Chef Doug Psaltis will host Chef Jonathan Zaragoza (Birrieria Zaragoza, El Oso) at Andros Taverna for an exclusive pop-up for his forthcoming restaurant, Con Todo Cocina y Cantina. On Monday, November 22, diners will be able to sample a special menu of offerings from Con Todo at Andros, as well as order from Psaltis’ contemporary Greek offerings.
Chef Johnathan will use Andros’ open embered hearth to preview his Al Pastor, which features roasted charcoal pork shoulder, charred pineapple and comes garnished with cilantro and lime. Chef Johnathan will also use the embers at Andros to roast Puplo Adobado — grilled octopus, salsa de molcajete and an herbed chipotle marinadate. Both entreés include chocolate olive oil Froyo with cinnamon puff rice for dessert.
The Con Todo menu also includes offer various mezzes like his Whipped Ayocote Blanco — white bean, garlic, lime juice and salsa macha — and his Keftede Albondigas, served with an Andros wood fired pita and rounded with a beef and pork blend, garnished with crispy leeks and sitting atop his queso fresco. His surprise set menu will also offer Sikil P’ak or his Fava Guacamole with red onion, serrano chile and served with crispy “duras” wood oven tortillas.
Two specialty cocktails join Con Todo’s menu preview with Paloma Con Todo (libelula blanco, grapefruit, vanilla and mint) and Guava Spritz (Straydog Gin, salted guava, lime, martini fiero and topo chico).
Chef Johnathan’s set menu will be priced at $55 and will run alongside the regular menu and service at Andros on November 22.
Chef Doug Psaltis will host Chef Jonathan Zaragoza (Birrieria Zaragoza, El Oso) at Andros Taverna for an exclusive pop-up for his forthcoming restaurant, Con Todo Cocina y Cantina. On Monday, November 22, diners will be able to sample a special menu of offerings from Con Todo at Andros, as well as order from Psaltis’ contemporary Greek offerings.
Chef Johnathan will use Andros’ open embered hearth to preview his Al Pastor, which features roasted charcoal pork shoulder, charred pineapple and comes garnished with cilantro and lime. Chef Johnathan will also use the embers at Andros to roast Puplo Adobado — grilled octopus, salsa de molcajete and an herbed chipotle marinadate. Both entreés include chocolate olive oil Froyo with cinnamon puff rice for dessert.
The Con Todo menu also includes offer various mezzes like his Whipped Ayocote Blanco — white bean, garlic, lime juice and salsa macha — and his Keftede Albondigas, served with an Andros wood fired pita and rounded with a beef and pork blend, garnished with crispy leeks and sitting atop his queso fresco. His surprise set menu will also offer Sikil P’ak or his Fava Guacamole with red onion, serrano chile and served with crispy “duras” wood oven tortillas.
Two specialty cocktails join Con Todo’s menu preview with Paloma Con Todo (libelula blanco, grapefruit, vanilla and mint) and Guava Spritz (Straydog Gin, salted guava, lime, martini fiero and topo chico).
Chef Johnathan’s set menu will be priced at $55 and will run alongside the regular menu and service at Andros on November 22.
Reservations available via Resy.
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