Look Who’s Catering
Dry-aged beef from Aska, Inked linguine from Barano, and other menu options courtesy of the city’s new restaurants.
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(Photo: Bobby Doherty) |
Catered by Aska
Appetizer: Langoustine cooked in a bouquet of herbs and flowers.
Main: Dry-aged beef with preserved ramps and onion.
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(Photo: Bobby Doherty) |
Catered by Barano
Appetizer: Charred octopus with farro polenta, mint pesto, and candied pine nuts.
Main: Inked linguine with Manila clams, calamari, tomato conserva, and garlic crumbs.
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(Photo: Bobby Doherty) |
Catered by Café Altro Paradiso
Appetizer: Fish crudo with caper berries and horseradish.
Main: Roast chicken with lentils and vin santo.
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(Photo: Bobby Doherty) |
Catered by Flora Bar
Appetizer: Stracciatella with Meyer lemon and fennel.
Main: Steak with beets and béarnaise.
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(Photo: Bobby Doherty) |
Catered by Indian Accent
Appetizer: Sweet-pickle ribs with sun-dried mango and onion seeds.
Main: Braised lamb with prune-and-mulberry korma and
pearl-millet khichdi.
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(Photo: Bobby Doherty) |
Catered by Le Coq Rico
Appetizer: Sunchokes à la barigoule, sesame seeds, and sautéed confit gizzards.
Main: Rohan Farm duck leg with
Asian-spiced almond crust, caramelized red onions in cherry vinegar, and celeriac purée.
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(Photo: Bobby Doherty) |
Catered by MáLà Project
Appetizer: Sticky rice with dates.
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(Photo: Bobby Doherty) |
Main: MáLà dry pot with prawns, broccoli, crab sticks, bok choy, fish cakes, and eye of round.