McEwen’s to Replace Waltz

Buzz around town is that Lee Cauthen, formerly of Downtown Grill, will be bringing McEwen’s on Monroe from Memphis to the former location of Waltz on the Square.

UPDATE 6/12: Just received additional info from a McEwen’s representative: The McEwen’s Oxford will not replace the downtown Memphis location nor will it be exactly the same as the Memphis restaurant. The Oxford location will offer a few dishes that have become McEwen’s signature items, but the owners will aim to create a menu that fits Oxford. The opening date will be sometime in July. Lee Cauthen will join Bert Smythe, John Littlefield and Stewart Wingate in the operation of McEwen’s Oxford.

UPDATE 7/20/11: McEwen’s will open Monday, July 25th.

When the Blogger’s Away…

It seems like every time I leave town so much restaurant news happens! I’ve been in Chicago since last Friday and since I’ve been gone I’ve heard from EatingOxford.com readers that IHOP is now open, Fat Cat’s closed and Waltz on the Square shut its doors.

Details to come when I’m back at the home computer…

Bon Voyage, Erika!

I recently learned that Waltz on The Square head chef Erika Lipe is moving to Georgia and will only be cooking at Waltz from now through Saturday. While the current crew will take over for her until a new chef is in place, I’m sure many locals will miss Erika’s eclectic flair for creating new menu items each season. Best of luck in all your future menus, Erika!

The recipe below is one that Erika provided for The Oxford Eagle a few months back that you can try at home.

Lime Cilantro Soup with Quinoa

By Chef Erika Lipe

• 2 quarts homemade or low-sodium chicken stock
• 1 cup quinoa, rinsed (available at the Farmer’s Market)
• Zest of 1/2 lime, plus the juice of 2-3 limes
• 4 ounces chopped cilantro
• 2 teaspoons soy sauce
• 1 teaspoon granulated roasted garlic
• 1 Tablespoon dried minced onion
• 1 teaspoon sesame oil
• Salt and pepper to taste
• 2 Tablespoons cornstarch mixed with 3 Tablespoons water

In a large saucepan, combine stock and quinoa. Bring this to a boil, then simmer uncovered about 30 minutes until the quinoa opens (it will look like a fiddlehead fern in a tiny curl). Add remaining ingredients, minus the cornstarch mixture, and simmer until some of the cilantro ceases to float. Increase heat slightly and rapidly stir in the cornstarch slurry. This will give the soup a nice “coat-the-spoon” texture. Serve or keep up to four days.

New Fall Menu at Waltz on The Square

Upon news from Waltz executive chef Erika Lipe that there was a new Fall menu at Waltz on The Square, I didn’t waste any time going in to check out the new offerings. Further inspiration came from a recent article written by Nature Humphries featuring Waltz in The Local Voice (see it here on page 7).

Those who have been to Waltz on The Square know how Lipe enjoys experimenting with menu items and ingredients; the new Fall menu keeps that tradition going (to see the full menu, visit the Waltz site here).

Cheese Plate and Portabella Pizzetta

Sweet Corn Crab Cake, Mussels and Patton Won Ton

Lobster Avocado salad

Grilled Spinach and Haloumi

New Texas Porkchop

Revamped Menu at Waltz

Right on the heels of its new brunch offering announcement, Waltz On The Square has revamped its entire menu, adding new, lower-priced options for those watching their wallets, and enticing all types of diners–even vegetarians–with mouth-watering items never before offered at the upscale eatery.

Bravo to Waltz On The Square chef Erika Lipe for introducing Oxford to a fresh lineup of appetizers; several flatbreads including one with sundried tomatoes and another with caramelized onions; small and entree-sized salads; small plates such as grilled cheese with guacamole, shrimp with greens, and an asparagus and brie omelette; entree plates including flat iron steak, grilled veggie lasagna, vegetarian orzo paella and pork chops; and new sides such as chipotle honey mashed potatoes, Parmesan potato wedges, Texas caviar and truffle orzo with cheese.

The above is just a sampling of the new menu, which is being offered in full throughout the week and during brunch on Sundays.

Waltz Opens for Brunch

I love it when I find out another restaurant has opened its doors for Sunday brunch–especially when they plan to offer a delectable lineup of menu items.

Waltz on the Square has just begun offering Sunday brunch from 11 to 3 and staff members say they’ll continue to do so as long as they feel they’re filling a need.

Some of the offerings on the brunch menu include:

• A veggie plate with choice of 2 or 4 of the following items: pasta; green beans; mushrooms; squash; bruschetta; deviled eggs; salad; macaroni and cheese
• Bacon and cheddar scrambler
• Turkey sandwich on croissant
• Grilled salmon (when available)
• 8 oz. filet or rib eye
• Fried chicken with macaroni and cheese
• Four-cheese lasagna
• Shrimp Alfredo
• Club salad with fried chicken
• Waltz burger

UPDATE 1/22: The Waltz menu has changed (including brunch) and does not include the above items. See this updated post for a sneak peek of the new menu.

Have you tried the brunch? Let us know what you think by commenting here or emailing foodie@eatingoxford.com.

Cheese, please!

When you’re looking for a way to wind down after work, I highly recommend stopping in to Waltz on the Square (waltzonthesquare.com) for its cheese plate appetizer (perhaps paired with a nice glass of wine?).

The cheeses offered by Waltz change periodically, but during my last visit, the trio included a caramelized onion cheddar, Gouda and elderberry wine variety. They arrived accompanied by blueberry “yum yum” (jam); spicy pecans; and crostinis topped with prosciutto. It’s enough for two to share, but delicious enough to eat all on your own as well!