Monday, October 24, 2011

Island Dogs rolls out new menu crafted by Chef Pat Dunn and launches outdoor oyster bar

Chef Pat Dunn and Island Dogs' managers have been working tirelessly in the kitchen to perfect the bar's new and improved menu of munchies. This week, it launches.

"A lot of work, fun and taste-testing went into the new dishes' flavor combinations and we're happy with what we came up with," said General Manager David Thibault. "I think our customers' taste buds will be happy, too."

Vegetarian Pizza
Along with the new menu, Island Dogs customers will have their pick of fresh, char-grilled and Rockefeller oysters at the bar's new outdoor oyster bar on its breezy front porch.

The new menu features a host of new items:

- Soft Shell Crab Sandwich with Key Lime Mustard
- Jerk Chicken Sandwich with Mango Jalapeno Aioli and Rum-Soaked Onions
- Conch Fritters
- Rare Tuna Tataki with Asian Ginger Boiled Calamari and Seaweed Salad
- White Conch Chowder
- Key West Pizza with White Lobster-based sauce, Pepperoni, Shrimp and Pineapple

Leading the culinary side of the menu re-vamp was Chef Pat Dunn, also chef at Pat Croce's Rum Barrel.

"More than anything else, I'm excited to see customers' reactions when they taste what we've created," Dunn said. "It's just that good."

A Northeast Philadelphia native, Dunn made a name for himself as protege of Iron Chef Jose Garces
at Garces' acclaimed Latin-Asian restaurant Chifa in downtown Philly. Dunn is a graduate of The Culinary Institute of America. He joined Island Dogs in 2010 with a focus on crafting innovative and delicious cuisine with only the freshest available ingredients.

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