The Menu. Photo by: Sara Adduci
Calm before the storm. Getting ready @RooseveltRVA for #Meddlepopup (Taken with instagram)
Kielbasa for tonight’s Devil’s Backbone beer crawl. (Taken with instagram)
Over winter carrots from @FarmerRussell. They have such a sweet flavor. Incredible. (Taken with instagram)
Rolling out pasta alla chitarra. #lifespleasures (Taken with instagram)
Short rib tortellini day. #zenmoment (Taken with instagram)
A Richmond pop-up from chef Tim Bereika and Collin Wagner
February 19-20, 6:30-9:30PM
45 seats are available each night • Four courses for $65,
tax and tip for food included • Beverages are available a
la cart for an additional cost • Menu available by 1/16 •
Tickets can be purchased at Secco Wine Bar beginning
on 1/13 • Seating times are staggered and available by
request on a first come, first serve basis • Cash only •
All ticket sales are final • Any special dietary requests
can not be accommodated.
Tickets are only for sale during the following time frames:
Tuesday and Wednesday
10AM-12PM or 3PM-6PM
Please ask for Tim Bereika (me). I am the only person who
can provide you with a ticket. All other Secco employees
will not be able to assist you and if asked they will politely
direct you to this blog. If I am the only individual taking
reservations than there’s less of a chance that a mistake
will be made.
If you can’t make it in during the times listed above contact
me through twitter or by email at firstname.lastname@example.org
and I’ll make every effort to accommodate you.
Please remember that this event is cash only and all sales
are final. When purchasing a ticket I’ll need your name,
contact info and preferred reservation time.
Thanks for supporting us!
(1) Oyster, salsify, sea beans, oyster leaf, seaweed
(2) The chicken or the egg?
(3) Goat, baharat, juniper, carrot, dates, goat curds
(4) Beet root, malted barley, coffee, dark chocolate, sorrel