This Thursday we're extremely excited to have Nick Balla of O Izakaya as guest chef. His menu will be a sneak preview of Nombe, opening in late November in the former Tacos Santana space at 21st & Mission. Nombe will feature traditional and contemporary Izakaya fare, with a large sake and wine selection. Nick will be Nombe's executive chef, partnering with Mari Takahashi and Gil Payne of Sozai restaurant. Joining Nick in the kitchen on Thursday will be Mari as well as Eric Lowe of Bix.
A portion of Nick's and MSF's proceeds will go to Martin de Porres, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. Their program is especially uplifting because of the altruistic spirit of their volunteers--some of whom are full-time, live on site and earn no money.
MENU:
Fuyu persimmon with bitter greens, grated wasabi - $6
Dayboat scallop crudo with fennel, grape and shiso - $9
Fried BBQ pork rice balls with karashi mustard - $5
Spicy tuna deviled eggs with avocado and nori –- $6
Mission Motzu:– tripe, heart, liver, short rib in a soy based broth with chili peppers, cabbage, garlic chives, avocado - $8
Ribeye with nagaimo, spinach and whole grain mustard - $9
Crab fritters, edamame puree, pickled hon shimeji mushroom and nori "soil" on homemade flatbread - $10
Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5
Mochi with kabocha cream and azuki - $6
Soymilk Shake with Whisky-Hazelnut Financier - $6
1 comment:
A note for Nick: Deviled eggs and tripe stew are fine for a special event like this one. But is there any chance of getting some actual Japanese izakaya food on the menu at your new restaurant? I'd love to have some place in the neighborhood that does well-prepared grilled fish, yakitori, and other standard izakaya fare, which is not at all common in the U.S. Thanks and good luck.
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