2.20.10 -- Mexican

Click on the pictures for close-ups and on the names for recipes.

fritas de tortilla cortadas por mano con salsas caseras

hand-cut tortilla chips with homemade salsas

Left: Chile de Arbol

Right: Pineapple Habanero

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"sopa de tortilla"

"tortilla soup"

semi hollowed-out avocado dredged in crushed roasted pumpkin seeds and tortilla, filled with a mixture of toasted guajillo chile, diced tomato, queso fresco, and tortilla strips

presentation idea inspired by luxirare

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enchiladas de huitlacoche, hongos, y cebolla caramelizada con frijoles negros y salsa de tomatillo. crema de achiote.

huitlacoche, mushroom, and caramelized onion enchiladas with refried black beans and tomatillo salsa. annatto seed sour cream.

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flan margarita, chocolate mexicano con crema de coco hervido

"margarita" flan, mexican hot chocolate with whipped coconut cream

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"chile relleno" con chocolate, trago de horchata congelada

chile relleno with chocolate, shot of horchata "slushie."

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los chef borrachos con huespedes contentos

chefs and their content guests

photos courtesy of Kristen Collins and Jessica Bal

Next Dinner

Our next dinner will be Saturday, March 6 at 6:30pm sharp. The theme is Italian.

If you are interested in joining us, please send us an email (check the "reservations" tab above for instructions/details). The cost for the five courses plus wine is $20.

Thank you,

Jared Olkin and Luke Pyenson

Reservation Guidelines

We've had a few questions about how to reserve, and if prior guests can return, so here are a few quick notes about our reservation policy:

1) Dinners are open to anyone, although guests tend to be college- or post-college aged

2) Reservations are made on a first-come, first-served basis, and are only confirmed once we receive an email from you and you receive a confirmation email back from us

3) If you have already attended one of our dinners and would like to attend another, you are more than welcome to do so. We will, however, give preference to those who have not already been. If a dinner does not fill up or a space opens last minute, though, we will start at the top of the list, so do still send an email early if you are interested. This also helps us gauge interest and determine how often to hold the dinners (at the time of this writing, we are doing them about every two weeks, but are considering doing them every week if we can).

Hope that clears things up!

Next Dinner

Our next dinner will be Saturday, February 20 at 6:30pm sharp. The theme is Mexican.

If you are interested in joining us, please send an email to 76reservations@gmail.com. The cost for the five courses plus wine is $20.

Thank you,

Jared Olkin and Luke Pyenson


*if you have any food allergies, please let us know in your e-mail and we will accommodate you to the best of our abilities.

1.30.10 -- Middle Eastern

Homemade farmer's pita with za'atar and olive oil



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Trio of mezze: muhammara, baba ghannouj with smoked salt, carrot puree with nigella seeds. Homemade pita chip.



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Mixed baby greens with feta, awesome nuts*, and fuji apple. toasted orange-pomegranate vinaigrette.



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Deconstructed stuffed zucchini with cumin-lemon chickpeas and mushrooms. persian rice. yogurt.







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Hot, spiced date on a pita tuile, turmeric-yogurt, and sauteed pears. shot of turkish coffee.





*this dish was inspired by Ana Sortun's fried haloumi cheese with spiced dates and sauteed pears, found in her excellent cookbook Spice.

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Satisfied guests





Photos courtesy of Catherine Nakajima