Catch some celebratory meals this month from these spots around town. First up is ~ONE MARKET~, which will be serving special menus to celebrate the restaurant’s 20th anniversary. At lunch you can get a three-course menu for $25, and at dinner it’s four courses for $39. All of the menu items are highlights from a different year of the restaurant’s operation, like duck prepared à la 2004 at dinner or a dish of chef Mark Dommen’s that I forever obsess about: the lightly smoked Tasmanian ocean trout “mi cuit” with potato rösti, pastured egg, and pancetta vinaigrette (2006). To drink, you can get the 20/20, a Manhattan made with Hirsch Selection Special Reserve 20-year-old American whiskey for $20. They’ll have special wines from the 1993 vintage too. The special menus are available Feb 1st-28th, at lunch Mon-Fri 11:30am-2pm and dinner Mon-Sat 5:30pm-9pm.
You’re probably (rightfully) very excited about Michelle Polzine’s new project, ~20TH CENTURY CAFE~. If you just can’t wait until the spring opening, you’re in luck because Polzine will be selling some of her pastries (think knish, rugelach, tortes, and tarts) bake sale-style on Sundays at ~STATE BIRD PROVISIONS~, along with coffee and jars of jam to take home. You can catch the treats Feb. 3rd, Feb. 10th, Feb. 24th, and March 3rd from 11am-2pm.
TOUT SWEET PÂTISSERIE is now offering a three-course dessert tasting menu, on the second Thursday of every month. The tastings, called Tastings@Tout Sweet, feature three courses of seasonal desserts from Yigit Pura, each paired with local wine and beer. The next tastings are February 14th, March 14th, and April 11th, from 7pm-8:30pm and cost $55 per person, including a gift to take home. Reservations are recommended and can be made by calling the pâtisserie. Macy’s Union Square, 170 O’Farrell St., 3rd floor, 415-385-1679.
On Sunday February 10th, check out a special five-course tasting menu from chef Keven Wilson (Perbacco, RN74) and his ReFormation Foods at NAKED KITCHEN. Tickets to the dinner do not include gratuity and cost $75 per person for communal table seating and BYO, or $125 per person for seating at the chef’s table, which includes wine pairings from Claudio Villani (Perbacco). I was just at a Naked Kitchen event last weekend, and dining in the kitchen is a lot of fun. Take a look at the menu and get your tickets here. 945 Valencia St. at 20th St.
One Market’s Tasmanian ocean trout “mi cuit.” Photo: © tablehopper.com.
