Celebrate the cooler days of fall with an authentic Alsatian tradition – Choucroute! Chef Ed Scarpone perfected this legendary brasserie recipe while working under Strasbourg native Olivier Muller at db Bistro in NYC. Featuring boudin blanc and multiple cuts of pork – presskopf, mustard-braised shoulder, confit belly, crispy ribs and roasted leg – this hearty, sharable dish is perfect for Sunday gatherings.
Sommelier Andrew Wooldridge will feature his favorite Alsatian wines for an optional pairing.
**Available Sunday evenings only**
Email Aria Dorsey at firstname.lastname@example.org to reserve