Our $20 Sunday Dinner for October 19th rewrites the doctrine on how one might dine on Sunday evenings. Butter Lettuce, Grapes, Lemon, Oyster and Herbsaint Dressing assemble for a flavorful debate on your palate. We’ve reinterpreted steak to mean Ribeye with Pineapple-Maytag Blue Cheese Salad. And a lovely Chocolate Pudding for dessert is the new heaven. Nook’s Pontiff of Cocktails, Michael, will be on hand pouring the drinks.
We’re currently pouring a very sound flight of Scotch for you to delight in. Sample three, one ounce pours of the good stuff, including selections from Islay, Campbeltown and Speyside. If you like Scotch, you can revel in a graceful progression of notes from peat and brine right along to butterscotch.
If you’re not otherwise engaged this evening, we invite you to join us for the always lovely and utterly delightful Monday night soiree we call Laundry Day at Nook. Lend us the pleasure of your company and we’ll serve you up a hot plate of Catfish and Grits, superbly prepared by Chef James, for just $12. You may also find pleasure in one of our many beer and wine offerings, or one of our exquisite cocktails. It all transpires tonight, October 12th at Nook!
We just got off the phone with Gwyneth Paltrow and she assured us that diners will have no trouble commuting to Nook on October 12th for our three course, $20 Sunday Dinner. This is great news because Chef James (who should be the White House Chef, but we're glad he’s not) has another meal worthy of an Executive In Chief planned for you. Curry Roasted Cauliflower with Beets, Kale and Quinoa leads the motorcade. Grilled Chicken with Spinach, Creamy Polenta, Royal Trumpet Mushrooms and Salsa Verde is definitely worth diverting traffic for. And a Cinnamon-Apple Shortbread is no lame duck in its last course of this dinner. Michael adjusts his ear-piece and makes you fine cocktails at the bar.
If your lips have never had the joy of tasting a barrel aged cocktail, now is your chance! No idea what I’m talking about? Here’s the progression: 1. Procure an oak barrel of some sort, preferably from a Cooper (going down to the docks is another place to find them). 2. Mix up a big batch of your favorite cocktail. 3. Pour said cocktail into barrel and age for approximately six weeks. The result is a refined and more complex version of your new favorite-favorite cocktail. Starting tonight, we’ll be pouring our Barrel Aged Louisianne for your enjoyment, with more to follow. Come by and try it before the barrel runs dry.