Sustainable, plant-forward restaurant concept previewed at pop-up
Estadio hosts a Black Friday Oyster Oyster pop-up from restaurateur Max Kuller, Chef Rob Rubba and barman Adam Bernbach Friday, November 29. The Black Friday pop-up previews the seasonal and sustainable Oyster Oyster Restaurant, a plant-forward concept that is on track to open later this year.
And Estadio, Oyster Oyster’s sister restaurant, is the perfect setting for this Oyster Oyster Roast. The Oyster extravaganza is “complete with roasted oysters, oyster mushrooms, Oyster Mary cocktails and natural wines,” said Oyster Oyster’s announcement.
A highlight of the Oyster Oyster pop-up comes in the form of a creamy Oyster Stew that’s prepared in a way to attract vegans. Vegan ingredients are combined with oysters simmering in a pumpkin pecan “cream” that’s made with house-toasted pecan “milk.” This delivers a creamy consistency while keeping the dish dairy free.
The Oyster Oyster pop-up menu rings in at $30 and look something like this:
- Oyster Pan Roast with pumpkin pecan “cream,” chili oil and herbs
- Slow-Roasted Oyster Mushrooms, marinated in garlic and warm spices
- Kale and Sunflower Caesar salad with vegan dressing made with sunflower seeds
- homemade Sourdough Bread with seaweed butter
Guests can purchase beverage selections a la carte. An Oyster Oyster Mary from Bernbach is sure to be popular. Also, Kuller has hand-picked wines by the glass and bottles for guests. Reservations are a must. for the November 29 event, held from 12 p.m. to 3 p.m. Navigate to Resy.
Photo credit: Eatery Pulse Media
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