Sample Menu. The First In Our New Series That Brings Rising Star Chefs To Cook And Develop Their Concept At City Grit, Chef Jonah Miller Cooked A Four Course Tasting Menu, Previewing Dishes From His Soon-To-Open Restaurant Huertas. The Dinner, Inspired By His Travels In Northern Spain, Included:
Celery Root "Elvers" with anchovy
Fabada asturian pork and beans
Almonds And Chocolate
Sample Menu. If Sarah Could Be In Two Places At Once, She'd Be In The City Grit Kitchen In NYC And Running An Izakaya In Kyoto Serving Up An Obanzai Menu With A Southern Twist. Since We're All About Making Dreams Come True - Even If Only For A Night - Sarah Served A Seven-Course Menu Featuring Southern-Inspired Japanese Fare, Including:
Soy Deviled Egg siracha flake
Soba Salad seaweed
Smashed Fingerlings kewpie mayo, nori, bonito
Kale toasted sesame sauce, fried shallots
Soy-Braised Short Rib miso-creamed collards, grits
Sushi Rice Risotto mushroom dashi, uni butter, seared scallop
Red Beans And Rice Pudding sesame brittle
Sample Menu. We Hosted A Four-Course Dinner Featuring Dishes Inspired By The Regional Cuisines Of Tianjin, Guangdong, And Sichuan! The Meal Was Prepared By Toy’s Executive Chef Doron Wong, And The Dishes Were Paired With Wines Selected By Jeannie Cho Lee, Master Of Wine And Author Of Asian Palate. The Meal Included:
Golden Dumpling "Tianjin Style"
Steamed White Snapper "Swatow Style"
Ma La Pork Belly
Black Sesame Tong Yuen
Friday Fish Fry
Sample Menu. We Took The Idea Of The Friday Fish Fry To The Next Level With A Seafood Feast Featuring Way More Than Just Fried Fish! We Served:
Tuna And Avocado Tartare with salsify chips
Brussels Sprouts "Caesar"
Fried Hake kale slaw, crispy potato salad, baked bean purée
Chef Andrew Wiseheart Of Contigo
Sample Menu. West Texas-Native Andrew Wiseheart Is Co-Owner And Executive Chef At Contigo In Austin, Texas. Wiseheart's Innovative, Ranch-Inspired Cuisine Earned Him National Acclaim, Including Being Named A "Rising Star" By Star Chefs And One Of The Top Culinary Professionals Under 30 By Eater.Com. He Cooked Two Nights At City Grit, Serving The Following: