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The Crucible offers 9-course pop-up dinner April 3

Three young Buffalo culinarians will offer the fourth edition of their pop-up dinner series on April 3.

Manuel Ocasio cooks at The Black Sheep, and David Roque cooks at Marble + Rye. They have been collaborating with Frederick Polone, a sommelier-in-training who works at Tommyrotter Distillery, in a project dubbed The Crucible. In the pop-up style, they have offered carefully calibrated meals available one night only.

In December, their third dinner together included courses like duck bouillon with black truffle and turnip; chestnut gnocchi with braised rabbit and pear mustard; and goat crepinette with daikon butter and black chimichurri. Each course was paired with drink.

The Crucible IV will include nine courses with beverage pairings. Courses include king crab with sea urchin curd, lemongrass and coconut; monkfish cheek with brussels sprouts, Meyer lemon and sunchoke; parsnip tart with guanciale truffle and cured yolk; and dry-aged grass-fed beef ribeye with leek fondue, watercress and black mushroom ketchup.

Seats are $100 including tax and service. Dinner starts at 6:30 p.m. in The Black Sheep, 367 Connecticut St. Tickets available through Eventbrite.

The menu:

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