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What to Eat and Drink This Week

The best openings, tasting menus, and launches across the globe.


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Maui: Lineage

Starting October 15, chef Sheldon Simeon (Tin Roof) will open his second restaurant, Lineage, on Maui. The Top Chef alumnus and two-time James Beard Award nominee will focus on contemporary interpretations of traditional Hawaiian food. Simeon found inspiration for Lineage’s menu in unexpected places, particularly from the lyrics of old Hawaiian songs. The resulting lineup of dishes also plays homage to Simeon’s family and his Filipino heritage.

Expect family-style dining with dishes that are familiar, but dressed up with innovative touches. Think: Big Island smoked meat and guava jelly, ginger chicken with scallion sauce, and guisantes–a Filipino pork and pea stew that is one of Simeon’s father’s specialties. 3750 Wailea Alanui Dr

Los Angeles: Taste of sbe Grand Weekend

On October 20 and 21 the global lifestyle hospitality company, sbe, will kick off the first of three epic culinary weekends. The first will take place in Los Angeles and feature a bevy of talented chefs, launching with brunch at Cleo Third Street hosted by chef Danny Elmaleh. Other highlights include a private shopping experience on Rodeo Drive, cooking classes, and a grand dinner at Skybar at Mondrian Los Angeles.

The dinner, which serves as a focal point of the weekend, will include a cocktail reception and seven dishes curated by seven chefs including Otoro tuna tartare with Imperial caviar by Katsuya’s chef Yoshi Migita and hickory-smoked wagyu NY strips with chimichurri by chef Jose Icardi of Leynia. A percentage of proceeds will benefit local Make-A-Wish chapters. The remaining sbe weekends will take place in Miami from October 25-28 and the Bahamas from November 15-18.

Nashville: Brunch at X|X: Josephine

On October 21, ten lucky diners will join two of Nashville’s most beloved chefs–Andy Little (Josephine) and Karl Worley (Biscuit Love) for a decadent 10-course brunch tasting menu with a purpose. The meal is a daytime edition of Josephine’s “ten by ten” tasting experiences, which typically fall on Friday and Saturday evenings.

Dishes on the brunch menu include roasted Arkansas black apple with smoked tofu, brown butter vinaigrette, and hickory syrup (think: an elevated fruit salad), scrambled duck eggs with shaved black truffle, and prune and Armagnac sticky buns with cultured butter. Half of the brunch’s proceeds will go towards Second Harvest Food Bank Middle Tennessee. 2316 12th Ave South; 615-292-7766

Asheville: Button & Co. Bagels

James Beard-nominated chef Katie Button (Cúrate, Nightbell) is expanding her tapas and small plates empire to focus on bagels. Located just beneath Nightbell, Asheville: Button & Co. Bagels will focus on classic bagels and schmear, but with a decidedly Appalachian twist. The bagels will be boiled and baked onsite with house-made sourdough and locally milled flours. Rye and seeded varieties will be joined by seasonal flavors like fig and sorghum, and the everything bagel seasoning will include regionally grown benne seeds. Toppings include house-cured lox, smoked trout spread, sumac-smoked sable, and house-made preserves.

Button’s bagel shop will also offer sandwiches layered with scrambled eggs and local ham, apple brandy pastrami and sauerkraut, and garlic-rubbed smoked black cod. Drinks will include celery soda and root beer made in-house as well as freshly-pressed juices and shrubs. Diners interested in watching the bagel-making process can take a peek into the open kitchen. Expect an October 26 (or shortly thereafter) opening. 32 S. Lexington Av; 828-630-0330

Minneapolis: Eastside

James Beard Award semi-finalist Jamie Malone (Grand Café) is taking over Eastside, a popular downtown Minneapolis restaurant. With a young, edgy vibe and all-female team, Eastside is destined to become a destination.

Malone began rolling out new menu items over the past few weeks, and the full menu will be available starting October 22. Dishes include chicken liver mousse with apricot glaze, lobster spaghetti with cognac cream, and a pork porterhouse with crispy eggplant, and charred shishito peppers. Dessert brings a lemon tart with vanilla Chantilly or crème fraiche ice cream and grilled nectarines, and the drinks menu will include a variety of punches along with a curated selection of wine and craft beers. 305 Washington Ave South; 612-208-1638


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