Cranes Pop-up at Gravitas
On September 8, get a first taste of the highly anticipated restaurant, Cranes as Chef Pepe Moncayo joins Chef Matt Baker for a one-night pop-up dinner at Gravitas. Chef Moncayo's cooking explores the intersections of Spanish and Japanese cuisine with contemporary dishes that spotlight the similarities found in the ingredients, techniques and culinary viewpoints of Japan and Spain. From cooking style to ingredient and flavor combinations, his Spanish kaiseki is a natural cultural and culinary marriage.
Reservations are available for 6pm, 7pm and 8pm time slots. After you purchase your ticket, we will reach out regarding reservation notes and allergies.
Tax and gratuity will be charged at the event along with a la carte beverages or optional specialty sake pairings.
Menu:
Cherry Gazpacho & Mascarpone Yuzu-Kosho
Tomatoes Aemono, Shiso Tempura
Green Beans, Ebi, Sea Urchin, Ponzu
Cold Capellini, King Salmon Aburi, Ikura, preserved Lemon
Golden Tilefish Gazpachuelo, Wakame, Potato Trinxat & Mojama
Mushrooms Rice, Shio-kombu broth, Burrata
Beef Cheek, Shishito Peppers, Red Wine & Sesame sauce
Coffee, Baileys, Miso
About Chef Pepe Moncayo
Pepe Moncayo is chef/partner at the forthcoming Cranes in Washington, D.C.’s Penn Quarter neighborhood, and a partner at Bam!, his first solo restaurant, opened in Singapore in 2013. At Bam!, chef Moncayo built an omakase-style experience unbound by geography. Living in Singapore for 10 years has enriched his cuisine with Asian ingredients and methods. Previous stops include stints under three Michelin star Catalan chef Santi Santamaria at his eponymous Santi in Singapore, Can Fabes and EVO, and as executive chef at two-Michelin-starred Dos Cielos with Javier and Sergio Torres.
On September 8, get a first taste of the highly anticipated restaurant, Cranes as Chef Pepe Moncayo joins Chef Matt Baker for a one-night pop-up dinner at Gravitas. Chef Moncayo's cooking explores the intersections of Spanish and Japanese cuisine with contemporary dishes that spotlight the similarities found in the ingredients, techniques and culinary viewpoints of Japan and Spain. From cooking style to ingredient and flavor combinations, his Spanish kaiseki is a natural cultural and culinary marriage.
Reservations are available for 6pm, 7pm and 8pm time slots. After you purchase your ticket, we will reach out regarding reservation notes and allergies.
Tax and gratuity will be charged at the event along with a la carte beverages or optional specialty sake pairings.
Menu:
Cherry Gazpacho & Mascarpone Yuzu-Kosho
Tomatoes Aemono, Shiso Tempura
Green Beans, Ebi, Sea Urchin, Ponzu
Cold Capellini, King Salmon Aburi, Ikura, preserved Lemon
Golden Tilefish Gazpachuelo, Wakame, Potato Trinxat & Mojama
Mushrooms Rice, Shio-kombu broth, Burrata
Beef Cheek, Shishito Peppers, Red Wine & Sesame sauce
Coffee, Baileys, Miso
About Chef Pepe Moncayo
Pepe Moncayo is chef/partner at the forthcoming Cranes in Washington, D.C.’s Penn Quarter neighborhood, and a partner at Bam!, his first solo restaurant, opened in Singapore in 2013. At Bam!, chef Moncayo built an omakase-style experience unbound by geography. Living in Singapore for 10 years has enriched his cuisine with Asian ingredients and methods. Previous stops include stints under three Michelin star Catalan chef Santi Santamaria at his eponymous Santi in Singapore, Can Fabes and EVO, and as executive chef at two-Michelin-starred Dos Cielos with Javier and Sergio Torres.