Some of us foodies were gathered by our friends at Local for the unveiling of Saks Fifth Avenue’s 51fifteen’s new Executive Chef Luigi Shimaj’s newly revamped menu.
Editor’s Note: I must say that when I was gifted back in December with a most exquisite holiday luncheon along with several of Sylvia Forsythe’s Fashion Friends at Saks 51fiteen restaurant, the food was divine of course, but I fell in (food)love with Saks’ new chef, Luigi Shimaj. He won my heart when he said that he was from Florence, Italy…..you all know, the city that I travel to frequently and coming up soon with another tour of BPPtours, but also one of my favorite cities in the world!
I asked one of the attendees with me, Beth Levine, at this unveiling of Chef Luigi’s’ newest revamped menu, at 51fifteen, the swanky see and be seen restaurant above Saks Fifth Avenue to help me call out the super Executive Chef Luigi Shimaj. He brings us a menu with an emphasis on Italian and French cuisine, (aptly described by Shimaj as “French, Italian and Mediterranean inspired yet locally sourced”) drawing inspiration from Shimaj’s home in Florence, Italy. Chef Luigi Shimaj has drawn on his own imagination and training at Le Cordon Bleu Culinary Institute in Florence, Italy to create new meat, seafood, appetizer and vegetable dishes that delight the senses.
Lushly decorated with accents of gold and royal blue alongside a dramatic black and white aesthetic, 51fifteen offers luxury shoppers a lavish upstairs hideaway for lunch, brunch, happy hour and dinner. Highlights on the new menu include the Italian burrata cheese insalata with beets, tomatoes and arugula drizzled with a honey and balsamic reduction and a grilled calamari salad with frisee, radicchio and a lite citrus sesame seed dressing. In addition to new starters and entrees, the newly infused menu also offers an array of worth the indulgence desserts, most notably a trio of sweet brunch crepes that includes Shimaj’s rendition of tiramisu with chocolate ganache and dusted with pistachios.
“Spring is one of my favorite seasons for cooking. It’s great for fresh produce and also meats and fish,” says Shimaj, “so we’re taking advantage of that. I’d like to update the menu every six months, depending on what’s in season.”
So what can you find on the menu? Here’s a taste: Risotto Nero with cuttlefish and squid ink, Grilled Calamari Salad, Rack of Lamb Lollipops, Seared Lemon Pepper Scallops, and Whole Baked Branzino. Make sure to save room for the Crab Fried Rice with Guacamole – and desserts like White Chocolate Bread Pudding, Key Lime Pie and Godiva Chocolate Cake.
On the cocktail side of the menu, classics like the Royal Old Fashioned with Remy 1738, muddled cherry’s, orange, sugar and bitters sit alongside newer additions like the James Bond inspired “Vesper” with Boodles, Ketel One and Lillet Blanc.
Those in the mood for something indulgent with the opportunity to sample several courses, should be sure to check out 51fifteen’s upcoming Dom Perignon Champagne Dinner on March 5th featuring 5 signature courses, each paired with a different glass of bubbly.
“It is important that we keep bringing new and fresh menu selections that are locally sourced and globally inspired. 51Fifteen Cuisine & Cocktails has a great year ahead, with a lot new and exciting events. We invite Houston to come in and see why 51fifteen is one of Houston’s top dining destinations,” says Joseph Lenahan, Chief Operating Officer.
About 51fifteen Cuisine & Cocktails:
Located on the second floor in Saks Fifth Avenue in The Galleria, 51fifteen features an artfully designed modern dining room, bar, semi-private lounge and private dining space, along with Bar 12, a satellite café and bar located in the center of Saks’ first floor.
About Chef Luigi Shimaj:
Executive Chef Luigi Shimaj attended the Le Cordon Bleu Culinary Institute in Florence, Italy, graduating with a diploma of Classic Italian Alto Cuisine. His experience in the culinary industry includes cooking in top restaurants throughout Italy and Houston for nearly 20 years.