Chris Hastings - 5.4.13

Chris Hastings, the James Beard Award-winning chef and owner of Birmingham's Hot and Hot Fish Club, cooked an exclusive tasting menu featuring Alabama Gulf Seafood and the Southern, contemporary American dishes from his flagship restaurant, Hot and Hot Fish Club! He served:

• Amuse: Warm Oysters, Sea Urchin
• Clover Hill Farm Egg, Alabama Caviar, Foraged Lettuce
• Hot and Hot Noodle Bowl
• Fried Soft Shell Crab
• Pan-Seared Trigger Fish, Succotash
• Alabama Strawberries

Spirit of St. Louis ft. Gerard Craft and Kevin Nashan - 5.2.13

We welcomed Kevin Nashan and Gerard Craft, two chefs who’ve transformed the St. Louis dining scene, to CITY GRIT to cook a special tasting menu featuring their best dishes.

Chef Kevin Nashan, four-time James Beard Award semifinalist for Best Chef: Midwest, is the culinary powerhouse behind Sidney Street Café, where his seasonal, locally-sourced creations that incorporate his classic French training and innovative vision have become a gold standard. Chef Gerard Craft, named Best New Chef by Food & Wine and four-time James Beard Award finalist for Best Chef: Midwest, is behind some of St. Louis hottest restaurants. Craft, who opened Niche in 2005 at age 25, went on to open other renowned hot spots in the city (including Brasserie by Niche, Taste by Niche, and Pastaria).

At CITY GRIT, they served:

• Nettle Tea with Chicken Fat
• Peeky Toe Crab
• Brussels Sprouts, Smoked Trout Broth, Caraway
• Tuna
• Steak and Allium
• Red Velvet Cake

The Next Big Thing ft. Greg Baxtrom - 4.25.13

The second chef in our Next Big Thing series was Greg Baxtrom, an up-and-coming chef with a ridiculously impressive pedigree. Baxtrom, who’s worked at Blue Hill - Stone Barns, Per Se, Atera, Alinea, and North End Grill, has long been the behind-the-scenes man at some of the country’s best restaurants. Now he's branching out and working on his own project. He joined us at CITY GRIT to serve an exclusive tasting menu, featuring:

• Donko Shiitake, Mullet Bottarga, Celery Emulsion
• Pea Tendril Mousseline
• Glazed Dogfish, Rhubarb, Black Garlic
• Spring Lamb Sweetbread
• Fresh Pork Coppa, Reading Raclette, Maris Otter
• Strawberry Shortcake

Southern Hospitaliano - 4.18.13

Sarah was everybody's Italian Nonna for the evening, as she prepared a Southern-inspired Italian feast! At this memorable Southern Hospitaliano CITY GRIT dinner, she cooked her delicious twists on beloved Italian classics. The menu included:

• Crostini with Heirloom Bruschetta, Roasted Garlic, Fresh Ricotta
• Shaved Fennel Salad, Bitter Greens, Dried Cherries, Toasted Pine Nuts, Locatelli Cheese
• Fried Green Tomato Caprese
• Chicken Saltimbocca, Buttermilk Grits
• Polenta Shortcake

Aw, Shucks! - 4.4.13

Sarah cooked a multi-course dinner featuring oysters - deep fried, stewed, baked, and more! The menu for the night was:

• Oyster Po Boy Slider
• Vietnamese Oyster Stew
• Oyster Rockerfeller Gratin
• Roasted Carrot Salad with Seasoned Oyster Croutons
• Buffalo Fried Oysters
• Oyster Pan Roast
• Lemon Parfait

The Next Big Thing ft. Jonah Miller - 3.26.13

The first in our new series that brings rising star chefs to cook and develop their concept at CITY GRIT, Chef Jonah Miller cooked a four course tasting menu, previewing dishes from his soon-to-open restaurant Huertas. The dinner, inspired by his travels in Northern Spain, included: 

• Celery Root "Elvers" with Anchovy
• Porussalda
• Migas
• Fabada: Asturian Pork and Beans
• Almonds and Chocolate

Obanzai Omakazai - 3.12.13

If Sarah could be in two places at once, she'd be in the CITY GRIT kitchen in NYC AND running an Izakaya in Kyoto serving up an obanzai menu with a Southern twist. Since we're all about making dreams come true - even if only for a night - Sarah served a seven-course menu featuring Southern-inspired Japanese fare, including:

• Soy Deviled Egg, Siracha Flake
• Soba Salad, Seaweed
• Smashed Fingerlings, Kewpie Mayo, Nori, Bonito
• Kale, Toasted Sesame Sauce, Fried Shallots
• Soy-Braised Short Rib, Miso-Creamed Collards, Grits
• Sushi Rice Risotto, Mushroom Dashi, Uni Butter, Seared Scallop
• Red Beans and Rice Pudding, Sesame Brittle

Asian Palate with Jeannie Cho Lee and Doron Wong - 2.26.13

We hosted a four-course dinner featuring dishes inspired by the regional cuisines of Tianjin, Guangdong, and Sichuan! The meal was prepared by Toy’s Executive Chef Doron Wong, and the dishes were paired with wines selected by Jeannie Cho Lee, Master of Wine and author of Asian Palate. The meal included:

• Golden Dumpling "Tianjin Style"
• Steamed White Snapper "Swatow Style"
• Ma La Pork Belly
• Black Sesame Tong Yuen

Friday Fish Fry - 2.22.13

We took the idea of the Friday fish fry to the next level with a seafood feast featuring way more than just fried fish! We served:

• Seafood Chowder
• Tuna and Avocado Tartare with Salsify Chips
• Brussels Sprouts "Caesar"
• Fried Hake, Kale Slaw, Crispy Potato Salad, Baked Bean Purée
• Banana Pudding

Chef Ford Fry - 2.7.13

Ford Fry, Chef and founder of The Optimist and JCT Kitchen in Atlanta, cooked a preview of his soon-to-open, hotly-anticipated restaurant King + Duke! We served:

• Timmy Stubbs Brunswick Shrimp "Pan Roast"
• Coal-Roasted Beet and Carrot Salad
• Bacon-Wrapped North Georgia Trout
• Slow-Roasted Short Rib with Mushrooms and Kale
• Meyer Lemon Parfait with Black Pepper Sable

Brunch Village - 1.31.13

To celebrate the return of Fred Armisen and Carrie Brownstein's brainchild Portlandia (and poke fun at one of our favorite food cities), we threw a  BRUNCH VILLAGE dinner, featuring dishes inspired by our favorite food-related Portlandia sketches. We served:

• Collin's Chicken and Waffles with Maple Butter
• Craig's Crazy Guac Tacos with Pulled Brisket and Queso
• Potatoes Tornado with Cheese, Spicy Mayo, Ham, and Scallions
• Marionberry Pancakes
• Triple Play Platter: Baked Eggs, Arugula Salad, and Cheese Grit Soufflé
• Cup of Joe, Side of Dough: Coffee Mousse and Biscuit Donuts

Southern Comfort with Lynne Ryan - 1.29.13

We threw a super special Southern comfort dinner. Why was it so special? Because we teamed up with amazing Chef Lynne Ryan of Chefs to Dine For to bring you a Southern comfort feast like we've never served! To celebrate Alabama's National Championship win, Lynne created a six-course menu of Southern favorites that best represent her home state (and region!), including hoppin' John stew, chicken and dumplings, and lemon meringue pie!

• Ham Biscuits, Olive Puffs, and Deviled Eggs
• Hoppin' John Stew
• Polk Salad with Slab Bacon, Bitter Greens, and Buttermilk Dressing
• Chicken and Heart-Shaped Dumplings
• Barbecued Shrimp and Cheese Grits Soufflé
• Lemon Meringue Pie in a Jar

Southern Shabbat - 1.25.13

Sarah prepared a delicious (if untraditional), Southern-inspired Shabbat feast, featuring kofta meatballs, hummus soup, fattoush salad, and smoked brisket from our friends at Williamsburg's BrisketTown! 

• Fattoush Salad with Puréed Beets and Benne Seed Buttermilk
• Hummus Soup with Kofta Meatball
• Smoked Brisket with Cheese Grits and Spinach with Pickled Raisins
• Chocolate Mousse and Potato Latkes

Southern Spice with Anthony Lamas - 1.16.13

In 2005, Chef Anthony Lamas opened Seviche, a Latin restaurant that has received four-star reviews from both the Courier Journal and local food critic Robin Garr, and was also named one of the "ten great places for Latino flavor and flair" in the country by USA Today. We welcomed Chef Lamas into the CITY GRIT kitchen for an evening of “Southern Spice,” featuring six courses of Southern-inspired Latin dishes.

• Tuna "Old Fashioned"
• Warm Chicken Liver Mousse
• "Nuevo Latino" Shrimp and Grits
• Pork Belly and Collards
• Country Ham-Wrapped Grouper
• Banana Chimichanga with Coconut Dulce de Leche

Storytelling with Francis Lam - 1.16.13

There are few who tell stories like Francis Lam tells stories. Two years ago, our fabulous, food writer friend told some stories about "Cajuns, Croats, Vietnamese: On Land and Sea in Biloxi," at the Southern Foodways Alliance (SFA) Symposium. CITY GRIT hosted an evening of storytelling as Francis recounted the inspiring stories of Biloxi's residents and Sarah prepared dishes inspired by them. Fifty percent of the evenings proceeds were donated to the SFA. 

• Southern-Style Banh Mi
• Vietnamese Oyster Stew
• Crawfish Gratin
• Spicy Shrimp Spaghetti in a Can
• Vietnamese Sweet Soup

Peter Dale of The National - 1.11.13-1.12.13

Chef Peter Dale, this year's Food and Wine People’s Best New Chef - Southeast and chef/owner of Athens, Georgia’s critically-acclaimed The National, a farm-to-table restaurant serving Southern fare with a Mediterranean twist – came to CITY GRIT for a two-night series.

• New Year's Black-Eyed Pea Soup
• Beef Tartare with Harissa and Salsify Chips
• Shrimp Stewed in Plantain-Peanut Sauce
• Roasted Chicken Thigh with Braised Endive
• Bruléed Carolina Plantation Rice Pudding

Taste of the Low Country - 12.04.12

A taste of the Lowcountry came to New York City for one night only! We gave a sneak preview of the BB&T Charleston Wine + Food Festival® when acclaimed Charleston chef, Sean Brock of McCrady’s and Husk, and his McCrady’s Chef de Cuisine, Jeremiah Langhorne, joined forces with April Bloomfield of The Spotted Pig, The Breslin, and The John Dory Oyster Bar and Sarah serving this Southern-inspired dinner:

• Fattoush salad
• Shellfish and Benne Stew
• Grilled South Carolina Swordfish
• Roasted Heritage Pork
• Banoffee Pie Pudding

Riccardo Zarate of Picco - 09.14.12 - 09.15.12

As Food & Wine's People's Choice Best New Chef 2011, Ricardo Zarate and his restaurants (Picca, Mo Chica) received so much praise that there was no way we wouldn't beg him to come here. He took over CITY GRIT's kitchen for two nights in September, bringing us his innovative (and delicious) Japanese-inflected Peruvian food.

August in August - 08.21.12

Mike Gulotta and Kelly Fields of John Besh's New Orleans restaurant August cooked a benefit dinner for The John Besh Foundation's Chefs Move! initiative. Chefs Move! sends an at-risk New Orleans youth - all-expenses paid - to culinary school in NYC with the expectation that they'll come back to NOLA and spread the love.

• Two Run Farms Lamb Bacon with Pickled Watermelon, Peaches and Spiced Labneh
• Crispy Pass Manchac Buster Crabs, Louisiana Popcorn Rice Risotto
• Thai basil and Sundrop Tomatoes, Grilled Briar Hill farms Poisson
• Blackberry Panzanella and Warm Ricotta,
• Chocolate chess pie, Valrhona Feuilletine and Peppermint Ice Cream

Chef John Currence of City Grocery - 06.07.12

Chef John Currence joined us at CITY GRIT for a three night seris featuring a selection of southern produce and Mississippi seafood. Born and raised in New Orleans, the James Beard award winner for Best Chef 2009 and Top Chef Masters alum is the chef/owner of City Grocery, Big Bad Breakfast, and Snackbar. Currence, along with City Grocery's chef de cuisine and Snackbar's executive chef, served up this delectable multi-course meal:

• Succotash Salad
• Okra/Corn Fritters
• Black Pepper Fried Gulf "Royal Red" Shrimp
• Crispy Seared Gulf Flounder
• Lady Cream Pea/Popcorn Rice Hoppin' John "Risotto"
• Summer Peach Baked Alaska

Chef Ron Eyester of Rosebud - 02.18.2012

As a tribute to The Allman Brothers, Ron cooked an inspired dinner titled “Dreams” - Eat A Peach in The Big Apple. He stimulated our senses with dishes entiled "One Way Out" featuring baked clams, "Southbound" starring chicken from White Oak Farms, and "Eat a Peach" pop-tarts. It was a memorable evening that was music to our tastebuds featuring:

• Southern Snacks
• Black Eyed Pea Risotto
• Baked Clams
• Marinated Wild Mushrooms
• Beer Braised White Oak Pastures Chicken
• Peach Pop Tart

Chef Leanne Wong - 11.27.2011

The seven-course tribute dinner was dedicated to the many chefs, friends and family who have influenced and inspired Top Chef contestant Leanne Wong during her culinary career. The meal featured:

• Billionaire's BLT
• Old-School Ramaki
• Smoked Togarashi White Tuna with Almond Tofu and Smoked Figs
• Roasted Kabocha Squash, Mushrooms, and Nori Butter
• "Coucroute" Mirin-Glazed Spanish Mackarel
• "Reinvention" Soy and Ginger Poached Lamb Loin
• Matcha yogurt, Basil Seeds, and Shiso Flour
• Dark Chocolate Cremeaux with Black Sesame Praline