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Now that September’s almost upon us, get ready for the seasonal roll out of new menus and new chefs around town.
One of the latest places to undergo a late-summer revamp is Bloom, at Gainey Ranch. Jason Frandsen recently took over as executive chef there, after working on the launch of another Fox Restaurant Concepts eatery, Olive & Ivy, where he was the executive sous chef. Frandsen has also worked at The Phoenician and Different Pointe of View.
The word is, Frandsen’s keeping some of the more popular signature dishes, but there are plenty of new items on the menu now, including sherry-braised shortribs, and poached shrimp and English cucumber salad with avocados and heirloom tomatoes. Among pastry chef Travis Watson’s updated dessert options, there’s a caramel and roasted pineapple bread pudding that sounds pretty darn delish…
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