The Bedford is revamping its menu for the first time since opening in 2010! Along with the appointment of executive chef Jason Michael Giordano, formerly executive chef of Hotel Griffou, chef de cuisine at Mia Dona, and sous chef at Spice Market. Chef Giordano will start releasing new items on the menu, which will focus on contemporary American tavern cuisine.
Samplings from the new menu include bay scallops ceviche, pan roasted duck, and more. The restaurant will also incorporate green market ingredients in their dishes from purveyors such as Acme Smoked Fish Corporation, Meat Hook, and Mast Brothers Chocolate. Come March, the restaurant will also be serving up lunch and unveiling a new pub snack menu at the Back Bar at the Bedford. Don't miss the opportunity to be the first of your friends to check out the new menu!