Outlier, the upcoming replacement for Sazerac at Kimpton’s Hotel Monaco downtown, has been teasing menu items on its Instagram account for the past week, from a plate of beet-cured salmon with dill cream cheese and rye crackers to a bowl of sea scallops with cauliflower puree and bacon dashi broth. A press release projected its opening for March, while the website has been less precise with a “spring” prediction, but a spokesperson for the company told Eater the goal is to soft-launch Tuesday, March 21, with a grand opening in late spring or early summer.
At a promising preview event last night, executive chef Shawn Applin, who joined the Sazerac team in late 2015 with the expectation of relaunching the restaurant in the near future, showcased five of the dishes that will be on the restaurant’s freewheeling menu in some form, including a duck bolognese, vadouvan-curried carrots, and hamachi crudo with black garlic and avocado. Lead bartender Keith Villanueva, also remaining with the team from the Sazerac days, mixed a refreshing gin- and beer-based cocktail to accompany the event.
See a menu from the event below, and check out previous coverage for more on what to expect when Outlier joins the fray at 4th and Spring.