Hoss Zaré Experiments With Persian Pub Grub

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    NEWSLETTERS

    Zare at Fly Trap. Photo: Kyle Pontier on Flickr

    Hoss Zaré, of Zaré at Fly Trap, is always thinking about what's next for Persian food in the U.S.

    To that end, he recently announced he's partnering with beer sommelier, Syre Piorkowski, and Ryan Corbett of The Monk’s Kettle to create a hypothetical upscale Iranian pub experience at the restauarant from Thursday, June 3 through Saturday, June 5 at one seating time of 8:30 p.m.

    Although pub fare doesn't exist in Iran, the cuisine has a rich culture of street food from which Zaré will pull inspiration. The special menu is available for $75 and includes wine pairings created by Zaré wine director Mario Nocifera and the aforementioned beer pairings. Call 415-243-0580 or visit the Web site for reservations.

    Sumac Couscous Salad with Dungeness Crab
    Victory, “Prima” Pilsner, US| Yarden, Brut Traditional, Galilee Israel

    Caspian Seafood Stew with Mussels, Cod, Sturgeon and Black Garlic aioli
    Hitachino “XH” Ibaraki Japan | Domaine Leccia, Rolle, Corsica

    Chicken Wings “Fessenjoon” with Pomegranate Walnut Sauce
    Stone, “Sublimely self-righteous” Ale, US | to Primaterra, Primitivo, Puglia Italy

    Persian Chili “Ghormeh Sabzi” with Spicy Lamb Sausage
    Goose Island, “Pere Jacques” Belgian Style Ale, US | Ferreirinha, “Vinha Grande” Douro Portugal

    “Faloodeh” Lime Sorbet with Rice Noodles and Pistachios
    Dog Fish Head, “Midas Touch” Ancient Ale, Milton US