Those of us who live at Memphis at the Santora have been asking Chef Diego Velasco for years the same question: when are you going to open Sunday evenings?
The answer is now–for Velasco to mess around with ingredients in a way that strays from his Southern-fied take on food.
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Last Sunday, Velasco debuted his family meal-style dinners, to continue every Sunday evening for the foreseeable future. The menu then featured chicken-fried rabbit livers, melon salad, a duck confit with a chorizo risotto, and other items you won't find on the regular menu. Promised to appear in the next couple of weeks are cheddar-scallion biscuits, house meatloaf smothered in smoked onion gravy, and something called “low country boil,” which consists of potato, sausage, corn, shrimp, and shellfish–YUM!
Dinner starts at 6 p.m. every Sunday. See you there!
