Un-Restaurant is featuring their 8-course spring dinner menu. Reservations available for dinner June 17th at 7:00pm. Click here to reserve your seat ($60/pp).
The Un-Restaraunt concept is brought to you by K66 Kitchen Member, Kent Monroe. Budding Tulsa chef, Kent specializes in seasonal dinner concepts, as well as products including creative dips and infused-water. To learn more, click here.
What: Pop-Up Dinner: Un-Restaurant
When: June 17th at 7:00pm
Where: Kitchen 66, 907 S. Detroit Ave
A Fleeting Spring Menu
Foie- smoked blueberry gel, pickled shallots, fennel pollen, rye tuile
Borage & Nasturtium Salad- rock shrimp, goats milk ricotta, preserved meyer lemon
Spinach- wild, sautéed pokeweed, mandarin, quinoa, bbq
Kimchee- spring vegetables, 5 min egg, striped bass bottarga
Everything Elderberry- sour, carbonated, freeze dried, infused, sorbet
Sockeye- asian pear-applewood, thistle, garlic puree, red jalapeno crema, dill ice
68' Pork Bao- moulard glace, steamed bun, togarashi, pickled burnett
Panna Cotta- wild blackberries, elderflower, catnip