San Francisco - February 08, 2010

Hold the Foam

Club Ave. 9 Supper Club

First came foam. Froth followed. Now, some fancy-pants Chi-town chef wants to open a molecular-gastronomy cocktail bar.

Since when did solid food become a thing of the past?

Chew your heart out at underground supper club Club Ave. 9’s multicourse dinners. Headed up by restaurant vet Jeff Rosen, these decidedly New American feasts won’t leave you hungry.

At a Ye Olde Pig and Swig event, diners gorged on pork shoulder, rib, and loin with Brussels sprouts, hazelnuts, and maple apple corn spoon pudding. At another: gingerbread with salted caramel, glazed walnuts, and vanilla bean ice cream.

At Avedano’s Holly Park Market this Thursday, Rosen’s planning an Alsatian feast (IPA-braised Sonoma lamb, anyone?) paired with Iconoclast beers.

No ifs, ands, or suds about it.

For event information, go to clubave9.blogspot.com.

Photo: Heidi Trilling / Courtesy of Club Ave. 9

  Foodies, Laid Back, Supper Club