The new layout and offerings first opened to the public
in late January: a lush courtyard leading to the Grove,
which includes Louis XIV style benches and a backbar
from Wales made in 1880. Ascending the staircase, guests
will happen upon the new 40-seat dining room that
respects the history of the building, with Art Deco details
throughout and unique accessories displayed. Detrich
says the new layout —tavern below and the dining room
upstairs—is a multi-story indoor-outdoor space with
something for everyone.
The British-meets-Cajun restaurant is helmed by chef de
cuisine Philip Whitmarsh and features a rotating menu
of "refined tavern food," Detrich says. Starters include
Bone Marrow Crème (with caviar and madeleines) and a
classic Burrata. Vegetarians will be pleased with many
plant-centric dishes including Charred Bibb with lovage,
cucumber, and jalapeno, and Salt Baked Celeriac with
parmesan, chives, and crunchies. Cocktails are served
tableside with a roaming cart showcasing select spirits. If
wine is more your style, Detrich's program focuses on low
intervention technique during production.
If you're visiting the Grove for a quality beverage, you're in
luck! Both Detrich and Hannah are acclaimed bartenders
—Detrich was formerly a managing partner and bartender
at Cane & Table and Cure, while Hannah led the Arnaud's
French 75 bar to a James Beard Award during his 14-
year residency. Hannah mans the bar with signatures like
the French 75 and Jewel Sazerac made with bonded rye,
Matifoc Rancio Sec, and Herbsaint. Sophisticated snacks
like Croquettes and Scotch Egg are available, as well as a
full charcuterie program.
The Grove also offers the Brandy Crusta, a 19th century
cocktail created by Santini at the original bar. The
beverage was one of the first to include fresh citrus and
was resurrected by Hannah in the mid-2000s. Today, it
sits prominently on their cocktail menu. Full circle, right?
58 ADORE • MARCH 2020