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.
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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...