*all others pay cash

Friday, February 3, 2012

four: valentine's 2012

AOPC* and The Upstairs
february 14, 2012 at The Upstairs

hello all.

valentine's day plans?

AOPC* and The Upstairs are hosting an elegant, affordable v-day dinner.

feb. 14. 2012.

6:30 or 8:30 seating (bar opens at 5p.m., come early and have a cocktail)

price: $65.00, includes four courses and wine. credit card to reserve (no charge until night of); 48 hour cancellation policy.

one: chioggia beet. walnut. bacon. green apple. endive.

two: homemade tagliarini. cauliflower. truffle butter. parmigiano reggiano.

three: duck confit. braised red cabbage. mustard sauce.

four: chocolate caramel mousse. cocoa nib. sea salt. shortbread.

call 206-441-4013 (leave name and #, we’ll call back to confirm) or email


brandin + kari


*in god we trust, all others pay cash

Wednesday, May 5, 2010

three, updated

six courses
thirty people
mistral kitchen
6pm. may 2.

snacks: steamed prawn bahn mi. pickled cucumber. aioli.
brandade. lemon. toast.

one: argentine beef empanada.poblano.tomatillo. avocado

two: charred squid. arugula. taggiasca olive. grapefruit.

three: foie gras torchon. pickled sultana. candied fennel.

four: grilled asparagus. soft boiled egg. bacon maple vinaigrette.

five: portuguese sausage. branzino filet. saffron rice. english pea. rouille.

six: person lime budino. meringue. chinese five spice cookie.

Sunday, April 11, 2010


hello, again.

aopc* presents dinner three;
multiple courses, snacks, booze.

sunday, may 2. 6:30 pm sharp.

one hundred dollars, cash only.

location to be revealed.

rsvp to to reserve your spot. a credit card or a check in the mail is required to save your position. 48 hour cancellation policy. seats go quick.

brandin myett + kari brunson

*in god we trust, all others pay cash.

up next. four. may 30. sunday lunch. 50 bucks, includes falcon fight.

Thursday, March 25, 2010

two, updated.

29 people. delancey. 7:30. march 23.

snacks: pissaladiere, steamed buns, lomo with cocoa nibs
one: octopus carpaccio, pimenton, fried fingerlings, garbanzo bean
two: michel bras salad, march version
three: wood fired daurade, eggplant, sultana, piquillo gratin
four: quail, duck heart, bread, manodori, francis mallman's potatoes
five: chocolate mouse, caramel, pear

for images, go to

in god we trust, all others pay cash

Monday, February 15, 2010

two: march 23

save this date.

our next dinner is March 23.

75 dollars. 30 people.

email us at

Friday, February 12, 2010

one: february 27

 " i am going to scold you, hoping that it coincides with something in your head, though i fear not.  i don't think the restaurant can go on in its present way... maybe i am just spooked with ghosts and very fatigued.. really is time to do the next thing with yourself and the restaurant-they are probably the same thing.  i feel apologetic for not having a brilliant idea. my need and only idea is to go on and do something else.
 i feel cannibalistic, dark, jeremaiad, and a son of semites. hawk noses, smooth leather saddle bags. i smell horses in the desert when cooking, with the obvious results: mint is in everything...melons with old sauternes and black pepper.  anchovies and figs with raspberries, with a tired old margaux...fuck all this orange peel julienne and pubic hairs of leeks.  give me some of tempier's lunches.  give me caviar and buckwheat and a lover of vodka-like appetite...toast in bed in the morning with smoky tea and a hint of opium.  bitter salads for lunch.  gin with violets at six.  guinea fowl over the coals with pommes sarladaises, rose ice, a whipping for dessert...

 coquilles with possum butter,
 love and kisses,

12 seats. 75 dollars per person including libations. 7:30 sharp. cash only. all substitutions politely declined. the first dinner will be based on the writing above.

the menu

one: buckwheat blini. foie gras. sauternes jelly. fried beet
two: 'marco pierre white' tagliatelle of oysters with caviar, updated
three: hamachi. chef fortner fried tater. preserved meyer lemon
four: pork belly confit. bacon- bay leaf broth. potato puree. vanilla
five: tarragon. red endive. parmesan crisps.
six: marquise au chocolat. cocao nib. almond praline. saffron creme anglaise

email us at to RSVP