The Pine Room, a contemporary restaurant located in Harrods Creek has debuted a new winter menu designed by Chef James Moran. Once a popular nightclub and restaurant, the original Pine Room burned down in 1977. The new version of The Pine Room near the Ohio River was developed by developer and urban planner Augusta Holland, who is also a Harrod’s Creek resident. Steven Ton of Falls City Hospitality Group and Doc Crow’s Southern Smokehouse & Raw Bar is the general manager.
The new menu offers options for everyone, including vegetarians and gluten-free diners. Starters include Pine Room Nachos (grilled hearts of palm, tomatillo-guacamole, pickled red cabbage) or pan-fried spinach dumplings. For an entrée, choose between the new Verlasso salmon dish (coconut red curry, broccolini, yuzu crème fraiche) or a bone-in pork chop (spiced heirloom carrot, bourbon mustard sorghum glaze, savoy cabbage salad). The Pine Room favorite buttermilk fried chicken (black pepper pan biscuit, greens, honey hot sauce) remains on the menu. Take a full look at the menu here.
“Our winter menu is an eclectic mix of proteins, seafood, and vegetable dishes meant to brighten up winter days,” Chef James Moran, who recently showcased his talent at James Beard Foundation’s The Beard House. “We also offer daily specials, and an extensive cocktail list.”
Photography by Sally Wegert, courtesy of The Pine Room
