Pig Feet and Shrimp Heads Among Dishes in Celebrity Chef's 'Eclectic' Menu
By Kiratiana Freelon on February 5, 2013 8:26am
CARROLL GARDENS — Pigs feet, anyone?
Pop-up restaurant Hooves and Teats is heading to the Bond Street Kitchen on Feb. 28, March 1 and March 2.
The pop-up will host a “fun, eclectic” menu, said Chef Diane DiMeo, with delicacies like twice-cooked pigs feet, smoked sea urchin, shrimp heads, house-made beef cheek sausage, and squid ink linguine, to name a few. It will also feature more standard exclusives like charcuterie and fresh oysters.
“We’re a little bit over-played in our fried chicken and waffles,” said DiMeo. “We’re moving back to the days of caviar.”
The restaurant in Bond Street Kitchen at 235 Bond St. will continue every week thereafter, for three days a week, on days to be determined.
Hooves and Teats is the brainchild of DiMeo, a chef and former Carroll Gardens resident. The veteran food expert has been in the business for more than 20 years. In 2009, she won the Food Network’s Chopped and is currently a contestant on ABC’s new show, The Taste, with culinary aficionados Anthony Bourdain and Nigella Lawson.
Through the DiMeo Restaurant Group, the celebrity chef has opened a number of eating spots and even has her own line of pickles and sauces, Bootleg Farms.
Hooves and Teats' dimsum cart-inspired service will feature a push-cart with several dishes that diners can choose. These delicacies will be prepared when ordered, said DiMeo, and the menu will change frequently. Each dish is priced at about $8 to $15.
“I’d rather order 29 appetizers than one entrée,” said DiMeo, who wanted to eliminate the typical prix fixe service.
But don’t expect to just walk into Hooves and Teats. The pop-up has a lottery-style reservation system with a maximum of 30 diners per seating.
There are three seatings each evening at 6:30 p.m., 8 p.m., and 9:30 p.m.
To get on the reservation list, visit www.hoovesandteats.com, for more information.