Whisk at 351, meant to be a pop-up with a little bit of longevity, is nearing its final days, with a last dinner at 351 Hanover St. planned for December 31st, but then it's onwards to a new semi-permanent space. Chefs Jeremy Kean and Philip Kruta are "very close to securing their next spot," according to a rep, and a press release hints at the availability of homemade ice cream next year as well. While Whisk is primarily based around a five-course tasting menu ($65), an early bird four-course menu is available between 5:30pm and 6pm for $40, and the team recently added a la carte options.
Kean and Kruta employ Whisk chefs through the Haley House's Transitional Employment Program, which provides recently incarcerated people with the opportunity to pursue training and education that will open up options for them in the culinary industry.
· All coverage of Whisk on Eater [~EBOS~]