Support Local Journalism. Join Riverfront Times Press Club.

Wednesday, March 28, 2012

Modesto's New Chef Selects Spring Menu

Posted By on Wed, Mar 28, 2012 at 4:50 PM

  • Sarah Rusnak
  • RFT archive

On March 1, Gut Check reported that chef Grace Dinsmoor had left Modesto Tapas Bar and Restaurant (5257 Shaw Avenue; 314-772-82720) over creative differences, and Michael Warhover, former executive chef of Bailey's Range (920 Olive Street; 314-241-8121), had landed at Modesto as its new executive chef.

Today, Modesto announced its first menu under Warhover's stewardship, a spring selection of Spanish dishes it describes as, "...a combination of old favorites and innovative cuisine...Warhover used traditional Spanish ingredients to create several new dishes with invigorating flavors that complement and energize the current menu."

The new menu includes: Coca de Higo y Queso de Cabra, flatbread with figs, goat cheese and bacon; Vegetales con Huevo, roasted vegetables with soft baked egg; Tocino con Slasa de Cereza, crispy pork belly with cherry sauce; Empanadillas de Picadillo, pork, olive and raisin pastries; Calamares Rellenos, stuffed calamari with chorizo, dates and almonds.

Tags: ,

Support Local Journalism.
Join the Riverfront Times Press Club

Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.

Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.

Join the Riverfront Times Club for as little as $5 a month.

Read the Digital Print Issue

July 28, 2021

View more issues


Never miss a beat

Sign Up Now

Subscribe now to get the latest news delivered right to your inbox.

Best Things to Do In St. Louis

© 2021 Riverfront Times

Website powered by Foundation