Last week, Maher told me he was rewriting menus with the help of a yet-to-be named executive chef. That turned out to be Maher’s friend Aaron Hoskins, who has worked at The Empress, Comfort, Secco Wine Bar and Xtra’s Café. (Click here to read an earlier article about him.)
Maher says that Hoskins started his new gig on Tuesday.
“We finalized the new menus and will be teasing a small number of dishes starting a week from today as part of a ‘bar menu,’ ” Maher says. Among the new dishes are spicy Housemade Corn Nuts; chicken wings consisting of confit chicken and house-made hot sauce; pimento cheese fritters; 2113 Potato Skins with aerated potato mousse, aged cheddar, house bacon and ranch dressing; and mac-and-cheese with braised short ribs, Gruyere and brioche.
While 2113 is attracting late-night crowds for its bar atmosphere and music, Maher says that the task for himself and Hoskins is to make people want to go for the food. “We’ll take it more higher end, but make it fun.”
He says that the menu focus is modern American, with plenty of small plates for sharing.
Meanwhile, after a successful debut of “spoon 1.0” at Pasture on May 20, Maher plans to collaborate this summer with chef Tim Bereika of Secco on a second project, Meddle with Spoons, that combines the names of their respective pop-ups (Bereika teamed with Collin Wagner for the first incarnation of Meddle at The Roosevelt in February). The date and location have yet to be announced.