with Harissa, a classic middle eastern chili paste.

TUESDAYS - WHOLE ROAST LONG ISLAND DUCK FOR TWO:  This whole duck is hung dried overnight using the Peking technique of inflating and separating the skin from the body which allows it to cook to a crackling crisp.  Succulent and delicious!

WEDNESDAYS - WHOLE ROAST MARKET FISH: Le poisson du jour is baked in a salt crust contain its natural moisture and ensuring that the fish’s full flavor is captured.

THURSDAYS - SUCKLING PIG CONFIT: This classic is given Chef Dan’s special twist by brining the whole pig over night and cooking it in very slowly in duck fat under tender.  The bones are then removed, and the skin is crisped in a pan.  You haven’t tasted anything yet!

FRIDAYS - THE STANDARD BOUILLABAISSE: This traditional Provencal fish stew is served with an aioli that is flavored from Merguez fat.

SATURDAYS - SALT BAKED LEG OF LAMB: Just as described, this leg of lamb is baked in a salt crust to contain all of its natural moisture and served with a Provencal Mustard of roasted garlic and anchovy purée.

SUNDAYS - SHORT RIB POT AU FEU WITH MARROW & SPRING VEGETABLES: Poached slowly in an aromatic broth until extremely tender, the ribs are then coated with a marrow crusted and heated in an oven until the inside is hot throughout and the marrow is crispy.  

I didn’t mean to torture you this way.  You’re probably sitting there licking your screen in hopes of catching just a taste of the specials, but you don’t have to do that…just call for a reservation.

The Standard Grill, 848 Washington Street, 212-645-4100