Experiment #3 - Chef Jonathan Eismann

You can see some recaps of the latest Cobaya dinner, with Chef Jonathan Eismann in the location of his not-yet-opened new restaurant, Fin, at Mango & Lime and Food For Thought. Let me know if there are others and I'll be glad to link to them. The menu was loosely based on a "Feast of Seven Fishes," all from up and down the eastern seaboard. The full lineup is here:

Sea Scallop Crudo (Maine)

Coriander, Cilantro, Lime, Sicilian Sea Salt

Warm Curried Davenport Oysters (Massachusetts)

Fluke and Squid Tiradito (Long Island)

"Saigon Style," Red Grapefruit, Nuoc Cham

Stone Crab Cake (Florida)

Cantonese Black Bean Vinaigrette, Napa Cabbage Kim Chee

Steamed Clams (Sebastian Inlet, FL)

Rocky Mountain Sake, Greens, Onions, Crushed Tomato

Pan Roasted Snowy Grouper (Miami, FL)

Braised Fennel, Preserved Lemon Risotto

Wild Striped Bass (North Carolina)

Cucumber Salad, Mustard Oil, Soy

Hong Kong Yellowtail (Keys, FL)

Yuzu, Ginger, Red Curry

Pan Roasted North Atlantic Cod (Maine)

Black Pepper Potato, Escabeche

Lime & Apricot Sorbets

I got 2

Two seats for tomorrow night's (12/17) Cobaya dinner have freed up, and I have already cycled my way through the wait list. If you want them, first response by tweet or email gets them (to email click on "contact the underground" to the right).


Sorry, they're gone.

backwards and forwards

I wrote about the dinner at PH2 during Art Basel weekend with chefs Kurtis Jantz and Chad Galiano over here. It wasn't a Cobaya dinner but several guinea pigs came out, with discounted rates from PH2 for Cobayas.

The upcoming Cobaya dinner on December 17 is on schedule and we have a full house. Thanks to everyone for your interest and apologies to those for whom there weren't enough seats. Working on a "lottery" system for at least some of the seats for the next event so that they're not all gone in two hours like the past couple dinners. If you're signed up for it, you'll be getting some details soon.

Next dinner after this one will likely be mid to late January.

experiment #3 - update

We have received more responses than we have available seats for our latest little experiment. I will be notifying everyone who I've been able to confirm we have room for, and will be keeping a waitlist in case anyone cancels.

Before serving as a guinea pig, here is a friendly reminder of some information you should know: there is no "menu". There are no choices. You'll be eating what the chef chooses to make for the night. If you have food related allergies, strict dietary requirements, religious restrictions; are salt sensitive, vegetarian, pescatarian, or vegan; don't like your meat cooked medium rare, or are pregnant: this meal is probably not for you. Do not expect white-glove service. Don't ask for your sauce on the side. Just come and enjoy.

The dinner will be BYOB. If you want to bring wine, we'll try to coordinate some appropriate pairings. It's been somewhat haphazard but has ultimately worked out OK for prior events.

Confirmed attendees will receive an e-mail a day or two before the 17th, confirming the location and start time, though we'll probably begin around 7ish.

There is a PayPal link below to pay for CONFIRMED seats, please note that the price ($81/person) is inclusive of tax. Please DO NOT use the link below to pay for a seat unless you have already received a CONFIRMED RSVP. Any seats not picked up by 5pm this Friday, Dec. 4 will be released to the waitlist. Thanks, as always, for your interest.

how many?

1 guinea pig $81.00 2 guinea pigs $162.00 3 guinea pigs $243.00 4 guinea pigs $324.00