When it comes to summertime restaurant fare, the people, generally speaking, don’t want heavy dishes.
The people want light, seasonal, and, in many cases, seafood-based dishes.
And it’s probably safe to say that, if we’re really drilling down here, there is a large contingent of “the people” who want lobster—prepared any which way.
We recently visited Moderne Barn to test out Executive Chef Ethan Kostbar’s answer to this unspoken but widely recognized need to consume red, clawed crustaceans. He’s proffering a dedicated lobster menu until August 18. It’s a tightly tailored affair: appetizers of lobster mac ‘n’ cheese and a lobster “duo” (a lobster roll slider and a lobster spring roll); lobster linguine with cherry tomatoes, squash, and arugula in a garlic white wine tarragon sauce; and a lobster boil, which comes packed with a one-and-a-quarter-pound lobster swimming in clams, mussels, corn, Andouille sausage, and red potatoes.
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This lobster boil is calling your name right now, isn’t it? For the heck of it, we ventured onto the standard menu in search of other summer appropriate dishes: A compressed watermelon salad (squares of fresh watermelon stacked between layers of silken tofu, bathed in a soy lime-ginger sauce); tempura-fried squash blossoms (locally grown squash blossoms stuffed with orange-parmesan ricotta cheese served over pesto spaghetti squash); and a warm peach pie with ginger ice cream.
Feast your eyes:
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The compressed watermelon salad packs a lot of flavor in just a few bites.|
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If you could get any closer to this lobster linguine, your nose would break the computer screen.|
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Lobster mac ‘n’ cheese|
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Tempura-fried squash, because, you know, not everything can have lobster in it.|
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However, everything should have ice cream on it. Like this warm peach pie.Moderne Barn
430 Bedford Road
Armonk, NY (914)-273-1000
