Me too and thank you @TheCookie and Alan for the wonderful tequila nightcap!
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Great report, excellent photos. Wish I couldāve been there!
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Thanks! Corrected thusly.
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Please join us next time. If you havenāt met the group before my wife was impressed with the food, but more impressed with the people. A talented, accomplished, interesting and generous set of people whom I hope to spend more time with.
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I am too much, as many will tell you. I went the very next day for a pre-arranged dinner at ConiāSeafood. Very nice but I have to say I think 106 Underground was just slightly better. I went back to 106U (again!) with some friends and a more modest collection of dishes (that still left me groaning full) came to <$25/ea! Such a deal. BTW Coni is not serving alcohol or allowing BYOB\corkage at present as they try to get some license renewed. I was asked about the bottles that I brought to our FTC event. For the geeks - It was an obscure wine from Jean-FranƧois Ganevat, called Mon Luc (My Luck). This is from the Jura region (as in Jurassic Park, France between Burgundy and Switzerland). It is a Pet Nat (PĆ©tillant-Naturel) sparkling RosĆ© made from mostly Pinot Gris of all things. Tiny production so you wonāt find it until next year. Not filtered (so a little cloudy), no added dosage (sugar), or CO2, or tweaked in any way. Biodynamic farming practices (probably without the mystic elements). Bottled before fermentation is finished so it has a little fizz. A really unusual sort of thing, but these Pet Nat are getting very chic now. I thought perfect for outdoor seafood\picnic and maybe a little spice.
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I can attest it was a fantastic pairing with our meal. Thanks for sharing!
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So jealous! I will do everything in my power not to miss the next one!
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I love Jura so much. I want to retire thereā¦ next year
Bumping in 2021ā¦ Is Sergioās backyard up and running?
Iām pretty sure Chef has been up and running for a while now. He was doing take out only for a bit but opened up his patio as soon as he could.
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Any idea what his hours/days open are?
Iād suggest contacting Chef via IG DM. That will get you the most up to date info.
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He always answers promtly
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