Oddfellows has hired a new chef, reports the busiest impresario in the biz, owner Linda Derschang.
Thomas Schultz joined Oddfellows in September after eight years as chef at the inimitable Place PIgalle. There he was a steady performer, a noble interpreter of French classics, and a maestro of seafood. He’s just now solidifying his new menu, which includes some tweaked Oddfellows classics along with duck leg cassoulet, deviled eggs with capers, and oxtail osso buco with polenta.
Pay special attention to his Pernod cream mussels, which if they’re one-tenth as good as his Steamed Mussels Pigalle should be a showstopper.
So the dinner menu’s all rolled out, with the day menu to follow late this month.