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Shhhhh, Homestead's PB&J Topped With Foie Gras Is A Weekend Secret

By Alisa Hauser | February 9, 2017 6:12am
 Highlights from executive chef Scott Shulman's menu at Homestead on the Roof in West Town.
Homestead on the Roof Menu Highlights
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WEST TOWN — Homestead on the Roof, a restaurant above Roots Handmade Pizza that specializes in seasonally available ingredients, has a secret dish that executive chef Scott Shulman will prepare on weekends if a diner asks for it.

But your kids might not be as excited as you are about this $16 peanut butter and jelly and foie gras sandwich.

Made on a brioche loaf, the sandwich offers duck liver foie gras atop peanut butter and a seasonal preserve made by the restaurant's in-house pastry department.

Shulman said the sandwich is one of many special items he enjoys creating while also facing the challenge of using an array of ingredients — from meats and seafood to fruits and vegetables — with "a small window of being at their best."

"Being a farm-to-table restaurant, we are at the mercy of what's available NOW. And as we all know the fun and vibrant colors of summer quickly turn into the monochromatic tones of fall and winter," Shulman wrote in an email.

Shulman said that after coming aboard at the restaurant, 1924 W. Chicago Ave., in October, he wanted to make his own mark on the menu.

"So aside from the core menu, specials change on a weekly and sometimes daily basis. It makes it fun for the kitchen to play around and gives guests a reason to come back and see what’s new," he said.

Shulman said some of his favorite daily specials have been a geoduck fried rice with chorizo and warm pine smoked scallops with mango and pickled onions, served with a smoking pine branch. 

"I wanted to make food that was approachable and satisfying, yet in some ways daring and in some ways understated," he said.

Dishes that have been mainstays on the "core" menu include a lobster pot pie and grilled cauliflower served with couscous made from roasted cauliflower florets and dried cherries.

The cauliflower dish's sauce, made with almond milk, keffir lime, and pistachios, was inspired during a trip Shulman took to India.

See the Homestead on the Roof Winter Menu, below.