Sad as it may be, we can’t see that we didn’t see this one coming: Evan Turney, now busy holding down the fort full-time at Varga Bar, has stepped down from the Executive Chef position at his old haunt, Valanni. That leaves Valanni’s kitchen in the hands of new Executive Chef John Strain. Strain had worked in Valanni’s Turney-helmed kitchen for over five years, but now steps out on his own by adding many new items to the swanky Mediterranean hot spot’s menu, and from the looks of things, we are eager to get over there and give them a try. High on our list of Valanni priorities is their new selection of vegetarian tapas, including both spanakopita and chickpea frites with roasted garlic aioli. Other prominent menu features include:
• Marinated Tofu with pomegranate molasses, tahini smoked paprika – $6
• Steamed Baby Clams with jalapeno and lime drawn butter – $8
• Watermelon & Feta Salad with micro arugula greens, sherry
vinaigrette, mint and a 50 year aged balsamic vinegar – $9
• Salmon & Goat Cheese Agnolotti with beurre-blanc and American
sturgeon roe – $10
• Lump Crab cakes served with spicy mango puree – $14
• Grilled Day Boat Scallops served with crispy potato gnocchi,
truffled corn and caramelized onion sauce – $24
• Crisped Skin Striped Bass served with Israeli cous cous, baby
artichoke hearts, roasted tomatoes and saffron vermouth beurre blanc – $24
• Honey Glazed Magret Duck Breast with turnip puree, peach and bell pepper succotash – $25

If you go to try out Chef Strain’s new menu on a Sunday, Monday, or Tuesday night, you can take advantage of Valanni’s $30 prix fixe menu (homemade sangria, entrée, and either appetizer or dessert). We’ll be over at the table in the corner, full of tapas- and sangria-fueled giddiness, loving life.

Valanni, 1229 Spruce Street, 215-790-9494