Executive chef duo Justin Shifflett and Chris Durfee recently unveiled Metropolitan’s winter menu, and it fits the season like a warm glove. In case you didn’t know, the ever-chic restaurant serves both lunch and dinner, and there’s also a tempting menu of inexpensive “bar bites.” After sampling a few dishes, I can vouch that the new menus will warm and satisfy throughout the bone-chilling months ahead.
On the lunch and dinner menus, braised goat pizza with onion marmalade will please lovers of goat (both the meat and the cheese). Ditto for wild game stew—deeply flavored with veal stock and bites of wild boar, goat and bison. Metro’s gone retro and serves it in a bread bowl. Another highlight was sweet, seared diver scallops with polenta, grilled nectarine and frisée, from the dinner menu.
For dessert, try the luscious warm fig cake with a tiny honeycomb, mascarpone and balsamic. All this is a mere sampling of the extensive Metro menus, but there’s a long winter ahead. I can’t wait to try the grilled swordfish with lemon preserve risotto and olive salad.
173 W. Broadway