Mike Andrzejewski’s transformed restaurant in the Lafayette Hotel has a name: Bourbon and Butter.
After steering away from the luxe ingredients and prices of the former Mike A’s, the menu, under Chef Chris Daigler, is aiming squarely at comfort food with surprises.
The menu includes small plates from $8 to $12, dishes like crispy pig ear salad, shaved foie gras and peach tart, pork hock crepinette, and Korean kalbi short rib buns, plus housemade pastas.
In July, Andrzejewski said he was planning to overhaul his Hotel @ the Lafayette restaurant, shifting to the Art Deco lounge room.
He described a lower-priced menu of smaller plates and market-driven entrees. It's open for lunch and dinner. The former main dining room, a two-level space overlooking Clinton Street, will become an event space.
Under current Chef Chris Daigler, the menu will be “a little more accessible,” he said then.
“We want to encourage people to eat more different flavors rather than a lot more, period.” Padded banquettes were added to the 60-seat room.
The Art Deco bar will remain, and beverage director Tony Rials’ craft cocktail creations will still be key to the restaurant’s character, Andrzejewski said. “What Tony’s doing deserves to be featured just as much as the food.”