Restaurant and bar Gray & Dudley has now officially opened the doors for its first night of service, a few weeks before the 21c Museum Hotel welcomes its first guests. And as always, to help plan ahead, Eater has a look at the opening night menus (see below in full).
Executive chef Levon Wallace is back in familiar territory here, executing a menu offering what he describes as his own style of “unapologetic, honest cooking”:
We’re taking the time and care to cook them right, using finesse. It’s a balancing act, and we’re looking for that sweet spot in the middle. There is a thin line to walk when cooking these dishes because you don’t have a lot to hide behind. And people are busy, these are confusing times in a lot of ways, and we just want to pull it in a bit and make some awesome food.
The main menu is broken down into snacks and shareable plates, vegetable dishes, soups, salads and entrees. Dishes range from gulf catch ceviche, shrimp noodles and lumpia (a spring roll made with a thin crepe pastry skin) to a half chicken, GD burger and hearth roasted cauliflower.
The bar menu, served until midnight each night, is smaller, heavier on the snacks with a few salads, sandwiches and sweets, including baked-to-order chocolate chip cookies and a lemon budino.
The full bar offers wine, a small beer list with a number of local(ish) options, and classic and signature cocktails, including one made specifically for Wallace, the ‘Estilo Animales’ featuring El Jimador Reposado and Vida Mezcal.
Until breakfast and lunch service kicks in after the hotel’s opening, current hours are 5:30 to 10 p.m. Sunday through Thursday and 5:30 to 11 p.m. Friday and Saturday for the dining room, with the bar and lounge area keeping hours of 5 p.m. to 12 a.m. Sunday through Thursday and 5 p.m. to 1 a.m. Friday and Saturday.