{From Russia With Love, a flatbread of smoked salmon, greens, dill, creme fraiche, pickled onion and caviar by HandleBar’s new executive chef Chris DiMercurio}
In the last six months, keeping track of chef Chris DiMercurio’s whereabouts has been a bit like playing “Where’s Waldo?” DiMercurio, among the handful of chefs who launched Element, left that restaurant in the summer to work in the kitchen at Old Standard. By mid-November, he joined Cassy Vires at Home Wine Kitchen, but that stint was short, as the Maplewood restaurant closed at the end of 2014. So where’s DiMercurio now? HandleBar.
The new executive chef at HandleBar joined the culinary team at The Grove restaurant a little over a week ago, according to owner Tatyana Telnikova. “I needed somebody a little more fresh, passionate, professional and with a vision,” Telnikova said. “Chris really fits all of that. He’s talented, we get along well, and he’s easy to communicate with. He became available since Home Wine Kitchen closed, so I reached out to him.”
DiMercurio will work within the confines of HandleBar’s Russian-inspired fare, and Telnikova said she’s looking forward to what DiMercurio has to offer, particulary his creativity and experience with a farm-to-table style of cooking that relies on sourcing locally.
Currently, DiMercurio is experimenting with new dishes, many of which are landing in HandleBar’s menu as specials. “He made this flatbread called called from Russia with Love. It’s a spin on the restaurant’s redfish pizza, but prepared in a slightly different way and served with caviar on top,” Telnikova said. Another recent creation includes a creamed cauliflower soup with green apples, and DiMercurio has his eyes on building a Russian-inspired burger.
HandleBar will roll out a new menu in March. Besides a new bill of fare, patrons can expect a new cocktail menu that puts whiskey in the spotlight and a fresh look to the space. To prepare, HandleBar will close the last week of February to refinish its floors and give the bar a facelift. Doors reopen March 1.
This article appears in January 2015.