Upon completing a morning stroll I came upon my associate Chef James intently studying a pan filled with the most peculiar vegetables. “Whatever are you doing this time, Richardson?” I asked. He hushed me with a slight raise of his hand, index finger pointed to the ceiling, gaze focused on a beet, and then he spent the rest of the day playing the violin in solitude in our dry storage room. Come by and join us Sunday, May 17th for three singularly delicious courses. First, you’ll enjoy the result of the Chef’s sunrise investigation when we serve you his Sunday Morning Farmer’s Market Salad! Next, Pot Roasted Beef with Red Flannel Hash and Horseradish Crema is the truth that remains when you’ve eliminated the impossible. And a Buttermilk Panna Cotta with the best strawberries the season has to offer closes the case. Michael pretends to be Lestrade at the bar.
If you haven’t yet acquainted yourself with this entree, we recommend you do so very soon. Enjoy Local Yellowtail served in magnificent fashion over a bed of seared Tomatillo with a uniquely delicious Coconut-Corn Sauce, Lime and Chili Oil. It’s another feat of Chef James’ culinary wizardry available only at your neighborhood bistro.
Obi-Wan: “Your father wanted you to eat this when you were old enough, but your uncle wouldn’t allow it. It’s your father’s Laundry Day special: Spicy Pork Meatballs with Polenta and Petite Salad. At just $12, it’s an elegant meal for a more civilized age.” Thanks, Master Jedi, now switch off your targeting computer, it’s Laundry Day!
To commemorate Cinco de Mayo we’ll be throwing a little bash at our communal table and counter. We’ll have Happy Hour all night with Chips and Guacamole and Tacos de Carnitas on the menu, in addition to half off most of our small plates and $5 wine and cocktail selections. And what Cinco de Mayo would be complete without a $5 Margarita? I can’t think of one. Viva Mexico, viva Nook.
If you can pause from dancing around the May-Pole this weekend, we’ll be serving a $20 Sunday Dinner that’s not stern in faith, but more like a carnival for your palate. Join the other fauns, nymphs and Gothic monsters on May 3th for three courses of lively splendor. Cannellini Beans gayly decked with Radish, Parsley, Olives and White Anchovy start off the affair. Roasted Lamb Shoulder fluttered with Smashed English Peas and Jus could please a He-Goat. And there’s no better finale to the mirth than Coconut Rice Pudding with Pineapple. Michael removes Haw Thorns at the bar.