Bon Voyage!
We are heading off to SE Asia, where we will be eating our way through Vietnam, Cambodia & Laos. We'll start dinners up again in July, so we'll see you then!
S&M
S&M's Undergroundlab-grade food, diy kitchenBon Voyage!We are heading off to SE Asia, where we will be eating our way through Vietnam, Cambodia & Laos. We'll start dinners up again in July, so we'll see you then!
S&M Last Suppers ('til Summer): April 6th & 7th, 27th & 28thSpring is here, so we decided to create a menu that is light and flavorful, drawing some influence from our favorite asian flavors. All courses have been thought out with vegetarian options which are indicated in the menu below. These will be our last dinners until July, so come join us! Dinner Menu April 6th & 7th, 27th & 28th 1ST. “Sushi” octopus or feta, watermelon, kale, cucumber, wakame, sesame 2ND. Dumpling wild boar or vegetarian sausage, sprouts, quail egg, mushroom 3RD. Salad grape, blue cheese, pistachio, celery, juniper, brioche, rosemary MAIN. Seared pork belly, pork tenderloin, squab, chard, king trumpet, pear (veg) turnip cake, celeriac, beet, chard, king trumpet, pear LAST. Cake almond, fruit, caramel, basil $55 suggested donation BYOB! Feel free to contact us for pairing suggestions- we recommend Perman Wine Selections Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! Vegetarian menu available upon request. RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org Breakfast for Dinner! March 9th & 10th/16th & 17thMany of our loyal diners have asked us to do brunch. As as we started thinking about it, the idea of a breakfast themed menu started sounding better and better... so here it is! We have taken some of our favorite breakfast items and tweaked them for dinner. S is thrilled to make tons of bacon and is secretly dreaming on how to make as different kind of egg preparations as possible. Dinner Menu March 9th & 10th/16th & 17th 1ST. Bacon Flight bacon, eggs, maple 2ND. Short Stack pancake, salmon, mascarpone, capers, lemon 3TH. Sausage and Eggs boudin blanc, yellow pepper, mozzarella 4TH. Chicken & Waffle duck wings, waffle, green onion, ricotta, porcini, shitake MAIN. Country Fried Steak flatiron, gravy, green tomato, biscuit LAST. Coffee cake, ice cream, cocoa nibs $55 suggested donation BYOB -- Feel free to contact us for pairing suggestions! Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! We will not be able to accommodate vegetarians for this menu. RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org Sweet & Savory Dinner Menu: February 3rd/4th & 10th/11th & 17th/18th
Many of you have asked how we get our ideas and inspiration for menus, so we thought we’d give an idea of how we came up with this one. We started out by talking about a menu or series of menus that would highlight the traditional vs. modernist ideas that we like to use in the kitchen. Although that idea somehow devolved into a classical French menu, we couldn’t shake the idea that highlighting the dichotomies in modern cooking could be lots o’ fun. So, we abandoned our original ideas, went back to the drawing board, and started brainstorming... cooked vs. raw, hot vs. cold... and then we got it: Savory & Sweet. This will be our most ambitious menu yet! We have placed a lot of thought into flavor combinations that will incorporate ingredients traditionally used in desserts to complement heartier, savory offerings. We’re really excited to plate up this menu, and hope you will come enjoy this meal with us! Dinner Menu February 3rd & 4th/10th & 11th & 17th/18th 1ST. Marshmallow sweet potato, brown sugar, gruyere, sage 2ND. Caramel wild boar, onion, pastry, bourbon, cumin 3RD. Chocolate & Vanilla scallop, pork tail, lemon, mint, chile MAIN. Rootbeer brisket, sweetbreads, tots, cream, fennel LAST. Parsley carrot, raisin, walnut BTW, we are now working with Craig Perman, the excellent owner/wine buyer/sommelier at Perman Wine Selections to pair wine to our menu. With his incredible knowledge of wine, Craig has made menu pairing selections for various budgets. Also, if his picks don’t fit your taste, he can certainly customize selections for you. So, if you want some perfect pairings drop in at the best shop wine shop in the city: http://www.permanwine.com If you want to pull something from your cellar or another wine shop, please feel free to contact us for pairing suggestions.
$55 suggested donation BYOB -- Feel free to contact us for pairing suggestions! Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! We are able to accommodate vegetarians for this menu upon request. RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org
Dreaming of Warmer Weather?Hello 2012! As Chicago brings in the cold, we are sitting here wishing we were in a warmer locale, relaxing by the Mediterranean eating delicious food. Luckily our thoughtful families gifted us a pasta roller and other new kitchen gadgets- so even though we can't change the weather we can warm your bellies. We had a wonderful break over the holiday season and are excited to prepare even more delicious food for all you Smundergrounders! We are most intrigued by our new Gourmet iSi cream siphon that we know can make light as air mousses & creams... but we are curious to see what else we can throw in the canister and whip out. We will be using all our new toys for the upcoming menu, and we hope you will enjoy it! This menu will be served over two weekends, so we hope you join us for this Mediterranean inspired feast.
Dinner Menu January 13th & 14th/20th & 21st 1ST. Beef wagyu, horseradish, cream 2ND. Soup carrot, ginger, maple, creme fraiche, chives 3RD. Sausage pork, peppers, pear, bacon 4TH. Fish monk, anise, chickpea, apricot 5TH. Lamb cabbage, yogurt, raisin, mint, lemon, pomegranate, olive, harissa LAST. Flan caramel, persimmon, ginger
$55 suggested donation BYOB -- Feel free to contact us for pairing suggestions! Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! We are able to accommodate vegetarians for this menu. RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org Home Brewed Beer Pairing Menu December 16th/17thWe may have mentioned our upcoming beer pairing dinner before, but we have finally come up with a menu! December 16th & 17th, we will be serving a dinner influenced by Belgian and German fare that is accompanied by the beers of the talented home brewer, Jason Arnold. We are very excited to pair this grub with his delicious concoctions. Jason has brewed some really interesting beers- a smoked rye ale, a floral & hoppy triple milk IPA and a traditional framboise. This a meat lovers meal that should complement the beers very well. For those interested in learning more about the home brewing process, Jason will be joining the table on the 16th. We still have seats for each night, so book now if you would like to attend!
Happy Holidays from S&M, we'll be back with more events in January.
Home Brew Menu December 16th/17th 1ST. Flight waterzooi, carbonade, goulash an introduction to the three beers 2ND. Duck chestnut, spinach, shallot framboise 3RD. Rabbit bacon, herbed frites, aioli triple milk ipa 4TH. Pork shoulder, jagerwurst, cheek, house pickled veg, cabbage smoked rye ale LAST. Tart lemon, basil, black pepper
$55 suggested donation BYOB -- 4 courses will be served with beer, but feel free to bring more if you wanna hang out at the table once the meal is done! Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org
12/16- Only 1 spot left Saturday December 10th Dinner!For our first dinner in December, we have an extra special menu in mind! We will be focusing on a lot of modern techniques for this dinner, so it should be a fun one. For anyone interested in bringing wine pairings for this menu- Craig Perman, Alinea's former sommelier & owner of the fantastic shop Perman Wine Selections, has selected wines for each course that are perfectly matched. We'd be happy to pass on those pairings to anyone attending the dinner. This menu will be featured for one night only- so book now if you are interested, as some seats are already reserved.
1ST. Lobster
daikon, beet, mango 2ND. Rillettes pork tail, apple, shallot, mixed greens, crostini 3RD. Squab glass noodles, marcona almond, fennel, cardamom, cinnamon
4TH. Short Rib mushroom, spaetzle, orange, ginger, cilantro LAST. Tart chocolate, caramel, pistachio, pear $50 suggested donation BYOB -- Feel free to contact us for pairing suggestions! Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! We are able to accommodate vegetarians for this menu. RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org A Very S&M Thanksgiving...Fully Booked, no spots left...
Next week is Thanksgiving, one of our favorite days of the year. We usually spend the entire day cooking, eating and drinking wine with our close friends. This year we find ourselves with no one to cook for! No family coming to visit, and all our friends are going out of town. But we still want to cook, eat and drink... so what else is there to do, but a Smunderground Thanksgiving! Wanting to find a line between our usual Smunderground dinners and a holiday feast, we developed a creative non-traditional menu with just a hint of traditional Thanksgiving flavors. For this feast, we will be changing things up a little and joining the table for the main course to eat ourselves silly. We will be doing a few plated appetizers, leading into massive amounts of family style food. So come on over and join us for some tasty grub! We want this to be a fun communal affair, so please bring drinks to share with the table.
$50 suggested donation- but it is Thanksgiving so pay what you’d like, from $0 to $1,000.
Happy Holidays from S&M! Menu: Thanksgiving, Thursday November 24th
1ST. Arancini black rice, quince, manchego 2ND. Short Rib orange, carrot, cinnamon, shallot 3RD. Ravioli quail egg, bacon, arugula, asparagus 4TH. Family Style lamb, duck, horseradish mashed, stuffing croquettes, etc... it will be tons of grub! LAST. Tart chocolate tart, lemon tart, pomegranate ice cream BYOB, please bring enough to share with the table. RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org November Dinner Events!Join us for our latest menu! We will be serving this menu for two weekends during November. We will also be planning a Thanksgiving day feast, so if you have no other plans, come join us for a glutonous feast at S&M's Underground. EDIT: We've still got some spots for the 18th & there is 1 seat left for the 19th. We will post more info about our Thanksgiving Day feast this weekend. Come eat!
Menu: November 11th, 12th, 18th & 19th
1ST. Legumes white bean, pea, monkfish, tail bacon, garlic 2ND. Soup celeriac, cream, beet 3RD. Confit duck, squash, gorgonzola, tomato, arugula 4TH. Au Gratin pork tenderloin, belly, cauliflower, gruyere, pomegranate LAST. White Chocolate cake, veloute, orange $50 suggested donation BYOB -- Feel free to contact us for pairing suggestions! Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! We are able to accommodate vegetarians for this menu.
Burmese-Esque Dinner: Fri & Sat, October 21st & 22nd and October 28th & 29thNOTE: We are really enjoying this menu as we have been testing, so we are extended it to the following weekend. We make some modifications when we get feedback from the first weekend, so there may be slight modifications, but they will definitely be delcious modifications!
This menu has been a long time in the making and we are very excited to serve this grub at Smunderground. We came up with the idea for a pork tail wrapped scallop a while back, it is our take on the classic bacon wrapped scallop. Our last meal out at Longman & Eagle included an oxtail and scallop appetizer that confirmed our inkling that tails and scallops are friends.
When we were in the bay area this past weekend, we passed by a Burmese restaurant and were struck by the fact that their cuisine combines Indian, Chinese, Thai and Vietnamese styles. We started doing some research on the food, and the flavors are essentially our favorites- but since we haven't been to Burma, we're calling this menu Burmese-Esque. Long story short, this is going to be tasty! Get ready for some South and SE Asian flavors on some succulent meat and seafood. It is gonna be a fun one, come join us!
Burmese-Esque Menu: Friday & Saturday, October 21st & 22nd
1ST. Steak & Eggs flatiron, quail egg, mustard greens, pickled pepper vinaigrette 2ND. Feta baby octopus, tomato, chile, shallot 3TH. Papardelle spare rib, fig, cardamom, bourbon MAIN. Scallop pork tail, mango, avocado, lemon, ginger, sorrel LAST. Pudding bread, caramel, orange, turmeric $45 suggested donation BYOB -- Feel free to contact us for pairing suggestions! We are able to accommodate vegetarians for this menu.
Please tell friends to sign up for our mailing list, we are trying to grow organically and we hope you'll help us! RSVP via our Reserve a Seat page at reserve.smunderground.org or email m@smunderground.org
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