foodievents

Calliope Debuts Monthly Cookbook-Based Dinners, and the First One Looks Amazing

Say 'yes' to the aspic.

Say 'yes' to the aspic.Photo: Jonathan Nesteruk

Eric Korsh and Ginevra Iverson have decided to switch things up a bit at their restaurant Calliope, and next Tuesday they'll cook a seven-course meal straight out of Lulu's Proven├žal Table, by the inimitable Richard Olney. ("The menu will be based on recipes from the book," says Iverson, "but I'm sure we'll tweak them a bit.) Basically, this is your chance to geek out big time on a menu of retro French food, which is apparently very much in vogue these days. The menu includes buttered sardine crusts, octopus confit, rabbit and carrots in aspic, calves'-tongue pot-au-feu, walnut cake with apples, and lots more, all for $70 per person. Call 212-260-8484 to reserve your spot. [Calliope, Related, Related]

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