City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

The weather outside is frightful, but these specials look delightful!

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:

noonAt 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.

2 comments Add your comment

Needabailout, too!

December 18th, 2009
9:45 pm

Thanks, but I think I’m home-bound tonight. I just made Daniel Boulud’s braised pork shoulder roast with Guinness, dried cherries and sweet potatoes in the sauce as a dress rehersal for x-mas dinner. I’ll pair it with a french potato gratin and green vegetable sides. Ah, comfort food on a cold winter’s night…


December 22nd, 2009
5:26 pm

Sustainable Wreckfish?? Really? That’s funny.