Downtown's MTO Café gets in on the pop-up dinner craze with Not Your Daddy's Barbecue on March 9 at 5:30 p.m., part of the typically breakfast and lunch spot's new Sunday Night Supper Series. Five chefs cook up the dinner that includes a three-course meal. Diners then select from five appetizer and five entrées as well as three desserts.
Here's a look at the chefs and what they plan to serve.
Johnny Church — MTO Café, RX Boiler Room and RM Seafood
Appetizer: White oak grilled Delta asparagus with a poached Pahrump egg and parmesan
Entrée: Porchetta pork belly wrapped bacon with apple, fig, fennel and sage waffle
Tim Doolittle — Table 10
Appetizer: Kansas City brisket burnt ends with carrot slaw and potato gallete
Entrée: Cassoulet with French baked beans, Toulouse sausage, duck, lamb and herbs
Vincent Pouessel — Aureole
Appetizer: Orzo and feta cheese salad, Vincent's Merguez and cucumber rita
Entrée: Grilled open blue cobia along with rustic ratatouille comfit lemon and capers gremolata
Michael Van Staden — Bacchanal Buffet
Appetizer: Boneless Korean barbecue Kalbi skewers with pickled heirloom radish
Entrée: Barbecue braised beef cheeks complete with stone ground polenta, fried green onions and citrus chimichurri
Marty Lopez — 35 Steaks & Martinis
Appetizer: Beet and radish salad with hazelnut bacon vinaigrette dressing
Entrée: Truffled barbecued pulled oxtail served with smoked bone marrow, sweet corn pudding and spring succotash
The dessert menu includes citrus cheesecake with graham cracker crust and caramelized citrus, triple berry cobbler with oatmeal streusel and vanilla whipped cream and plum butter almond cake with roasted plums.