Fresh flavors in full bloom

Spring menu brings 11 new dishes to Torchy’s and Hagerty’s

Chef Tasting Table Wednesday, February 23 1By Eric Floyd,
WAC Executive Chef

What a long, strange trip it has been. The past two years have proven challenging throughout the restaurant industry. That’s why it gives me even more pleasure than usual to roll out a new menu for Torchy’s and Hagerty’s this spring.

Heading into the season, I spent quite a bit of time focusing on new dishes. In general, big, bold flavors drive my creative passion. Whether cooking at the Club or at home, I’m constantly looking for innovative ideas that will keep WAC members coming back for more.

One of my personal favorites on the new menu is the seared Berkshire pork tenderloin with roasted zucchini chimichurri, baby rainbow carrots, and heirloom marble potatoes. Adding zucchini to a traditional chimichurri creates a new and unique flavor profile that really ties into the tenderloin.

I’m also excited to be introducing some new seafood dishes, including blackened ahi tuna with miso soy butter, julienned Asian vegetables, crispy garlic and shallots, and a jasmine rice cake. The tuna is spicy, and the miso soy butter adds richness to the dish.

There is also seared ancho-dusted wild Alaska salmon with elote-style roasted corn, charred tomato salsa, and garlic-sautéed baby spinach. Combining Alaska salmon with charred tomatoes makes this one pop!

I grew up in Los Angeles, so Latino and Asian cultures heavily inspire my cooking. One new dish on the menu that really shows its Latino roots is the Duroc pork shank pibil. This is a slow-roasted pork dish with mango- and habanero-braised shanks, pickled red onions, cilantro oil, red rice, black beans, and corn tortillas. If you like Mexican food, this is one you won’t want to miss.

Whether you go with one of our WAC staples or work your way through our new menu, I hope to see you in Torchy’s and Hagerty’s this spring. I think you’ll agree that flavor is blooming!

—Reach WAC Executive Chef Eric Floyd at

As published in the April/May/June 2022 issue of WAC Magazine. Photos by Olivia Brent.

—Posted March 25, 2022

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