Archie Weekly

Click the pics for tix. Space is limited and things sell out fast.

JULY

Friday / 19Meat & 2 Veg: A British Summertime Feastwith Rab Brownell + Burlap & Barrel

British food gets a bad rep. Ask most people what they think of British food and they imagine a slab of meat as tough as leather, cabbage boiled for so long it’s lost all form and flavor and piles of potatoes washed down with lukewarm ale. This couldn't be further from the truth.Join us for a British summertime feast prepared by Rab Brownell in collaboration with Burlap & Barrel. The menu is inspired by four iconic cookbooks: Dorothy Hartley’s Food in England, Fergus Henderson’s Nose to Tail Eating, Nigel Slater’s Toast and Delia Smith’s How to Cook. The meal will reflect a side of British cooking that takes inspirations from a nation’s rich agricultural and regional history. A culinary story built on struggle and necessity, a long and unique experience of immigration and the influence of the British Empire which, at its peak, reached across a quarter of the World. Rab will be joined by Chef Ethan Frisch, co-founder of Burlap & Barrel, a single origin spice company based in New York.

$45, 7p

   MENU  Hand raised pork pie, piccalilli, English mustard and watercress  Kedgeree: smoked haddock, soft boiled eggs and spiced butter  Eccles cakes and Mrs. Kirkham's Lancashire cheese (Neal's Yard Dairy)  Lemon possett with brown butter and black peppercorn shortbread  *Burlap & Barrel spices will be used in all four courses.

Saturdays + SundaysBirreBallz BookBallz Happy Hour

Drinking amongst the books feels right. Thus, we are frying up a new arancine EVERY WEEKEND from opening until we run outta ballz. NY MAG THINKS THEY ARE THEE BEST. Free with the purchase of any drink or NEW Cookbook. But yes—buy a beer or book, get a ball!$4.50+

Wednesday / 24Goes Together like Summertime and Crab Cakeswith Chef Millicent Souris

Let us eat crab cakes.

From the chef:What’s better than eating crabcakes in the summertime? Yes, that’s a rhetorical question.I’m from Maryland, did you know that? If you know me, then you know that. I’ve been away longer than I’ve lived there, but it’s equally impressive (and frightening) how long the formative years are capable of impressing upon us.Because I am always Maryland.I’ve never been to Faidley’s Seafood in Baltimore, where people lose their minds over the crabcakes. I do lie to people that I have been there, just to avoid an awkward conversation about why I haven’t.There’s no good reason. Except, that I know how to make my own damn crabcake.

$40, 7p

   MENU  Cucumbers and whatever looks good at the market.  Fried Green Tomatoes with a sun gold tomato aioli dressing.  Classic Maryland-style Crabcake, broiled, not fried. I like my crab cakes the same way my grandmother liked her crab cakes—little filler. A mixture of lump and backfin and a small amount of crushed Saltines to bind.  {One summer, just once, I was a waitress at a restaurant in Fells Point, Baltimore, right on the water. My friend Dandelion got me the job (yes that is her real name), she took off for the summer to tour with the Grateful Dead (yes, that is her real name). She followed the Dead during the summer, making money by selling packs of smokes for two bucks each at shows. I don’t remember the name of the woman who ran the restaurant, it was a storefront on Thames Street with the best crab cakes around. It only lasted one summer, one hot summer. They’re all hot summers in Baltimore. My other jobs that summer was washing hair at a salon in Mt. Washington and working at a market research survey company.}  There will be pie.

Thursday / 25Our Sicilian Vegan Dinner

An evening of Sicilian, family-style food inspired by Nonna. Three courses cooked by Archestratus owner Paige Lipari. Si, one of those courses is dessert. Menu to come.IMPORTANTE! Due to high demand, there are two seatings for dinner. Please choose your arrival time for either 6:30 or 8:30p, and thank you thank you grazie for arriving promptly.

$30

Sunday / 28Greenpoint Cat Club

Help us keep Greenpoint safe for cats.If you are passionate about the welfare of our neighborhood cats, join us for Greenpoint Cat Club, a new monthly meet-up group at Archestratus. Let's come together to try and understand the complex and emotional issues relating to outdoor cats, combat cat overpopulation, and keep local cats safe and healthy.

FREE, 12p

Wednesday / 31Bookbook Club: Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious by Brooks Headley

Cook through SUPERIORITY BURGER COOKBOOK: THE VEGETARIAN HAMBURGER IS NOW DELICIOUS by BROOKS HEADLEY during the month of JULY and drop by with your favorite dish on JULY 31st—all are welcome! It's a potluck party! It's mad civilized! It gives us a monthly dose of hope for the universe! Come by Archestratus to pick up the book for 20% off now.

FREE, 7p

AUGUST

Wednesday / 14Bookbook Club: There but for the by Ali Smith

(We are obsessed with Ali Smith.) 

Every six-ish weeks we read a new memoir, a collection of essays, novel, or anything else we find interesting that somehow, in a big or small way, relates to food. Then we discuss. Come by Archestratus to pick up the book for 20% off now.

FREE, 7p

Thursday / 15Our Chicken Parm Dinner

We really love Chicken Parm.  Three courses cooked by Archestratus owner Paige Lipari. Si, one of those courses is dessert. Menu to come.IMPORTANTE! Due to high demand, there are two seatings for dinner. Please choose your arrival time for either 6:30 or 8:30p, and thank you thank you grazie for arriving promptly.

$30

Saturday + Sunday / 17 +18 SUMMER SALE! We are having one!  A THOUSAND THINGS WILL BE ON SALE! THIRTY TO FIFTY PERCENT OFF! A selection of old books, new books, magazines, gifts, foods, and more! THIS IS NOT A HOAX! MARK YOUR CALENDAR! TWO DAYS OF MONETARY BLISS! And the other bliss’s, too. !!!

Wednesday / 21A Sumac Soirée, A Themed Community Potluck, A Summer Journey

When we open our table and share a dish, we share a memory, we build a relationship. We are thrilled to premiere a new series from the exquisite Sumac magazine, Sumac Soirée, which aims to explore how food can unite us and activate connections. So join our host, Sumac's co-founder and editor in chief, Ali Tufan Koç, for a themed community potluck. He asks: What food can you remember from your Summer Travels?

FREE, 7p

Thursday / 22Pasta con le Sarde Dinner

We really love Pasta con le Sarde. Check out this video of us making some with our friends! Three courses cooked by Archestratus owner Paige Lipari. Si, one of those courses is dessert.

$30

SEPTEMBER

Thursday / 26An Heirloom Dinner with Sarah Owens

In celebration of her new cookbook Heirloom, Sarah Owens, a horticulturist, famous sourdough baker, and cook with an insatiable curiosity for global food traditions, is here to make us dinner! Join us for a homespun four-course meal where cooking and baking traditions deliciously meet contemporary flavors. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. Plus Kvass...

$70, 7p

   MENU  Slavic Soul (Kvass Cocktail) A lacto-fermented drink enjoyed in many Slavic countries, kvass is brewed from rye bread before it is mixed into this refreshing cocktail made with Balkan-style rakija, a fruit brandy.  Naturally leavened breads made with regional, stoneground flours. Served with sweet potato hummus (contains peanuts), muhammara with hazelnuts, and fermented green tomatoes.  Waldorf Salad: a fresh take on a classic made with jujubes, barberries, walnuts, and generous fresh herbs lightly tossed in a creamy lemon and poppyseed dressing.  Oxtail borscht with sour cherries and purple barley.  Shaker lemon and sage pie in a whole grain, naturally fermented crust. Served with lightly sweetened rosemary-infused whipped cream.

Richard picks up on the detail about the Virgin in the sunshield and he and Hannah take turns telling, all the time giggling like children, the story of their local lady vicar coming round to visit them to talk about something Hannah is doing with her Christian Young Mothers group at the church, and how embarrassing it was when this vicar suddenly just started praying, there in their lounge, in front of the tea and the biscuits, sitting there offering thanks to God. Mark can't concentrate on it because he has seen Miles do something strange; he has slipped the smaller of the two salt cellars, after using it lightly over his omelette and couscous, down under the table. Nobody else has noticed. Now they're all talking about the free market. ◆ From There but for the by Ali Smith ◆