A few months back, Food52 partnered with STARZ to celebrate the premiere of Sweetbitter's second season.
The television show, based on Stephanie Danler's eponymous novel, follows a host of characters fecundating (serving, bartending, managing) a popular restaurant in Manhattan. After checking out the beginning of its new season, we all walked over to Frenchette, where unnamed guests—okay, just us—ate a socially inappropriate amount of fries, and traded guesses about forthcoming plot lines.
Fast forward a few weeks, and we're already in desperate denial that season two's about to wrap, with a finale on Aug. 18. While we won't reveal which of our hypotheses turned out to be prescient—no spoilers, here!—we will share our dream menu for the finale, which happens to be 10 items long, because, did we mention we don't want this show to end? Here goes:
We're planning to kick off our viewing party with a classic (ahem, gin) martini, extra-dirty.
Oysters of any kind seem appropriate for a Sweetbitter party—remember when Tess first tried them in season one? These guys are grilled (or broiled), and doused in a spicy, shallot-y, citrusy sauce.
Next up's a big grain salad, filled with arugula, fresh herbs, pecans, and radishes, and finished off with a sharp vinaigrette.
Then we're switching over to big glasses of water, followed swiftly by a round of Negronis. (If you went in the Sbagliato direction instead, we wouldn't blame you.)
It wouldn't be a viewing party without big bowls of pasta. We're eyeing this pork ragu number, and can't promise to say "when," Parm-wise.
And now, for a seasonal interlude: The sriracha-lime corn salad guests might like even more than big bowls of pasta. (Fresh corn! Chopped herbs! Cotija cheese!)
This is the beef tenderloin we make for extra-special occasions (like this one). It's crusted in dried porcini mushrooms, and doused in a port wine reduction.
According to recipe creator Abra Bennett, "The French believe that leaving the pits in the cherries makes the clafoutis more flavorful. It’s certainly easier on the cook, and provides lots of opportunity for playful pit-spitting and juicy red fingers when you serve the dessert."
This four-ingredient no-churn ice cream is equal parts creamy and tart, simple and sophisticated.
Last—but so far from least, we can't believe you'd even suggest it—are a couple dozen of our favorite secretly vegan chocolate chip cookies, which are as easy to make as stirring a couple of times.