Chef Jack Riebel, who has been on a leave of absence from The Lexington as he undergoes cancer treatment, is returning to the kitchen.
Riebel and Chef de Cuisine Antonio Murry have collaborated on a new dinner menu, which launches today.
New menu appetizers include a new interpretation of steak tartare and a grand shellfish platter with shrimp cocktail, king crab and oysters. As for entrees, there’s a new focus on signature and prime cuts, cooked on a woodfire grill. Cuts include a 46-ounce tomahawk; a 16-ounce center-cut ribeye; 6- and 8-ounce filets; a double-smoked, bone-in pork chop; and more.
In addition, the rooftop patio has reopened and there is a new cocktail menu and happy hour launching.
The cocktail menu update has a new collection of martinis joining the restaurant’s signature selection of old-fashioneds. Beginning May 28, a 3-5 pm. Wednesday-Sunday happy hour will include the restaurant’s $5 house martini, but will add a $5 house manhattan. They’ll also offer $2 off tap beers, wine by the glass and appetizers.
The Lexington: 1096 Grand Ave., St. Paul; 651-289-4990; thelexmn.com
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Author: Jess Fleming