Photo: courtesy of Death and Co.

In an effort to ramp up its food program, Death & Co. enlisted Luis Gonzalez (formerly of Mercer Kitchen, JoJo, and Bond Street) for a new dinner menu that launched this week. Among the offerings are tuna tartar with crushed avocado and housemade kettle chips ($12); pan-seared foie gras with a corn pancake and poached quince purée ($18); lobster brioche rolls with crunchy jicama, apple and fennel slaw; and truffle macaroni with aged cheddar and truffle bread crumbs ($12). The full menu can be found here. For aspiring home mixologists, the bar has also posted recipes for new fall libations, including "Daisy Buchanan" and "Little Engine" (212-388-0882).

For those wondering what's next for the D&C team, Cien Fuegos, the new Cuban concept they are opening (with Gonzalez helming the kitchen), should launch by the end of the year at 95 Avenue A and Sixth Street. By December, expect sandwiches to be sold in the first-floor space; closer to spring, be on the lookout for an upstairs cocktail and dining area. Unlike Death & Co., which stresses the speakeasy theme, co-owner Ravi DeRossi, who had just gotten keys to the locale, says the space will be much more "open."