What To Eat and Drink at Jonathan Gold's Speakeasy, Returning Saturday

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Cana's RKO Photo: Anne Fishbein

Tomorrow night, Jonathan Gold and Cedd Moses's 213 will team together again to raise funds for Zocalo Public Square. The $125-$185 tickets grant access to an endless supply of five meticulously engineered, history-referencing, hand-crafted cocktails from Moses' white hot venues, as well as tastings from nine of some of the city's best chefs. PaQui silver tequila with fresh juiced jalapenos and sal de gusano will flow from Las Perlas, Seven Grand will pour highballs using 12-years-aged Chivas, and John Sedlar will prepare both Pre and Post-Columbian gazapacho, among the many highlights. So what else will be served on Saturday night at this Prohibition-style soiree at Union Station? Take a look below to see the full chef lineup, plus the cocktail and food tastings being planned for tomorrow. Tickets are still available online and the party gets started at 7:00 P.M.

Cocktails

Cana Rum Bar
Cruzan Rum Ace of Spades
The cacao-tinged daiquiri gets an herbaceous update via Cruzan spiced rum and cacao-infused bitters

Cole's Red Car Bar

Pikesville Classic Manhattan
Pikesville rye, dolin sweet vermouth, angostura bitters, served up with a luxardo cherry

Las Perlas
Spiced PaQui Tequila Daisy
PaQui silver tequila, fresh lime juice, organic agave nectar, fresh juiced jalapenos, basil, cucumber. Sal de gusano.

Seven Grand
Selection of Chivas Regal 12-Year Scotch Highballs
Chivas, soda water, artisanal bitters, house made syrups, and fresh squeezed citrus over ice

The Varnish
The Plymouth Fitzgerald
A classic gin sour made with Plymouth Gin, fresh lemon juice, shaken and served up with lightly drizzled Angostura bitters

Gourmet Bites

Comme Ca
Chef David Myers
Gougeres, duck rillettes, chanterelle cream

First & Hope
Chef Joseph Panarello
Savory butternut panna cotta with crab salad

Grace
Chef Neal Fraser
Braised pork, squash flan, smoked sage jus

Jar
Chef Suzanne Tracht
Pork crossaint with mustard sauce

Lazy Ox Canteen
Chef Josef Centano
Yellowtail crudo with avocado, creme fraiche, white soy

Providence
Chef Michael Cimarusti
Japanese kanpachi snapper

Rivera
Chef John Sedlar
Pre-Columbian and Post-Columbian Gazpacho

Rustic Canyon
Chef Evan Funke
Black mission figs, roasted chestnuts, burrata, saba, and toast

Susan Feniger's Street

Chefs Susan Feniger and Kajsa Alger
Burmese melon salad