Starting this Thursday we are proud to be hosting a weekly party that features the best live jazz in the city! Going from 6pm – 11pm with no cover charge, guests will be able to groove to great sounds while sipping on Master Mixologist Max’s amazing cocktails and munching on Chef James’ incredible entrees!
The Show:
GP4 draws from a wide lexicon of jazz, blues, R&B and groove-based music. The band members have toured extensively, bringing their sound to jazz festivals, clubs and happenings from Brazil to Prague, from L.A. To Tokyo. The band moves seamlessly through each set, from straight-ahead jazz to an electric, eclectic mix of soulful and groovy vibes. Their ability to move through so many genres, all with a jazz inflection is what makes their music so attractive and entertaining
The Drinks:
Open bar from 6pm-7pm
Rest of the night, Cocktails $9, All Beers $6
The Food:
For this special event, Executive Chef James London will be offering a sharable tapas menu featuring locally sourced modern Japanese-American dishes. Unique plates such as Ginger Fried chicken, Dirty South Dumplings, Yellowtail Tacos and other raw delicacies.
After the success of Chef James London’s Prix-Fixe Menu this past Winter, we’ve updated it to feature the newest seasonal items! And you can add a wine pairing for just $16! The full menu is below:
CO-OP FOOD AND DRINK SPRING 2013 PRIX-FIXE MENU
Four Course Tasting Menu for $38
Wine Pairings for $16
FIRST COURSE
Choice of:
NANTUCKET BAY SCALLOPS -Lily Bulb, Pickled Apple, Chive Oil
MUSHROOM MISO SOUP -Honshimeji, Fresh Yuzu, Sunchoke
SQUID A LA PLANCHA -Pickled Fennel, Roasted Chili Oil, Shiso
SUGAR SNAP PEAS -Wasabi, Cherry Belle Radish
WINE PAIRING: Rosé, Domaine de La Réaltiere “Notre Rosé”, Aix-en-Provence 2011
SECOND COURSE
Choice of:
CHEF’S SELECTION OF SALMON, YELLOWTAIL, AND TUNA SUSHI
YELLOW TAIL TACOS -Toasted Nori Shell, Avocado, Ginger Shallots
CO-OP ROLL-Spicy Tuna, Rock Shrimp Tempura, Serrano
VEGETABLE SUSHI ROLL -Cucumber, Avocado, Pickled Squash
WINE PAIRING: Chardonnay, Macon-Village, Domaine Nicolas Maillet, Burgundy 2011
THIRD COURSE
Choice of:
GRILLED STRIPED BASS -Fennel, Pickled Carrots, Sugar Snaps
SHRIMP AND GRITS -Wild Florida White Shrimp, Anson Mills Grits, Benton’s Bacon
HALF ROAST CHICKEN -Ginger Cabbage, Chili Garlic Soy
VEGETABLE RICE BOWL -Wild Mushrooms, Roasted Brussels, Avocado
WINE PAIRING: Pinot Noir, The 31st State, CA 2010
DESSERT
Choice of:
PURPLE SWEET POTATO PIE -Marshmallow, Ginger Ice Cream
MOM’S PECAN PIE -South Carolina Pecans, Whipped Cream
WINE PAIRING: Chenin Blanc, Coteaux du Layon, Clos des Sables, Loire 2010
CO-OP Food & Drink is proud to be one of the participants in “Chicken Soup Dine Around” on Tuesday, April 9, 2013. Chef James London has created his own version of Chicken & Dumplings that will debut that night.
All proceeds from the sale of the Chicken & Dumplings on April 9 will go to the Bini Fund to provided continued relief to areas devastated by Hurricane Sandy, specifically children’s places to play that were washed away by the hurricane.
This program was designed to help New York City recover from $30 billion in property damage and give more than 15,000 NYC area children the funding required to rebuild their playgrounds and ball fields.
So come on down to CO-OP on Tuesday, April 9 and enjoy Chef London’s amazing Chicken & Dumplings. Who knew eating out could feel so good?
The Bini Fund was created in memory of Carl V. Bini, a NYC firefighter who was lost on 9/11. For more information visit www.binifund.org.
After the incredible feedback from guests for Chef James London’s Restaurant Week prix-fixe menu, he has put together a new one! This new menu will be offered to guests Monday – Thursday nights for just $38 and can be paired with with some wonderful wines for an additional $16.
Make a reservation to experience a variety of Chef London’s best dishes!
CO-OP FOOD AND DRINK WINTER 2013 PRIX-FIXE MENU
Four Course Tasting Menu for $38
Wine Pairings for $16
FIRST COURSE
Choice of:
NANTUCKET BAY SCALLOPS-Lily Bulb, Pickled Apple, Chive Oil
MUSHROOM MISO SOUP-Honshimeji, Fresh Yuzu, Sunchoke
SQUID A LA PLANCHA -Pickled Fennel, Roasted Chili Oil, Shiso
ROASTED CAULIFLOWER-Smoked Yogurt, Hazelnuts, Mustard Seeds
WINE PAIRING: Rosé, Domaine de La Réaltiere “Notre Rosé”, Aix-en-Provence 2011
SECOND COURSE
Choice of:
CHEF’S SELECTION OF SALMON, YELLOWTAIL, AND TUNA SUSHI
YELLOW TAIL TACOS -Toasted Nori Shell, Avocado, Ginger Shallots
GINGER FRIED CHICKEN -Boneless Free Range Chicken, Spicy Aioli
VEGETABLE SUSHI ROLL -Cucumber, Avocado, Pickled Squash
WINE PAIRING: Chardonnay, Macon-Village, Domaine Nicolas Maillet, Burgundy 2011
THIRD COURSE
Choice of:
SEARED MONTAUK FLUKE -Shitake Vinaigrette, Sunchoke, Pea Shoots
SHRIMP AND GRITS -Wild Florida White Shrimp, Anson Mills Grits, Benton’s Bacon
MUSTARD GLAZED SHORT RIB -Beef Jerky Dashi, Pickled Cucumbers
VEGETABLE RICE BOWL-Wild Mushrooms, Roasted Brussels, Avocado
WINE PAIRING: Pinot Noir, The 31st State, CA 2010
DESSERT
Choice of:
PURPLE SWEET POTATO PIE -Marshmallow, Ginger Ice Cream
MOM’S PECAN PIE -South Carolina Pecans, Whipped Cream
WINE PAIRING: Chenin Blanc, Coteaux du Layon, Clos des Sables, Loire 2010
