Chef Cullen Campbell and his team in the Beard House kitchen
Burrata with Hudson Valley Foie Gras and Truffles
Ahi Crudo with Pickled Spring Garlic
Beef Hearts with Nduja Vinaigrette
Crispy Pigs’ Tails with Heirloom Controne Beans
Schnepf Farms Peaches with Beets and Arugula
Butterfish Crudo with Tomatoes, Lemon, and Lardo
Santa Barbara Abalone with Salsa Verde and I’itoi Onions
Squid Ink Risotto with Tuna Conserva and Pickled Chilies
Short Ribs with Smoked Onions, Bone Marrow, Horseradish, and Polenta
Crespelle with Red Wine Strawberries and Ricotta
Dinner

Modern Italian

Cullen Campbell

Crudo, Phoenix

“Though just about every restaurant serves some form of raw fish these days, very few approach Crudo’s mastery,” raves critic Howard Seftel of Arizona Central. Crudo is the specialty at Cullen Campbell’s charming modern paean to Italian fare, but the chef/owner’s thoughtful, innovative menu is impeccably executed from start to finish.

Event photos taken by Lisa Ozag.

Related Info:

Crudo
 

MENU

  • Hors d’Oeuvre

    • Burrata with Hudson Valley Foie Gras and Truffles
    • Ahi Crudo with Pickled Spring Garlic
    • Beef Hearts with Nduja Vinaigrette
    • Crispy Pigs’ Tails with Heirloom Controne Beans
    • Pickled Niman Ranch Pigs’ Feet on Deviled Eggs
    • Scarpetta Brut Rosé NV
  • Dinner

    • Schnepf Farms Peaches with Beets and Arugula
    • La Lastra Vernaccia di San Gimignano 2011
    • Butterfish Crudo with Tomatoes, Lemon, and Lardo
    • Capestrano Verdicchio di Matelica 2011
    • Santa Barbara Abalone with Salsa Verde and I’itoi Onions
    • Terredora Fiano di Avellino 2011
    • Squid Ink Risotto with Tuna Conserva and Pickled Chilies
    • Cataldi Madonna Montepulciano d’Abruzzo 2009
    • Short Ribs with Smoked Onions, Bone Marrow, Horseradish, and Polenta
    • Ca’Viola Brichet Barbera d’Alba 2009
    • Crespelle with Red Wine Strawberries and Ricotta  
    • Le Salette Valpolicella Classico 2011
    • Wines generously provided by Scarpetta Wines and Vias Imports, Ltd.

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Mon, 04.22.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • Call 212.627.2308 to reserve
 
 
 

September 2014

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Chef Collaboration Mon, 09.08.2014
 
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Virginia Rising Stars Tue, 09.09.2014
 
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Beard on Books Wed, 09.10.2014
 
Asheville, NC Wed, 09.10.2014
 
Modern Classic Southern Wed, 09.10.2014
 
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Taste America: Atlanta Fri, 09.12.2014
 
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Denver Women Chefs Rule Tue, 09.16.2014
 
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