It’s been a swift change from Sara Hauman as Huxley’s executive chef to Manfred Wrembel stepping up to the stoves — in less than three weeks there’s already a new menu in place. Wrembel said his goal was to start by only adding "approachable" foods to the menu, and his burger definitely hits that mark; the four-ounce dry-aged ground chuck comes with a pressed "bacon wafer," as well as fried onion, American cheese, frisee lettuce, MSG aioli and a housemade seeded onion bun. "Everybody always has a burger on the menu, and chefs get disgruntled because then it’s the only thing that sells, but I want to make it smaller so I can keep the price point down and also maybe people will still order other things after the burger," Wrembel told Eater.
Those other items include dishes like chicken liver ravioli, cornmeal fried chicken and corned pork cheeks. "I want to keep it simple with really good flavors. Familiar items people can grasp onto, but obviously still with our twist," Wrembel said. He hasn’t kept anything from Hauman’s old menu — "She has a hell of a reputation, and that’s nerve wracking alone to step in after Sara," he said. May her famed avocado toast RIP. Check out the full menu below, as well as the new beverage menu, which owner Kris Esqueda updated to with the addition of a keg system and reconfiguration of the wine and beer lists.