Jean Pierre Bosc: New Chef at Kendall’s Brasserie
Chef Jean Pierre Bosc took over the toque at Kendall’s Brasserie. Chef Bosc has worked at many fine restaurants including Mimosa and most recently, Cafe des Artistes. I loved Cafe des Artistes and am happy to get the chef’s food again at Kendall’s. The venerable restaurant at the Music Center is already enjoying new menu items. I checked it out almost two weeks ago. We started with the recommended seafood display which is offered in two sizes; Plateau Prestige and Plateau Royale. You may also order the raw bar items a la carte.
I would say the smaller size of the seafood tower could easily feed four people. The gay boyfriend and I struggled (no, not really) to finish it. I took down the lobster while he busied himself with the oysters and ceviche.
The ceviche changes daily. The oysters are from both coasts and there are also little neck clams and New Zealand green mussels.
The chef sent out this seafood soup for us. I found it savory and loved the crostini on top.
Actually, Kendall’s has awesome bread so it’s wonderful to sop up the soup with this.
The gay boyfriend had ordered the French Onion soup (soupe a l’oigon gratinee) before we had the other seafood soup but with the changing weather, who could say no to two soups?
I went with the Brasserie chopped salad which had the best crispy bacon.
One of the new dishes is Chef Bosc’s new slowly baked monkfish with a saffron potato vierge (sauce) and served with rappini.
After all that seafood, I had to have my pork. I went straight for the Kurobuta pork chop. The magnificent chop was served with braised cabbage, torn pasta and a whole grain mustard sauce. It was the perfect warming savory Fall/ Winter dish. I had some leftovers the next day and the sauce just got even better.
We had to run to a show upstairs at the Music Center so we didn’t have time for dessert but I heard the new Floating Island dessert was the thing to get.
Now that Chef Bosc is in the kitchen, I’ll definitely consider visiting Kendall’s more for a pre or post show meal.