Meat from Around the World

For this dinner, we’re looking at meat not just as the centerpiece of a plate, but as an ingredient shaped by culture, technique, preservation, fire, spice, fruit, herbs, and texture. Different cuisines approach meat in very different ways, and this menu is built around those contrasts.
Rather than repeating the same steak-and-sauce format, each course highlights a different preparation and flavor relationship. Pear softens and sweetens beef, mint and yogurt cut through lamb, preserved lemon brightens duck, tamarind sharpens grilled beef, and blackberry adds acidity and depth to smoked brisket. The goal is to explore how different cultures use unexpected accompaniments to make meat taste more distinctly like itself.
Menu
1. Japanese Beef Tataki
Pear, ponzu, shiso, served over a crispy rice cake
2. Turkish Lamb Köfte
Mint, yogurt, sumac, served over smoked eggplant purée
3. Korean Galbi
Asian pear, sesame, scallion, served over a mini potato-jeon style potato cake
4. Moroccan Duck Breast
Apricot, preserved lemon, mint, served with an herbed couscous cake
5. Persian Chicken or Lamb
Pomegranate, walnut, saffron, served over crisp saffron rice, tahdig-style
6. Thai Grilled Beef
Tamarind, mint, toasted rice, served over a coconut sticky rice cake
7. Argentine Beef
Parsley-mint chimichurri, charred onion, served over crispy potato pavé
8. American Smoked Brisket
Blackberry, black pepper, cider vinegar, served over cornbread spoonbread
To complete the interest form, please go to this link: https://forms.gle/Qafsznerx73ZxVMe8
Due to high interest and limited seating, submitting the interest form does not guarantee a spot at the dinner. Once the form closes, available seats will be selected by lottery from everyone who expressed interest. If you are selected, you’ll receive a confirmation with the next steps to secure your seat.