Bistro 27 has brought in a new chef and a new menu. Johnson & Wales graduate Danial Oakes, veteran of the Six Burner, Heritage and the Rogue Gentlemen, is drawing on his classically French culinary training while bringing Spanish ingredients to the pan-Mediterranean restaurant at 27 W. Broad St.
The restaurant, which opened in 2005, underwent its first revamp when chef Carlos Silva left in 2014. This latest menu from Oakes will include dishes such as five-hour braised lamb shank and skin-on duck breast with orange gastrique.
“I want to keep the southern European focus and concentrate on the freshest locally sourced ingredients,” Oakes says in a press release. “I’m going for simple, clean, strong flavors.”