Last week we learned that pop-up restaurant Wolf in Sheep’s Clothing was ending its run at Capri restaurant and this past weekend, we learned exactly who was coming in to fill its paw prints. Kevin Kathman, a Cold Springs, Minnesota native who worked for three years at Thomas Keller’s French Laundry before returning to Minneapolis to open restaurants like Pat’s Tap and Jack, is now offering his own pop-up concept under the name “AK Supper Club,” which soft-opened this Saturday.
Another sustainable harvest adherent, with an urge for experimentation (as in the foie gras powder he produced for his steak Bordelaise on Saturday), the chef’s menu includes lamb short ribs with white beans and fennel, baked oysters with chorizo and Manchego cheese, brussels’s sprouts with bacon, mustard, and rye crunch, and smoked ham crepes with truffles, brie, and soft egg, while a wine list includes all whites and reds available by the glass and bottle, as well as brews like Lagunitas IPA and Long Board Lager.
Kathman’s career has found him working at a hearty mix of upscale, downscale, and legendary restaurants, with jobs staging at Paris’ Arpege and London’s Gordon Ramsay, sous chef positions at Napa’s Pinot Blanc and NYC’s Daniel and Gramercy Tavern, a job as chef de cuisine at Christopher’s in Phoenix, and owner of his own restaurant, Blend, in La Quinta before he headed back home to the Midwest for Jack.
AK Supper Club is planning to serve under the chef through July and will be open nightly starting at 5:30 P.M. at Capri. Check out Kathman’s first menu below. Reservations can be made at 310-392-8777.
AK Supper Club, 1616 Abbot Kinney Blvd. Venice. 310-392-8777.
MENU
Crepe - Smoked ham, truffle, brie, soft egg 10
Roasted Beets - Hazelnut, goat cheese, radish, pecan 9
Melon - Wild lettuces, burrata, Fresno chili 12
Hamachi - Ponzu, lemon, jalapeno, crisp garlic, sea weed 14
Baked Oysters - Chorizo, arugula, manchego 9
Agnolotti - Artichoke, mascarpone, tomato 11
Wild Salmon - Creamed corn, sugar snaps, basil 16
Chicken - Potato puree, Brussels sprouts, mushroom stuffing 14
Lamb Short Ribs - White beans, fennel, green olive 16
Steak - Caesar, marinated tomatoes, Bordelaise 18
Wild Salmon - Creamed corn, sugar snaps, basil 16
Brussels Sprouts - Bacon, grain mustard, rye crunch 6
Corn - Creamed, morels, sugar snaps 9
Dessert
Passion fruit panna cotta - Blue berry, grape fruit, basil 8
Stone Fruit - Peach, nectarne, whipped vanilla cream 8
Bread Pudding- Bitter Chocolate, banana mousse, bacon 8
