Get ready for Thistle & Leek‘s next Summer Grill Night, scheduled for Wednesday, August 11th with guest chef David Bazirgan, currently the executive chef at Uni. This summer al fresco feast will reflect chef Bazirgan’s inventive Mediterranean-meets-Japanese-influenced takes on grillable delights. Your tastebuds will be singing all night with dished like pan con tomate, focaccia with grated tomato and garlic, grilled oyster with chili butter and watermelon, basil and yuzu. Peep the evening’s whole spread on the menu below then reserve your spot asap — there are only a few more tickets left so email Brendan@thistleandleek.com as soon as you can, because it will be a night to remember.

Summer Grill Nights Menu:

To Start:
pan con tomate, focaccia with grated tomato and garlic

For the Table:
Grilled oyster
serrano chili butter, heirloom tomato ‘hitashi’, watermelon, opal basil, yuzu

Lightly grilled yellowfin tuna
yellow chive, mala chili oil, pomegranate glazed carrot, cumin, black garlic ricotta, mizuna

Leg of Lamb
fennel confit, mission figs, satay spices, purple broccoli, piperade, boquerone vinaigrette

Something Sweet:
Corn pudding
grilled beach, pine nuts, lemon balm