took over as executive chef at Araka
(131 Carondelet Plaza, 314-725-6667) last month. Now he has unveiled his new menu for the Clayton restaurant.
"The formula is the same: small plates, flatbreads, salads, soups and entrées," Caravelli explains. "I pretty much changed over 90% of the [specific] dishes."
Caravelli hopes to bring to Araka the experience and techniques that he learned working for such noted chefs as Hubert Keller
(where Caravelli was executive chef), Larry Forgione
of An American Place
and Gerard Craft
. The overall goal, Caravelli explains is, "taking Araka the next step: refining the cuisine."
Caravelli will also employ more local produce and meats as well as sustainable seafood.
Having just left a steakhouse, Caravelli says, "I'm excited to work with vegetables." He's introduced a four-course vegetarian tasting menu as well as a conventional five-course tasting menu.View the entire menu on Araka's website.
Related: Robin Wheeler's Chef Choice profile of Caravelli.