Yes, it’s a horrible night. So go out and support your local restaurants and get some warming food to fill your belly and soothe your soul. I sent out word to chefs around town to show me a picture of their kitchens prepping weekend specials. Consider:
At Noon Midtown: Braised Painted Hills beef short ribs, Bel Paese and white cheddar cheeses and pickled onions on ciabatta for $8.50
At the Shed at Glenwood: Chef Lance Gummere shows off his sustainable wreckfish he is going to pan sear and serve with organic arugula and radishes for $24.
At La Pietra Cucina: Sous Chefs Joe Rahme and Marvin Elauria processing a whole Yorkshire pig for Double cut Yorkshire pork Chop with ceci, napa cabbage & Calabrian fig mostarda for $25.
At La Tavola Trattoria: Tomatoes and sugar for tomato conserva that goes with house burrata, $12; rehydrating porcinis with onions and carrots for mushroom ragu with house tagliolini, $14.50.
At Canoe: Butcher Francisco preparing the Maryland Wild Striped Bass that will be served with a sunchoke puree for $24.
At Muss & Turner’s: Pozole rojo with local Berkshire pork in a red chile broth with hominy. Garnished with cabbage, watermelon radish and cilantro. $8.53
At HOBNOB: Executive Chef Brett Ring braising pork shank with Sweetwater Georgia brown for this new restaurant’s opening menu. Beer braised pork shank with buttermilk mashed potatoes, apple braised collard greens with natural jus, $14.
At One Midtown Kitchen: Main ingredient for Cornmeal Crusted Skate Wing with Prosciutto and Parmesan Braised Leeks, Carrots and Potatoes for $22.