Chef Mike Isabella and his team in the Beard House kitchen
Barbecued Chicken, Poblano Pepper, and Plantain Tostadas
Tuna, Sweet Potato, and Ginger Taquitos
Corn, Potato, Jack Cheese, and Escabèche Empanadas
Suckling Pig, Apple, and Habanero Tacos
Scallop Crudo with Black Pepper Yogurt, Grapefruit, and Caviar
Burrata with Charred Asparagus and Harissa
Pistachio Fettuccine with Lamb Ragù, Feta, and Mint
Behind the scenes in the Beard House kitchen
Spiced Pork Loin with Pumpkin Seed Sauce
Peach Crostada with Spiced Mascarpone
Dinner

Crazy Good Italian

Mike Isabella

Kapnos, Graffiato, and G Sandwich, Washington, D.C.

After Top Chef made him a household name, Mike Isabella took the capital by storm with his bold and inspired approach to Italian and Mexican cuisines. This white-hot talent’s return to the Beard House coincides with the release of his first cookbook, Crazy Good Italian.

 

Event photos taken by David Chow.

Related Info:

MENU

  • Hors d'Oeuvre

    • Barbecued Chicken, Poblano Pepper, and Plantain Tostadas
    • Tuna, Sweet Potato, and Ginger Taquitos
    • Corn, Potato, Jack Cheese, and Escabèche Empanadas
    • Suckling Pig, Apple, and Habanero Tacos
    • City Of Gold > Espolón Reposado Tequila with Cardamaro Amaro, St.-Germain, Five-Spice Syrup, and Lemon
    • Jesús Malverde > Del Maguey Vida Mezcal with Cucumber, Lime, Agave Syrup, Cilantro, and Pork Barrel Hellfire Bitters
  • Dinner

    • Scallop Crudo with Black Pepper Yogurt, Grapefruit, and Caviar
    • Roederer Estate Brut Rosé NV
    • Burrata with Charred Asparagus and Harissa
    • Pio Cesare Arneis 2010
    • Pistachio Fettuccine with Lamb Ragù, Feta, and Mint
    • Mcpherson Tre Coloré 2010
    • Spiced Pork Loin with Pumpkin Seed Sauce
    • Breaux Vineyards Graffiato Nebbiolo NV
    • Peach Crostada with Spiced Mascarpone
    • Marcarini Moscato d’Asti 2011
       

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 09.28.2012
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

April 2014

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