We attended the Thistle Meats – Chef Mark Malicki pop up in Petaluma yesterday and it was exceptional. Arrived about 10 minutes before opening and there were already 9 people waiting. That line grew to 25+ people very quickly.
We were thinking, where was everyone going to sit. The answer was the community table (butcher table) in the back that sat 10, two counters one up front and one on the side which sat 6 and 5 and one table for two. Total of 23 people. We sat at the butcher table which was perfect as it allowed interaction with others.
We have had Chef Malicki's food several times but the dinner last night exceeded even our expectations. The dishes were well thought out, delicious layered flavors and beautifully presented. Here was the entire menu:
raw beef, sea urchin, trout roe
thistle bacon fried rice, fried egg
merguez, greens, smoked brothy butter beans
pork belly kakuni, peach miso, matsutake
heirloom melon, o'henry peach,
american ham, filberts
deep-fried rabbit, buttermilk dressing,
bread & butter chow chow
coon stripe shrimp, shrimp sausage,
shaved buttered fresh corn, chanterelle grits
tomatoes & meatballs
10 bucks each.
We started with the bacon fried rice, followed by the merquez and then the shrimp and grits. Tough to pick favorites but forced to the merquez and shrimp and grits were amazing in texture and flavor.
At this point we were full but wanted to sample more, pork belly or rabbit. We chose the rabbit and it was excellent. Next time the pork belly, too many choices :).
Value was silly good, we were stuffed with some of the most creative food you can imagine for a grand total of 40 dollars. It was BYO which only added to the value, Skewis pinot was perfect with the array of flavors and the service was fun and well organized. We are ready to line up for the next one :)
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