Crawfish arriving at Boxing Room. Photo from Facebook.
While I am stuffing my face at Jazz Fest this weekend with crawfish Monica, chef Justin Simoneaux of ~BOXING ROOM~ will enable you do the same! He’s added two specials to the menu in honor of the New Orleans Jazz & Heritage Festival, which also includes crawfish bread (a mixture of sautéed crawfish tails, garlic, celery, bell pepper, and mozzarella that’s stuffed into pizza dough—whoa). Meanwhile, crawfish Monica combines crawfish tails, tomato, the holy trinity, cheddar Mornay, and pasta. HELLO. Let’s get fat together this weekend!
Bwok. Actually, I don’t know the sound a guinea hen makes, but I do know it is delicious. If you are a fan of fowl, you’ll want to check out this special Bird Dinner at ~OLIVETO~ from Tuesday May 7th-Friday May 10th. Chef Jonah Rhodehamel’s menu will focus on various domestic breeds of fine game, including Liberty Farms ducks, Phillip Paine’s Sonoma pigeons, Bud Hoffman hens, and a variety of other birds provided by smaller, local farms, such as geese (in season), guinea hen, quail, and pheasant. Call for reservations: 510-547-5356.
Over at ~AME~, you can reserve a seat for a new and special kaiseki menu served on the first Thursday of each month (the first one kicks off May 2nd). Chef Hiro Sone will prepare the dishes at Ame’s sashimi bar for eight guests total each month. Seatings will be at 7pm, and reservations are taken two weeks prior. $165 per person (dinner must be prepaid when the reservation is made); $95 beverage pairing. To reserve, call 415-284-4040.
On Monday May 20th, chef Thomas McNaughton will be serving a special dinner at ~CENTRAL KITCHEN~ highlighting ingredients from Devil’s Gulch Ranch in Marin. The dinner’s five courses will be prepared tableside, with discussion from McNaughton on the ranch and its practices. There are seatings at 5:45pm and 8:30pm, and tickets are $250, and include wine pairings and gratuity.
Last week in my review of ~CAPO’S~, I mentioned how much I love the meatballs there. Well, now you can enjoy a bunch of them on Sunday afternoons at the new Spaghetti Sundays at Capo’s. Every Sunday, there will be a family-style meal (served from 12pm-2:30pm) that includes spaghetti and meatballs, Caesar salad, garlic bread, and “pasta fazool” soup. The menu serves four to six people and is available for $39.99.
Curious about the food of Abruzzo? For the month of May, ~BARBACCO~ chef Nick Kelly will be offering a menu of Abruzzese dishes, like maccheroni alla chitarra and the traditional spring soup of Termoli.