Mullen & Smith warmly invites you to experience the season with our — you guessed it — Fall Flavors Menu. Autumn is one of our favorite seasons, not just because of cozy evenings in front of the fireplace, but also because cool nights and sunny days create the most incredible blend of fresh produce: late summer holdovers like corn and tomatoes paired with fall classics like chestnuts, pomegranates, and all types of cold-weather squash.
To usher in the new season, we thought we’d experiment with a new format for our dinners. Instead of limiting seating to our usual chef’s table, November’s dinner will be held in the main dining room of Naked Kitchen, a larger, communal space that, we hope, will allow more people and larger groups to experience our food. Don’t worry, though—you’ll still get to see and interact with us during the meal!
The Fall Flavors Menu is sure to be a crowd-pleaser, featuring pumpkin, guinea hen, and perhaps, a certain special delicacy that we’ll be shipping over state lines (we know you’ve been missing foie gras as much as we have!). Tickets are going to go quickly for this special dinner, so click below and get them while you can!
diver scallop / calamansi / brassicas / natural jus / brown butter emulsion
heirloom squash soup / mole / pepitas
salt roasted guinea hen / grapefruit / turnip / cocoa / foie gras
chestnut / chocolate / pecan feuilletine / espelette / mint
Naked Kitchen is BYOB * gratuity not included
When & Where
Chefs Ian Mullen and Jason Smith
Chefs Mullen and Smith have cooked at Michelin-starred restaurants throughout the United States and in France. This event is a unique opportunity to have access to their cuisine in an intimate, interactive setting.