Chef Kevin Fink’s new Emmer & Rye in the SkyHouse Austin welcomes Chicago chef Ryan Poli December 10 for a collaborative dinner. The seven-course meal will feature hamachi with dashi-braised turnip, wakame seaweed pasta with scallop bottarga, 30-day dry-aged pork shoulder and more.
Poli has a long history in Chicago restaurant, including opening Michelin Bib Gourmand-awardee Perennial in 2008 from the esteemed BOKA Restaurant Group (Girl and the Goat, Momotaro) and Butler in 2005. Poli’s resume also includes time in the French Laundry and Jean Banchet’s Le Francais.
The collaborative dinner costs $75 per person, and tickets can be purchased at emmerandrye.com.