It’s an homage to Jew’s background and upbringing - his mother is Norwegian and his father is Chinese - peppered with some of the culinary chops and techniques he’s honed throughout his career. Jew, 43, was previously the chef at downtown St.
Petersburg’s Stillwaters Tavern and BellaBrava, a contestant on Bravo’s Top Chef Seattle and spent time working in Europe and Washington, D.C. I hesitate to call his first solo venture a fusion concept because, unlike so many other globetrotting spots that borrow from a hodgepodge of cuisines, this one has a pretty strict roadmap. This isn’t the popular tactic where chefs paint with broad strokes, pulling an ingredient from several cuisines and a concept from another while trying to make the group harmonize.
While the constraints here mean that the Lingr menu won’t appeal to everyone, the flavors and ingredients emblematic of both cuisines pair remarkably well together. Star anise, cardamom, ginger, fennel, aquavit, dill, Sichuan peppercorns - there are repeat performances from these throughout the menu and, for the most part, they complement each other well. 400 6th St S St Petersburg, FL 33701 Lingr Website No Happy Hour currently but is in the works The Lure (727) 914-8000 661 Central Ave St Petersburg, FL 33701 The Lure Website Mon Fri 4pm 7pm: 4. The Hollander offers a variety of room types, including suites, and some with balconies overlooking the oasis-like swimming pool and sun deck. Not every dish includes examples of both cuisines. Petersburg The Hollander Hotel is a charming vintage property, updated with all the modern comforts in the heart of downtown St. In fact, a large portion of the menu does the opposite, focusing instead on one set of ingredients that have proved to play well together.Ī dish like the hamachi crudo ($16) features thick slices of the silky fish swimming in a tangy citrus and buttermilk sauce, flavored with Sichuan peppercorns, orange and dill oil. The pieces of fish are topped with thin wisps of crispy-fried lotus root chips and dusted in a bright crimson dried cranberry powder - a simple and beautiful start to a meal here. There’s no bread service, but a plate of local bakery Jamison B. Breadhouse Bakes’ pan seeded and round rye breads served with a whipped fish roe butter ($7) is a nice accompaniment to some of the following dishes. Definitely don’t skip the homemade Sami bread ($14), an impressive and creative starter that features the puffy round bread named for the indigenous group inhabiting portions of Norway, Finland, Sweden and parts of Russia. The bread is made with nigella seeds and burnt leeks and arrives topped with smoked lion’s mane mushrooms, hawthorn cream and brunost cheese, a Norwegian whey cheese that’s creamy and the color of light caramel. It’s garnished with chili oil and sea buckthorn, and each bite features layers of flavor and texture.
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