We're big fans of Sunday Funday, and nothing winds it down like a soulful meal. Although it's typically a day of rest and relaxation for chefs, we've noticed a growing number of them rallying to put together special fixed price feasts to wind down the weekend. Here are the latest Sunday Suppers at some of our favorite restaurants around town. Add them to your weekend dossier, and consider it our prescription for the Sunday blues.
This Sunday, Nancy Oakes' palatial SoMa restaurant will open its glass doors for the first Sunday three-course fixed price dinner. Coming in at just $28, the meal includes Brentwood white corn soup with chanterelles, seared petrale sole with French beans and brown butter sauce, and cherries jubilee with dark chocolate ice cream for dessert. On future Sundays, menus and price will vary to reflect what's at the market.
The Marina's beloved Italian warhorse, A16, just started a series of one-off special dinners on the last Sunday of every month, each of them featuring a farm that's appropriate for the season. This weekend, Healdsburg's Dry Creek Peach and Produce takes the stage, and the menu will feature fresh yellow and white peaches from start to finish. We're told there will also be bellinis made with the farm-fresh peach purée.
Chef Jason Berthold offers three-course meals for $39 every Sunday, and you can add a bottle of the "sommelier's choice" wine for $30. Offerings are always seasonal, and this Sunday's menu of warm chicory salad with blood orange, Devil's Gulch rabbit with baby chard, and strawberry brioche tart with black pepper and marzipan ice cream is no exception.
When Michael Tusk opened Cotogna on Jackson Square, it was closed on Sundays, but for the past year or so, he's been preparing beautiful $55 five-course tasting menus brimming with seasonal, refined homey fare. Menus are released every Friday to newsletter subscribers, and we can tell you that last Sunday's meal included handmade artichoke trangoli pasta, a charcoal grilled chicken with smoked eggplant, sweet corn and gypsy peppers, and black mission fig crostada for dessert. Get on it.
