George Reilly opened the Twisted Tail with a lot of buzz, but the place never really took off as he had hoped, and the critics lowered the boom as well. But, instead of throwing in the towel, Reilly hired NYC chef Leo Forneas, who's resume includes Silk Road Tavern, Aquavit, Robert, and Jean Georges' 66. Locall, Forneas spent time on the line at Michael Schulson's Sampan.
Some of the new menu items Forneas has added are regional specialties, including pulled pork and cheddar empanadas, Maryland crab cakes, Berkshire pork belly, and Louisiana shrimp and grits. The Twisted Tail crew has been quietly fine tuning the menu with friends and neighbors, and it looks like Reilly is ready to roll out the new experience to the public.
· A New Chef and New Menus at Twisted Tail [Foobooz]
· All Twisted Tail Coverage [~EPHI~]