IT'S ALL ABOUT THE SAUCE! Back by popular demand, Chef Carmen carries on the tradition of creating his delicious Sunday Sauce for your Super Bowl festivities.
What: Homemade tomato-based sauce with pork and beef meatballs and pork fennel sausage
Feeds: 6 hungry adults
Cost: $49/86 oz. container (perfect for 2 lbs. of pasta)
Pick Up Dates & Times: Thursday 1/29—Sunday, 2/1 during normal business hours
Quantities are limited and orders must be placed before 3pm on Tuesday, January 27th
To order, email Hannah McClelland - firstname.lastname@example.org
FRIENDS, LOVERS, COMRADES, AND COLLEAGUES, COME ONE, COME ALL! Congregate at Union Square Cafe for three nights of delight. In addition to our à la carte menu, we'll be offering a festive 4-course tasting menu ($95 with $65 for wine pairings) for dinner on Friday 2/13, Valentine's Day Saturday 2/14, and Sunday 2/15, along with Saturday and Sunday brunch specials.
Come celebrate our last Valentine's Day on 16th Street!
To reserve, call (212) 243-4020 or click here.
It’s a little-known fact that the space Union Square Cafe occupies used to be a vegetarian restaurant (the first of its kind in the United States) known as Brownies. Here is Danny Meyer standing in front of the restaurant just before completion of renovation in 1985.
Duqqa home recipe:
Duqqa is a mixture of herbs, nuts, spices and olive oil that is typically used as a condiment for dipping bread or vegetables. This is Carmen's and Sam's original take on this Mediterranean staple, which we serve with fresh breads at the beginning of your meal.
½ cup sunflower seeds
½ cup pumpkin seeds
2 cups toasted pistachios
2 teaspoons salt
¼ cup fresh lemon juice
2 teaspoon ground fennel seed
2 teaspoon ground coriander
½ teaspoon black pepper
2 cups extra virgin olive oil
1 teaspoon chopped oregano
2 teaspoons chopped fresh rosemary
Roast the sunflower seeds, pumpkin seeds and pistachios separately. Lightly grind the pumpkin and sunflower seeds in a food processor. Crush the pistachios with the side of a large knife or a rolling pin and mix with the seeds. Dissolve the salt in the Lemon Juice and toss with the nut mix. Then toss the nut mix with the fennel, coriander and black pepper, Set aside.
Put the extra virgin olive oil in a pan and heat until just hot to the touch. Add the oregano and rosemary and stir until you hear it crackle. Immediately pour the oil over the nuts and mix evenly. Let the Dukkha cool to room temperature then wrap tight and refrigerate before serving.