This Thursday we are pleased to host Nick Balla, Chef of O Izakaya--a Chronicle top 100 restaurant with 3 stars for food. Nick has also worked at Ozumo and Americano, as well as staging across Japan.
Nick will donate some of his proceeds to La Cocina, an incubator kitchen serving as a platform for low-income entrepreneurs. MSF profits will go to Martin de Porres House of Hospitality, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. They rely almost entirely on volunteers and donations, receiving no Church or government funds and operating with no salaried staff.
"Martin's is many things. Some people see it as a miracle. Some see it as a problem because "the poor" are not always pretty, and it is easier if "they" are invisible. Some see Martin's as the one place where someone calls them by name...Some see Martin's as a place where warm nourishing food is served, without embarrassment, without prosely-tization...Some see Martin's as a place that shows what idealism looks like in practice.
MENU:
Snap Pea Salad with beech mushroom, seared cauliflower, cucumber, edamame puree - $6
Satsuma Imo Korokke with tonkatsu sauce - $6
Local halibut “poke” with spring vegetables, hijiki seaweed - $9
Grilled pork steak with Serrano chili, lime, mint, radish, mizuna - $9
Knife-cut homemade udon noodles with choice of
A) spicy braised tripe with cilantro, avocado, scallion and cabbage - $8
B) rock shrimp dumplings with English Peas, tendrils and sesame - $8
Sesame-Avocado Brown Rice with maitake mushroom and (optional) chorizo - $7.5
PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, cilantro aioli and pickled jalapeno - $6.5
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Chocolate Ice Cream Mochi with hot fudge and chocolate puffed rice - $5.5
Humphry Slocombe Secret Breakfast Ice Cream - $3.25 per scoop
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