Changes at the MET Back Bay Location

BOSTON - Feb. 13, 2015 - PRLog -- (BOSTON, MA)  [February 13, 2015] - Kathy Sidell, the founder, CEO, & Head of Culinary Planning of the award-winning Met Restaurant Group is expanding her team to include new culinary director, David Daniels. The Massachusetts based-restaurant group’s five restaurants including: MET Back Bay, MET Bar & Grill in Dedham and Natick, MET on Main in Nantucket and the newly opened MET Bethesda in Maryland, will be overseen by Daniels.

“As I expand the brand it’s important to me that we have the best culinary team to execute my vision. We just opened our latest restaurant in Bethesda, Maryland last month, and we have some more exciting news for Boston this coming spring. I’m thrilled that David is joining our team and will be with us through this expansion,” said Kathy Sidell, CEO and founder of the MET Restaurant Group.

Daniels’ extensive previous Executive Chef experience includes: OAK Long Bar + Kitchen at The Fairmont Copley Plaza, ARAGOSTA, at The Fairmont Battery Wharf, TOPPER’S at The Wauwinet on Nantucket, The Federalist at XV Beacon Hotel in Boston, MA, Stephanie’s on Newbury in Boston, MA, Ambrosia on Huntington in Boston, MA, Pinot Blanc in St. Helena, CA and Ventana Country Inn in Big Sur, CA.

“I’m excited to join such a renowned team and to help expand Kathy’s vision and concept. Each of the restaurants has its own feel and I look forward to working within each of them,” said Daniels.

While Sidell and Daniels will oversee the entire portfolio, Executive Chef Corey Williams will maintain his role at MET Back Bay, continuing to serve premium quality, modern American food.

Located in Boston’s Back Bay at 279 Dartmouth Street, Met Back Bay is just one of five popular restaurants within The MET Restaurant Group. This month, Met Back Bay will make its first new menu change under Daniels adding an assortment of new seasonal dishes to its current menu.

The Met’s new menu will feature a variety of seasonal meals and sides. New additions like the “Firecracker Shrimp” with coconut curry sauce ($12) will add extra spice to any plate. “The MET Hash Brown” with raclette cheese, Virginia ham and fried egg ($14) is a perfect accent to a main course while the Ahi Tuna Burger with ginger soy and iceberg wrap ($19) is a tasty alternative to the traditional beef burger. For a full list of new menu items, please see below.

Met Back Bay dinner service is offered Monday – Thursday from 5:00PM to 10:00PM, Friday – Saturday from 5:00PM to 11:00PM, and Sunday from 5:00PM to 9:00PM. The new menu will be offered through spring 2015.

NEW MENU ITEMS

Chinese BBQ Pastrami Asian slaw / cilantro leaves / bao bun $11

Tuscan Cauliflower garlic / pine nuts $9

Firecracker Shrimp coconut curry sauce / thrice fried rice $12

Hong Kong Salad crispy duck / napa / bean sprouts / broccoli

shaved cucumber / carrots / scallions /chili peanuts / lo mein noodles

salted peanut dressing $21

Warm Winter Bruschetta oven cured tomatoes / three cheeses / torn basil $12

‘Godmother’ Meatball taleggio center / tomato fondue / parmesan $11

“Cheese Steak” Flatbread cheddar / caramelized onion / fried egg $18

Grilled Center-cut Swordfish Steak cheese polenta / caper brown butter $31

Pressed Five Spice Duck foie gras & fig fried rice / sticky soy $28

Farmhouse Roasted Chicken caramelized Brussels sprouts / roasted heirloom carrots / pan dripping jus half $22 or whole $39

Met Hash Brown raclette cheese / Virginia ham / sour cream / fried egg / fried gherkins $14

Ahi Tuna Burger rare side up / protein style / iceberg wrap / ginger-soy / served with taro chips $19