Adam Waller and Sean Telo at the Beard House
South Carolina Gold Rice Arancini
Salt Cod Croquettes with Romesco
Ham Hock Rillettes with Pickled Ramps and Summer Radishes
Tuna–Watermelon Spiedini with Chiles and Coriander
Corn Soup with Langoustine and Corn Shoots
Fluke Crudo with Olives, Preserved Meyer Lemon, and Apple Purée
Bonal-Glazed Quail with Lady Peas and Flowering Dill
Sablefish with Red Okra, Peppers, and Crayfish Succotash
Cardamom Flan with Orgeat Refresher and Fennel Shortbread
Dinner

Italian, American, Fabulous

Sean Telo

STG Trattoria, Atlanta

Adam Waller

Bocado, Atlanta

Experience two of Atlanta’s most sought-after restaurants in one artfully executed meal. At STG Trattoria and Bocado, Sean Telo and Adam Waller turn out hyper-seasonal, skillfully rendered food that is influenced as much by the restaurants’ specifically American setting as by the chefs’ eclectic sensibilities.

Event photos taken by Philip Gross.

Related Info:

MENU

  • Hors d’Oeuvre

    • South Carolina Gold Rice Arancini
    • Salt Cod Croquettes with Romesco
    • Ham Hock Rillettes with Pickled Ramps and Summer Radishes
    • Whipped Lardo with White Anchovies and Summer Radishes
    • Tuna–Watermelon Spiedini with Chiles and Coriander
    • Salers Spritz > Salers Gentiane Liqueur with Combier Crème de Pamplemousse Rosé, Lemon, and Prosecco
  • Dinner

    • Corn Soup with Langoustine and Corn Shoots
    • Domaine Alain Normand Mâcon La Roche-Vineuse 2011
    • Fluke Crudo with Olives, Preserved Meyer Lemon, and Apple Purée
    • Borgo M Pinot Grigio 2011
    • Bonal-Glazed Quail with Lady Peas and Flowering Dill
    • Anne Amie Vineyards Cuvée A Pinot Noir 2011
    • Sablefish with Red Okra, Peppers, and Crayfish Succotash
    • Don Olegario Albariño 2011
    • Cardamom Flan with Orgeat Refresher and Fennel Shortbread
    • Alvear Solera 1927 Pedro Ximénez Sherry NV

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Wed, 07.24.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

October 2013

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