We’re kicking off March right and opening up our kitchen to Chef David Santos, Per Se and Bouley alum (ooh la la)! For four nights Chef Santos, with the help of some friends, is bringing you four incredible and unique menus.
MARCH MADNESS
We’re not talking about basketball here people, although all the talk of Linsanity is making us a little Linsane! This dinner won’t resemble any food found at Madison Square Garden, but it will feature foods that at one time in history were thought to make you crazy. With ingredients like Eggplant, Sea Bream, Nutmeg, Rye and Absinthe this menu is sure to boggle your mind, and hopefully not scramble it (wink, wink).
By now y’all should know CITY GRIT is all about Southern Comfort but we’re actually a fan of comfort food in general. This time around with the help of Chef Andrew Kraft, Minnesotan and NYC chef, the comfort is by way of the Land of 10,000 Lakes. The menu will feature Minnesota’s most popular comfort foods such as the state fish Walleye, Braised Short Ribs with Spaetzel and Apple Bread Pudding with Salted Caramel Gelato.
Before bagels, pizza, pretzels and hot dogs were established as quintessential NYC foods, there was the humble oyster. When Henry Hudson first sailed the river that would one day bear his name, Native Americans had long been plucking its oyster beds. Chef Santos will be paying homage to New York City Oyster Houses and the culinary history they possess. Imagine a menu filled with raw, fried, pickled and stewed oysters -he even managed to put some “oysters” in the dessert!
On his final night, Chef Santos will be joined by Akiko Moorman, with credits such as Momofuku and Hapa Kitchen, to prepare a six course Portuguese-inspired Japanese menu (Get it? Japaguese!). Some of you may not know but tempura is derived from the Portuguese word temperar, which means to cook! Expect Miso Caldo Verde, a new spin on Tempura & Ceviche, as well as a few more of their creations to transport your taste buds.
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