The New Dishes at Bar Pilar
Chef Bittner smokes this salmon, served with toast points and a traditional garnish with capers and onions, in-house. Photograph by Dakota Fine
New among the starters are these snails, cooked in the Catalan style with North Carolina ham, red wine tomato glace, and a crunchy layer of herbed bread crumbs. Photograph by Dakota Fine
New among the entrées, meanwhile, is this pan-seared veal tenderloin with Serrano ham, spinach, and mushrooms, and saltimbocca sauce. Photograph by Dakota Fine
Dishwashers carefully skin each grape for this dish of roasted pheasant with creamy sherry sauce, buttery-crunchy wild rice, and green beans. Photograph by Dakota Fine
The new upstairs dining room leads back to a small bar (not visible) with its own cocktail menu. Bill Smith of StudioSmith designed the space. Photograph by Dakota Fine
A winding stairway leads down to the original bar below. Photograph by Dakota Fine
An Early Look at La Forchetta
An Early Look at Society Fair
