New chef, new menu, new location
Restaurant gets new chef and menu
TROY AND SCHENECTADY, N.Y. » Slidin’ Dirty recently announced it has introduced a brand new menu, starting with its Troy location along with the hiring of Executive Chef Ryan Cusack, a New England Culinary Institute graduate that has been chef at regionally-renowned restaurants.
Officials said the hiring of Cusack and the new menu marks the next chapter for Slidin’ Dirty. The menu is also the first menu designed by someone other than Tim and Brooke Taney, the cofounders of SD.
The Schenectady location will also introduce a new menu, designed by the Taneys, that will launch Aug. 9. The Schenectady menu launch will coincide with an event to highlight new murals inside the restaurant, designed by renowned artist Chip Fasciana.
“We’re excited to bring on Ryan and introduce this amazing menu to the masses,” said Tim Taney, co-founder and managing member at Slidin’ Dirty. “We’re confident that our patrons will enjoy Ryan’s take on our signature dishes and his own items.”
The menu includes an updated take on a few signature SD menu items, as well as entrees and appetizers totally new to the Slidin’ Dirty experience including a soba noodle salad, lobster roll, fried brie – all with a focus on international flair.
Cusack, a Capital Region native, is a New England Culinary Institute graduate. With 20 years of kitchen experience, Cusack was a chef at Jose Malone’s and Daisy Baker’s, both in Troy and was a Rising Star Chef in 2012 as part of the Albany Wine and Dine for the Arts. Cusack’s style is influenced by global flavors with a focus on a classic technique.
In addition to the new menu and Cusack’s hiring, Slidin’ Dirty is also making a commitment to sustainability and will progressively phase out plastic straws and other plastic items (primarily on the catering front) from its inventory.
Additional company information can be found online at SlidinDirty.com, on Facebook (fb. com/slidindirty), and on Twitter (@SlidinDirty).