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Smith & Wollensky Has Reinvented the Liquid Lunch – Celebrate the Art of Brewing & Braising with Special Prix Fixe Menu

Smith & Wollensky Has Reinvented the Liquid Lunch – Celebrate the Art of Brewing & Braising with Special Prix Fixe Menu

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BOSTON (Oct. 29, 2013)—The Smith & Wollensky Restaurant Group (SWRG) has reinvented the “Liquid Lunch”— pouring over every detail to celebrate the art of brewing and braising, while inviting guests to enjoy a libation during lunch once again. The fast-flowing Liquid Lunch satisfies guests’ hunger for craft beer and rich, warm flavors with the three-course prix fixe lunch available for $30 Monday through Friday until 4 p.m.

“Smith & Wollenky is bringing back the ‘Liquid Lunch,’” said Kim Giguere-Lapine, SWRG vice president of marketing. “Lunch for many of our guests is all about conducting business or rewarding oneself over an incredible meal along with a celebratory beverage. Our prix fixe lunch offers guests seasonal craft preparations at a quick pace. Go ahead, toast that successful lunch meeting or well-deserved shopping spree with a Samuel Adams…you’ve earned it!”

The Liquid Lunch prix fixe menu begins with a Samuel Adams Beer™. Guests then select from a choice of Smith & Wollensky’s Famous Split Pea Soup or Soup du Jour and choice of signature braised entrée:

Lamb Shanklamb fore shank with lamb jus, Marcona almonds and
Gorgonzola finish

Beef Pie—prime beef with cipollini onions, red wine, puff pastry and
roasted onion crema

Cracklin Porkcrispy pork shank, pineapple mustard glaze, beer and
apple sauerkraut

“The new lunch is liquid based—soup, braised entrees and beer,” said Matthew King, SWRG national director of culinary development. “There’s nothing more comforting during the colder months than the heartiness of braised meats. Braising is a classic cooking method that uses liquid to cook for long, slow periods of time. The process allows the muscle in the meats to relax, tenderize and spreads the flavor throughout, resulting in fork tender perfection.”

Smith & Wollensky also celebrates the season with the introduction of its winter menu now available. A sample selection of the seasonal features include Braised Beef & Morel Mushrooms with Rosemary Pappardelle appetizer, Beef Tenderloin Trio—3 filet mignons topped with Cajun seasoning, Gorgonzola crusted and Madeira demi-glace; Double-Cut Lamb Chop and Duck Fat Roasted Root Vegetables.

To learn more about the Smith & Wollensky Liquid Lunch and new winter menu items, visit www.smithandwollensky.com and choose the city nearest you to view that location’s menu.

The New York City location, which is owned and operated by the Fourth Wall Restaurant Group, will not be participating in the same feature menu offers as the Smith & Wollensky Restaurant Group. 

About Smith & Wollensky Restaurant Group 

Since its establishment in 1977 as America’s premier fine dining steakhouse, Smith & Wollensky has been committed to delivering unparalleled hospitality and the best USDA Prime steaks, dry-aged for tenderness and flavor and hand cut on-premise daily. Smith & Wollensky Restaurant Group is headquartered in Boston and owns and operates nine iconic Smith & Wollensky locations in Miami Beach; Chicago; Las Vegas; Washington, D.C.; Philadelphia; Columbus, Ohio; Houston; and two restaurants in Boston. The acclaimed wine list, rich ambiance and exceptional service are designed to provide guests with a truly memorable steakhouse experience. Smith & Wollensky has received numerous local and national awards, including the “Grand Award of Excellence” from WINE SPECTATOR® and the “Award of Excellence” from Distinguished Restaurants of North America. Follow Smith & Wollensky on Twitter at twitter.com/smithwollensky.

Editorial Note: To view additional Liquid Lunch/Winter Menu Feature descriptions and photography available in high-resolution files by request, click here. Video footage about the art of braising can be found here.