Aug. 17, 2022

This paid piece is sponsored by The Treasury.

A Southern-inspired take on a flatbread.

A classic Asian appetizer with a culinary twist.

And a standout sauce that creates an amazingly tasty steak.

They’re some of the new additions on the menu at The Treasury, located within Hotel on Phillips at Ninth Street and Phillips Avenue.

“We’re a bar first, but our goal is to fully service our guests,” general manager Michael Mohr said.

“So you can get a steak here, you can get an elevated chicken sandwich, you can dine without leaving the hotel.”

And, while the menu is highlighted by its appetizers and small bites, it has made The Treasury a downtown dining destination, along with a favorite place for crafted cocktails.

“People are discovering the food,” Mohr said. “If it’s their first time coming in to eat, they always say they’re surprised to find such great food. I think people appreciate how it’s a fully composed plate, even if it’s an appetizer. Everything complements.”

Head chef Matthew Regnier leads the culinary team and likes to make adjustments to the menu about four times a year. The recent version is “the most collaborative menu we’ve done,” he said.

“Our team contributed a lot of ideas and helped refine these dishes. We cater to a lot of tastes, from out-of-towners to locals who like approachable dishes with a twist, as well as very creative people, so I think you’ll see that reflected in the menu.”

Here’s a look at some of the newest dishes you’ll discover at The Treasury:

Bayou Flatbread

The Bayou Flatbread is made with roasted tomato sauce, red shrimp, Andouille sausage and a house cheese blend.

Flatbread is new to The Treasury, and this one resulted from experimentation in the kitchen.

“One of our guys was making something for us to eat with what we had on hand, and we all said, ‘Wow, that’s good.’ And three or four versions later, that’s how we got there,” Regnier said. “He spent a lot of time in the South, and he helped put this together.”

Crab Rangoon

The Treasury is known for its popular Asian dishes, and the latest addition is no exception. It’s Regnier’s take on a crab Rangoon, handmade and served with sweet-and-sour and scallion ginger sauces.

“I really enjoy Asian food,” he said. “I worked with a Korean woman while at USD, and she’s a legendary chef who started my love for Asian food. Our amazing prep team is hand-pinching every crab rangoon, and diners really are responding to this.”

Steak & Fries

It’s a complete, delicious meal with a flavorful twist. This 8-ounce flat iron steak is served with a red chimichurri, steak fries and roasted garlic.

“Red chimichurri is bright and light and makes any steak taste good,” Regnier said. “It’s spicier than a green chimichurri with the addition of Calabrian chilis, roasted red pepper, smoked paprika and really good olive oil, so it’s a little more smoke and heat.”

Tuna Salad

Start with sushi-grade ahi tuna and add grapes, feta, Marcona almonds, watermelon radish and avocado citrus vinaigrette with a spring lettuce mix for this new and popular menu item.

“We’ve done salads in the past, but I think the timing on this one is really nice,” Regnier said. “The quality of the tuna is exceptional, which always helps, and it’s simple. But less is more, and it’s been really popular.”

Other newer dishes include calamari, which includes a standout Vietnamese ranch, and Pub Fries, which are served with chipotle beer cheese, smoked brisket, BBQ sauce, red onion and chives.

Classic favorites to try are the Treasury Dip – artichokes, spinach, cream cheese and Parmesan served with crostini – and the orange cauliflower, served with orange ginger sauce, sesame seeds and scallions.

“We have customers come in specifically for these dishes, and we do listen to our customers,” Mohr said. “They’re guiding us and driving us.”

The Treasury’s kitchen is open until 10 p.m. Monday through Thursday and 11 p.m. Friday and Saturday.

And don’t forget about the cocktails. Here’s one new addition to taste: Blood Money, made with Pinhook rye, Botanika Angelica bitters, grapefruit, lemon and Demerara sugar.

“This was crafted by one of our team members who is a big rye whiskey fan, and the flavors play really well together,” Mohr said.

“We’re continually trying to offer new reasons to stop in. So you’ll likely see the menu evolve sooner than later.”