Tonight, Chaya Brasserie kicks off its guest-chef series, which is kind of like a pop-up series that smartly avoids the increasingly played-out and abused pop-up tag. Tonight finds Top Chef evildoer Marcel Vigneron in the kitchen with Chaya executive chef Harutaka Kishi (who better enjoy the smell of liquid nitrogen in the evening), along with Tasting Kitchen cocktail maker Devin Espinosa. The chefs are collaborating on a fun menu that includes a Thai lobster roll, miso-cured duck breast, and various compressed cucurbitaceae with almond cream. Each dish has a recommended cocktail to pair with and seats are still available, though selling quickly. Check out the final menu planned tonight and make reservations for the $75 dinner at 310-859-8833.
MENU
Thai Lobster Roll
Avocado • Roasted Banana • Thom Kha • Pickled Red Onion
*Recommended Cocktail • Thai Reviver*
Plymouth Gin, Cointreau, Lillet Blonde, Fresh Lemon Juice, Thai Basil Leaves
Compressed Curcubitacea
Jaimes Farm Melon • Japanese Cucumber • Almond Cream •Heirloom Tomatoes
*Recommended Cocktail • Summer Crush*
Plymouth Gin, Lime Juice, Lillet Watermelon, Cucumber, Almond Jelle Espuma
Olive Oil Poached White Sea Bass
Gloria’s Farm Summer Squash • Momotaro Sofrito • Castelvetrano Olives
*Recommended Cocktail • Castelvetrano Martini*
Skyy Vodka or Plymouth Gin • Vermouth Blanco • Castelvetrano Brine
Hatcho Miso Cured Duck Breast
Crispy Thigh • Coleman Farm Kale • Brown Turkey Figs • PX Gastrique • Jus
*Recommended Cocktail • Aficionado*
Esponlon Reposado Tequila • Amontillado Sherry • Antica Formula • Figs
Guido’s Nitro Sangria
Regier’s Farm Roasted Peaches
Greek Yogurt • Almond Cake • Lavender Blossom
*Recommended Cocktail • Peach Caipirinha*
Infused Caramelized Peach Sagatiba Cachaca • Agave • Fresh Lime • Peach • Black Sugar Rim
$75 per person
Wine pairings available upon request
*recommended cocktails are priced separately & not included in menu price*
