MB Haskett is bringing back his dinner menu.
Michael Haskett, the decade-long owner and James Beard award-nominated executive chef of MB Haskett, said the restaurant will bring dinner back after discontinuing it briefly due to short staffing caused by the COVID-19 pandemic.
“After that James Beard nomination, I felt an obligation to get back open at dinner to flex our creative culinary muscles,” he said, noting the restaurant held a soft open for the dinner service last weekend.
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The restaurant has been open for more than ten years now, Haskett noted.
“Taking a break from dinner has given us an opportunity to re-examine what we want dinner to be,” he said. “It’s felt a lot like opening a new restaurant for the last few weeks in preparing this. The break was well-needed.”
Dinner will be served at the restaurant from 5 pm to closing time around 9 pm on Fridays and Saturdays, and on Thursdays starting June 23rd.
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The dinner menu will evolve and rotate over time, and continue to be experimental, fresh and fun, Haskett said. The current menu includes appetizers like cold soba noodles with dashi sauce, pork skewers and queso fundido, and entrees like chicken fatayer, shrimp and grits, a classic beef tenderloin and more.
Haskett also plans on offering seafood specials every week and offering a “cool, authentic” Greek gyro with shaved spiced lamb, tzatziki and homemade pita bread as the signature dinner sandwich.
Dinner will highlight local, seasonal options available to the restaurant, Haskett said, including in the farmer’s salad on the menu and in shared plates. It will be a very “appetizer-heavy” menu, Haskett said.
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“Hopefully people can come in, share appetizer plates and maybe an entrée,” he said. “It will be fast casual; nothing’s too expensive. We have one dish over $20. It’s affordable. We want people to order a few things. If they’re really hungry, they can make a five or six course meal out of our menu, or if they want a quick bite, they can be in and out quickly.”
Haskett said he also plans to offer four prix fixe menus throughout the year; one on New Year’s Eve, one for Valentine’s Day, another in spring and one similar to a “fall harvest.” He’s also open to booking parties for the restaurant like cocktail parties or charity events, for example.