|Photo by Freeimages.com/Danas FFF|
Andaz Wall Street has announced its latest culinary offerings for summer, including the debut of Bull & Beer Garden in its outdoor plaza, new seasonal menus at its restaurant, Dina Rata, and a special “Bark Hour” for dogs.
Bull & Beer Garden will take place on the hotel’s outdoor plaza every Tuesday - Friday through late September. Guests can enjoy a wide range of beers on tap, including Montauk Session IPA, Blue Point Summer Ale, Schofferhofer Grapefruit and Erdinger Hefeweizen. Sigmund’s Pretzels and Copenhagen Street Dogs from Revolving Dansk will also be on offer. Bull & Beer Garden will also have outdoor games such as giant Jenga and corn hole. The menu will also include selections from Dina Rata’s new menu.
Additionally, Bull & Beer Garden will host a “Bark Hour” every Wednesday for dog owners, where they can receive dog treats for their pets and reduced pricing of beers and pretzels at $5 and $4.
Dina Rata’s is also introducing a new summer menu with seasonally-inspired food and drinks. Chef Chris Cummer worked closely with regional farms to create the new lunch and dinner dishes using summer produce, organic meats and vegetables. New options include starters like "Burrata Salad" with Aiello burrata, young kale, in-house pickled green strawberries, English peas, toasted pecans, spring radish; and honey vnaigrette and prosciutto flatbread with Mike’s Hot Honey, baby arugula and herb cream cheese. For entrées, there is the "Omnivore Burger", which has grass fed beef blended with Maitake, Oyster and Cremini mushrooms and topped with Swiss cheese; "Get your Freekeh", a vegan dish with asparagus, Heirloom carrot, English peas, baby kale, pecans, and 25 Year balsamic vinegar; and "Veal Cheek Ragu" with spaccatelli pasta and Aiello burrata cheese.
Dina Rata has also introduced a new cocktail menu inspired by the local experience of summer in the city. Selections include "The Jitney", a rum-based cocktail with Caliche, pineapple juice, grapefruit juice and cherry bitters; and "The High Line", which combines tequila with Lunazul Blanco, Amaro, sparkling wine, lemon juice and strawberries. There is also the "Sheep’s Meadow" with Plymouth, dry vermouth, apricot liqueur and orange bitters, and "The Botanical Garden", made with gin, Aquavit, Pimm’s, lime juice and cucumber.