Pork & Pinot
Chefs Ian Mullen and Jason Smith will be hosting a supper club at Naked Kitchen celebrating the true Snout to Tail concept. They have prepared an elegant and robust menu inspired by a whole big paired around beautiful California Pinot Noirs. The menu will feature six courses, each utilizing different parts of the pig paired individually with pinot noir all shared around the intimate Naked Kitchen chefs' table.
Saturday, February 23, 2013
6:00pm, 9:00pm
Naked Kitchen
945 Valencia Street Between 20th and 21st
San Francisco
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$110/$160 with wines and cocktail
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