Arcadia’s Nook Kitchen is embracing summer with the launch of an extensive new menu designed to offer guests a light, refreshing escape from soaring temperatures. Curated by Executive Head Chef Art Garino, the lineup features more than 20 new items, with options available for lunch, dinner, dessert, and cocktails.
“We wanted to come up with items that have light flavor profiles due to summer temps,” said Frank Vairo, president of Nook’s parent company, Blueprint Hospitality Group. “People tend to eat less heavy when the triple digits hit.”
The culinary team placed a strong emphasis on fresh ingredients to keep dishes satisfying and suited for warm-weather dining.
Highlights include stuffed shells tartufata, a decadent take on the Italian classic made with truffle ricotta and grana padano cheese; a watermelon and heirloom tomato salad showcasing peak-season produce; and a Cedar Plank BBQ salmon, which brings a smoky twist to a returning favorite. Chef Garino approached the revamp with a philosophy of simplicity and balance.
“Our focus for the summer menu was keeping it refreshing and simple,” Garino said. “We try not to overdo things and let the ingredients and flavors do the talking. I will say, our lime tiramisu is off the charts. I’ve never had anything like it; it’s nothing like traditional tiramisu but it might just be better!”
The new menu also plays a key role in helping the restaurant refine its culinary direction.
“These dishes help us gauge what guests like and don’t like,” Vairo said. “The feedback is instrumental in menu development. We can always tell fan favorites by what sells out the fastest. Also, it’s a fun way for chef to be creative and engaged in his work with the guest.”
For more information, visit nookkitchen.com.
