Towne Food & Drink Announces Players, Flavors

The flacks behind Towne Food & Drink, located on the ground floor of the Watermarke Tower downtown, today announce the New American restaurant's opening team and reveal food/drink specifics. The 7,000 square foot restaurant, designed by Mark Zeff (Delphine, Mercato di Vetro) and operated by Armen Shirvanian (Mi Piace in Pasadena), is slated to open by early July at the very latest with chefs Eric Hara (davidburke & donatella, The Oak Room at the Plaza Hotel, and Pier 9 - all NYC) and Ryan Morrison (director of culinary development for Scott Conant), pastry chef Tamara Davis (Aquavit - NYC, Boule, and Bottega Louie) and beverage director Jason Bran (the Roger Room).

This breakfast, lunch, and dinner spot has a wood-burning oven in the kitchen and all edibles, inclusive of condiments, will be made in-house. Some menu items sound like Pastrami Pork Belly Sliders with Sauerkraut, Swiss Cheese, and housemade 1000 Island; Cavatelli with Lobster and Oven Dried Tomatoes; Roasted Corn on the Cob with Chorizo Butter and Feta; and Beef Cheek Pot Roast with mini Popovers. On the sweeter side, Davis is playing with whimsical riffs on classic American desserts such as Peanut Butter Candy Bars and Ice Cream and Sorbet Push Pops. And not dissimilar, Bran's classic cocktail list utilizes "nostalgic childhood ingredients and flavors."
·All Towne Food & Drink Coverage [~ELA~]