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The Great Sous Chef Tapas Challenge

December 31, 2015

Monday, January 18th, join us for our annual Tapas Challenge! This year the Sous Chefs are battling it out for your votes. The participating chefs include our very own, Molly Dwyer, Mark Bestmann of Coppa and Nicco Muratore of Commonwealth. Each chef will create a dish for a first, second and third course. The catch? Each course contains…

Pastrami Burger

December 31, 2015

When we’re not hanging out at BBQ joints, we devote almost equal time to burger stands and Jewish delis. In this burger we bring together all the key elements of a great pastrami sandwich and a perfectly cooked beef patty. Eat up! Ingredients  1 1/2 pounds beef chuck or ground chuck 1/2 teaspoon kosher salt…

New Year’s Eve Dinner

December 9, 2015

5 Courses // $65 per person 1st Lobster Fresh Rolls yuzu noc cham dipping sauce Caramelized Onion & Squash soup gruyere crostini Lamb Pastrami Bruschetta rye toast, brussel kraut, lacey’s beer mustard 2nd Pork Fried Rice Coquettes kewpie mayo, unagi sauce Sumac Spiced Grilled Halloumi charred eggplant & honey spread, crispy pita Nantucket Bay Scallop…

Our Southern Christmas Eve Menu

December 9, 2015

*With order of entrée receive Cornbread with Honey Sea Salt Butter* Starters Shaved Salad $10 creamy dill vinaigrette, peacans, crispy shallots Smoked Chicken Wings $10 agave, BBQ spices, coleslaw The Wedge Salad $10 ranch dressing, pickled red onion, bacon bits, hard boiled egg Pimento Cheese Fritters $8.50 BBQ ranch Deviled Crab Eggs $10 chive, whole grain…

Rox-Berry Delight

December 9, 2015

A Holiday Cocktail ~ Courtesy of Tatiana Lav Ingredients – 2.5 oz Absolute Vodka – 1 oz Chambord – 4 fresh raspberries – 4 blackberries – 3 rosemary strings – lemon juice – Cardamon bitters   Directions Muddle raspverries, blackberries and rosemary all together. Then add Absolute Vodka, Chambord, a splash of lemon juice and a…