Great food knows no boundaries when it comes to place or price. As people who create food, we keep an open mind because amazing tastes can be found anywhere, from your local bodega to a Michelin starred restaurant. This spirit inspired our Last Meal of 2013 where we melded the Highbrow and Lowbrow in a menu that proves Champagne can be just as enjoyable as a Hot Dog.
Each year we collect responses from our members who answer the question, “You’re about to die, what’s your last meal?” A pattern emerged in 2013 where we saw many people wanting decidedly upscale foods paired with more pedestrian items. Uni and Eggs. Dry Aged Beef and Clams. Champagne and Chicago Dogs. We took our six favorite pairings, built a menu from them, and the Last Meal 2013 edition was born.
Finally, I want to thank everyone who came out to dine with us as well as the amazing team of people who helped make the night a success: Derrick Yuen, Soomin Baik, Jeffrey de Picciotto, Harris Damashek, Luis Calderon, Ilisa Gould, Danielle Gould, and Drew Stanley, who gives great mural.
We hope to see you in the new year for more of everything.
The Last Meal 2013: Highbrow + Lowbrow
December 18th – 8:30pm – Brooklyn, NY
- Chicken & Caviar: dark meat, cured yolk, skin chip, caviar
Miller High Life, Milwaukee, WI
- Chicago Dog & Champagne: beef tartare, chicago flavors, poppy seed
Pol Roger Brut, NV
- Uni & Egg: savory custard, uni, mustard
Chablis, Billaud-Simon – 2011
- Pork Belly & Bourbon: pork belly, caramel, tomato
Widow Jane Bourbon, Brooklyn, NY
- Ribeye & Clams: 45 day dry aged ribeye, clams, shallot
Ridge Three Valleys, Sonoma County – 2011
- Chocolate & Scotch: chocolate, smoke, lemon
Ardbeg Corryvreckan, Islay, Scotland
PHOTOS: The Last Meal 2013, by Erik Shirai