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Culinary all-star match-up featuring Chefs George Mendes, David Santos, and South Carolina's Sean Brock.
"So excited about finally doing an Underground Eats dinner in NYC! I love cooking with George, we're brothers from another mother. And I can't wait to cook with David Santos, everyone is talking about his food!" Sean Brock, Award-Winning Chef (Husk, McCrady's)
Three chefs. Six courses. One night. This is the SUPPER BOWL.
The day after the Super Bowl, whether you are sulking over a loss or dancing with triumph, you may feel a bit lost and disheartened knowing that the final, ultimate match-up of the year is over. Until...
You realize you are going to Louro for a one-night-only dining experience with an all-star trio of chefs that includes James Beard Award-winner Sean Brock, Aldea's formidable George Mendes, and Louro's rising star, David Santos. Let's be honest, this is the culinary equivalent of a rock supergroup. These superstars will combine their talents to offer an exclusive six-course tasting menu that will highlight the flavors and cooking techniques for which each of these critically-acclaimed chefs are so well-known.
Hailing from South Carolina, Chef Sean Brock (Husk, McCrady's) is making the big journey up north to offer us Yankees his award-winning (Bon Appétit's Best New Restaurant 2011) southern fare as Chefs Mendes and Santos prepare courses with flavors rooted in their Portuguese heritage. All three chefs will serve two courses and craft cocktails will be provided by Vermont-distilled Whistle Pig Rye. Dinner includes selected wine pairings by esteemed Esporão winery of Portugal that will compliment the flavor offerings of each chef. Guests have the option between two seatings, one at 6:00pm and one at 9:00pm.
Arrive in style: Uber is offering a $35 car service credit to all new Uber users. Those who purchase tickets will receive a follow-up email including instructions to redeem credit.
First / Sean Brock
Raw scallop with heirloom turnip and black truffle
Wine: Defesa Rose 2011
Second / George Mendes
Charred Octopus with squid ink , kaffir lime , roasted potato broth
Wine: Duas “2” Castas 2011 (Semillon & Viosinho)
Third / David Santos
Herb roasted monkfish with Portuguese tomato sauce, aromatic rice and crisp parsley
Wine: Esporao Reserva white 2011
Fourth / George Mendes
Scottish pheasant "en escabeche" with lemon balm and coriander
Wine: Assobio 2010
Fifth / Sean Brock
Slow-cooked pork with celtuse, poached in whey and charred onion juice
Wine: Esporao Reserva red 2009
Sixth / David Santos
"One Bourbon, One Scotch, One Beer" bourbon curd, Scotch bread pudding, beer ice cream
Wine: Quinta dos Murças 10 yr Tawny port
Share With Discerning Friends
all-inclusive six-course dinner + cocktail + wine pairings
$150 / person
all-inclusive six-course menu + cocktail + wine pairings
$150 / person
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