Just in time for the new year and more importantly New Year’s resolutions, Patina Restaurant Group invites you learn more about the new health oriented menu that The Sea Grill has to offer. This iconic seafood restaurant overlooking the Rink at Rockefeller Center welcomed Chef Andy Bennett into their kitchen before the holidays and since then, he has been working to create a menu that highlights his own unique and intentional approach to healthy cooking—exhibiting that eating out doesn’t always have to be a splurge.
Before bringing his talents to The Sea Grill, Chef Bennett began his career at the celebrated Michelin-starred French restaurant Le Manoir Aux Quat’ Saisons near Oxford, UK, where he worked under the guidance of the world-renowned Chef, Raymond Blanc. There Bennett was first introduced to dairy-free cooking techniques and mastered lighter, produce-driven recipes.
In his revitalized take on The Sea Grill’s classic menu, Chef Bennett’s new dishes have been created to not only compliment the fresh flavors in the seafood but each ingredient has also been deliberately included to produce added health benefits to every bite. For example, in his dish Butternut squash carpaccio, uni, yuzu, Chef Bennet points out that while Uni is a natural source of sodium, the urchin also contains a large amount of potassium which helps offset the negative effects of the sodium in the seafood. Additionally, Bennet has taken this healthy, dairy-free approach to his sides as well such as his Mushroom veloute, barley, kale pesto, which was created to enhance the absorption of Vitamin A with the use of kale in the oily pesto rather than basil.
