Jeremy Leven Named Executive Chef at Steadfast

Steadfast has hired Jeremy Leven as its newest executive chef and his fall menus are now available to the public.
 
Leven is a former chef at mfk and Gaslight Coffee Roasters. Leven recently completed a 15-week stint under star chef Rene Redzepi at Noma in Copenhagen.
 
Leven’s new fall happy hour and dinner menus at Steadfast focuses classic  American fare and gastronomy.
 
Steadfast is one of the restaurants from The Fifty/50 Restaurant Group that features 20 bar seats, 70 seats in the dining room, and a 14 seat private wine room. Steadfast opened in 2016 inside The Kimpton Gray Hotel in the Loop at 120 W Monroe St.
 
Steadfast's previous executive chef – Ender Oktayuren – left the restaurant on good terms a few months back to fulfill his dream of moving back to his hometown of Madison, Virginia, with his wife and three kids to start a food truck called Over The Top Chef.
 
At Steadfast, Leven joins pastry chef Chris Teixiera in the kitchen.
 
Highlights from Leven’s dinner menu include:
 
* Clams Casino ~ Manila Clams, Parisian Gnocchi, Lardons, Caviar
 
* Chicken Vesuvio ~ Roasted Half-Chicken, Yukon Gold Potato, Snap Pea Salad
 
* Basque-style Mussels ~ Bar Harbor Mussels, Basque Style Pepper Sauce, Chorizo
 
* Wild Mushroom Blanquette ~ Seasonal Wild Mushrooms, Carrot, Leek, Blanquette Sauce
 
* Steadfast Burger ~ House Burger Blend, Smoked Bacon, Foie Gras Mousse, Taleggio Mornay, Shaved Black Truffles
 
Leven also has three “For The Table” large-format dinner menu options. They are:
 
* Lobster Thermidor ~ Two-pound American Lobster, Thermidor Sauce, Herb Salad
 
* Whole Roasted Duck ~ Glazed Duck Breast, Confit Legs, Wild Rice Risotto, Seasonal Vegetables

* Dry-Aged Ribeye ~ 36oz Dry-Aged Ribeye Steak, Schmaltz Potatoes, Mâitre d'Hôtel Butter
 
Highlights from Leven’s happy hour menu include:
 
* Lobster Tartine ~ Butter-Poached Lobster, Lemon, Dill
 
* Crispy Wings ~ Korean Glaze, Sesame Seed, Scallion
 
Leven has also taken full use of Steadfast’s dry aging room for housemade charcuterie and more. Some of the newest options available a la carte with accompanying pickles, preserves, garnishes, breads, and crackers are:
 
* Foie Gras Mousse

* Rosemary & Juniper Coppa

* Pastrami-spiced Bresola

* Duck Breast Prosciutto

Teixeira’s fall dessert menu features six items -- including a cheese board. Fall dessert highlights include:

* Apple ~ Sourdough Funnel Cake, Caramel Mouse, Roasted Apple Sorbet

* Corn ~ Robiolina Cheese Mousse, Tonka Bean French Toast, Sweet Corn Ice Cream

* Grape ~ Milk Chocolate Mousse, Cocoa Nib Pavlova, Roasted Grape Sorbet

Teixeira’s fall inflected “Artisan Bread” service includes six offerings including Mushroom "Bolo Levedo", Chorizo & Pepper Focaccia, and a Black Garlic Croissant. The bread service also allows guests to choose between three different types each of pickles, oils, and butters.