Chef Shea Gallante is changing up Chevalier. The restaurant opened in the spring with Charles Masson at the helm, and his La Grenouille diners filing in, but after he left in late June, Gallante decided to relax it a bit. Apart from switching up staff and bringing in former Dirty French manager Alexandra Levy and Betony wine director Jeff Taylor, several design elements have just been altered. Changes were made to the floors, ceiling, lighting, and flowers. The menu, which was strictly prix fixe, now has a la carte options, and a bar menu was added this week, with dishes such as Dungeness crab risotto with black truffle and chives; burrata with pickled squash salad and pumpkin seed vinaigrette; and beef tartare with hen egg yolk and fried caperberries.
Gallante says: "We no longer want to be perceived as an occasion restaurant. As we've been open and have gotten to know our guests, we've been able to adapt. The result is a more welcoming and warmer feel."