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It’s been about two months since we told you chef Chris Curtiss, formerly of Noca and Bourbon Steak, had returned to the Valley to work as a corporate chef for Fox Restaurant Concepts. At the time, we also told you the chef, who had been working for the past year in northern California, would be back in the kitchen for pop-up dinner events at Little Cleo’s Seafood Legend in Phoenix.
Well, now the time has come.
The chef’s fans can snag a table at a welcome back dinner event being held at Little Cleo’s on Sunday, February 28. The prix-fixe dinner menu will be a collaboration between Curtiss and executive chef Eric Ramirez and will use local ingredients from names including Singh Farms, McClendon’s Select, and Maya’s Farm. The seafood will be sourced from a fishmonger in New York, a Curtiss favorite.
Snacks
Charred sunchoke – Preserved lemon emulsion
French radish – Smoked butter
Lightly smoked mackerel – Chive yogurt
First Course
Parsnip soup – Black truffle, sea urchin, toasted country bread
Second Course
Grilled squid – Rock shrimp, squid ink noodles, bacon dashi
Third Course
Crispy skate wing – Red wine braised short rib, charred leek, butter poached romaine
Dessert
Local citrus, buttermilk, pistachio
The dinner costs $55 per person and does not include beverages. Reservations for either the 5 or 8 p.m. seating can be made by calling 602-680-4044.
