There’s no question that beef braised in red wine until perfectly fork tender, laced with bacon and mushrooms, and served over a mashy bed of potatoes is perfectly compatible with today’s climate. The proper spelling of this dish has been in dispute amongst the Nook-igenstia however. This author defers to The Food Lover’s Companion which spells it Bourguignonne. As it happens, we’re plating up comfort in the Burgundian style tonight, November 28th for Laundry Day. Kick off your week with some. You’ll enjoy it so much, you won’t care how it’s spelled onne bit.
Our three course Sunday Dinner for November 27th is the exclamation point on your holiday weekend. Kabocha Squash Soup with Fried Kale and Balsamic is a moment of reflection and gratitude. Grilled Atlantic Salmon with Celery Root Puree and Roasted Carrots is a poignant and sustained final note. A Red Wine Poached Pear with Hazelnut Gelato is an elegant finale. Arthur sends you off at the bar. Photo by Huong "The Last Word" Nguyen.
When Andy Zavala was very young, he had a dream. What he envisioned in that dream has plagued him, year after year, until tonight. Join us November 21st as the Chef fulfills his longing and replicates his “dream sandwich”: BBQ Pulled Pork on Pain Rustique with Onion Rings, Lemon Aioli and Pickles, served with Fries and Slaw on the side. It’s the stuff Andy’s dreams are made of. Nook Bistro: satisfy that craving.
Recent studies have proved that enjoying Sunday Dinner at Nook prior to the holiday can increase your performance on Thanksgiving by 37%. Join us November 20th and we’ll get you in shape. Warm up with Shaved Brussels Sprouts, Bacon, Cheddar, Red Onion and Whole Grain Mustard Vinaigrette. Shrimp with Wild Rice Pilaf and Coconut Emulsion conditions the waistline and improves endurance. A stamina building Chocolate and Banana Bread Pudding completes your training. Arthur coaches you up with cocktails.
Need some last minute help this Thanksgiving? We have your favorite items available as sides on our catering menu, plus salads and desserts too. Check it out here. Just call in your order before the end of day on Monday, November 21st for pick up on Wednesday, November 23rd, and we’ll cook it up.