Piedmont overhauled its menu in January, an endeavor to create a more casual, fun, neighborhood restaurant vibe. “We’ve got the Brannan, we’ve got Liberty Warehouse, there are other apartments that are going to be right behind us, and I live in West Village,” says chef John May. “[It’s those people who] I’m totally encouraging to – if you’re just leaving work and you have a little bit of stuff still left to do, come sit at our bar, get a burger and a beer, wrap up your work. You don’t have to feel the need to come in here and have a multi-course meal.” Piedmont will maintain its seasonal, locally raised, made-from-scratch focus, but with less of a fine dining approach – nearly everything on the menu, apart from entrees for the table, is $15 or less. This dish features Boxcarr Handmade Cheese’s robiola as well as sunchoke cream, crispy sunchokes and crispy herbs including sage and parsley, and pea shoots. “It’s very rich,” John says, “very warming; it’s got a lot of baking spices – cinnamon, nutmeg, clove – it’s a really good cold weather dish.” John recommends pairing it with a light red wine, or try something off the restaurant’s revamped bottled beer list, like Haw River’s Snow Hands, a Belgian-style dark strong ale brewed with Maine maple syrup and foraged spicebush berries.
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PHOTO BY BRIANA BROUGH
savor
Robiola-Stuffed Agnolotti