After a successful pop-up this April at Cullum's Attagirl, Fantom Kitchen
is heading south in more ways than one.
For their December 14 (6-11pm) pop-up, the kitchen series will take over Dorćol Distilling + Brewing Co.
with dinner by chef Conrado Gonzalez II. The à la carte "Limón y Sal" menu will feature a Mezcal skirt steak with guajillo, apple chimichurri and queso fresco; catfish with pistachio salsa macha and pickled chayote; mole amarillo chicken with epazote requeson and Serrano; orca beans with sofrito, crema and sumac; and finally, a lemon curd with strawberry and ancho chile pepitas.
“Let this evening be a celebration of the food of Mexico and her ancestors, my people, who have persevered and continue to preserve our culture and cuisine. These are my interpretations of the humble, yet flawless, taco. The dishes are new and different. The heart is the same,” said Gonzalez, a Brownsville, Texas native in a press release.
Prices will range from $8 to $15. Dorćol's full drink lineup or Kinsman rakia cocktails and HighWheel beer will be available for purchase throughout the evening.
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