Chef's Special Dinner: Beaujolais & Meat

The wine is ours

This one we didn't order in. We bought the grapes and pressed them ourselves, and right now it's fermenting. Closer to the night it goes into barrel — and on 22 October we pour it from that barrel, for the first time, in the dining room.

That's the whole idea behind Beaujolais: you drink the year's wine young, while it's still bright and full of fruit, instead of putting it away for a decade. It's a wine built for a table full of people and something off the grill.

The evening

A full gastronomic evening, not just a bottle opened at the bar. The kitchen is building a meat-led menu around the wine — the full list lands about a week before the dinner, the way we always do it.

You order from that menu as you would any night: no set course, no fixed price. Pick what you want, a glass and a plate or the whole way through.

Thursday 22 October, 7pm to 11pm, in the dining room at 2001 Harrison St.

Booking

Seats are limited and go through Resy, the same as any table. Prefer to talk to someone? Call the restaurant on (561) 399-1885 and we'll put you on the book.