According to a press release, Chef Jon Anderson has moved to Rum Club. Most recently he was sous chef at Le Pigeon –
He took the head position at Rum Club to have the opportunity to learn about craft cocktails and liquor in a new challenging environment.
Rum Club features a cocktail inspired, small plate driven menu. The printed food menu is supplemented by several rotating chalkboard specials. Recent items have included: Moroccan Spiced Beef Skewer with Harissa Slaw, Angostura Marinated Pork and Tart Cherry Terrine, Garlic and Pimentón Pork Sausage with Red Pepper Coulis and Fennel Salad and Braised Beef Tongue Spaetzle Stroganoff. The chalkboard has been essential in allowing flexibility in and creativity in menu offerings.
In Jon’s words, “The food should be able to be eaten with one hand so that you can have your cocktail in the other. (Owner) Michael Shea and I have been collaborating on food flavor profiles that match with the cocktail program.”
Rum Club will also like to announce that with Jon in the kitchen, we will be offering paired cocktail and food dinners in the future. The dinners will be on Sunday nights. Look for the first dinner to be in early April.