Los Angeles chef Ludo Lefebvre (pictured left, photo by Nate Hoffman) is bringing his "pop-up" restaurant to Raleigh for one-night only. Lefebvre, a former Top Chef Masters contestant originally from France, will transform Gravy into LudoBites Thursday, March 24.
To get a reservation, call 896-8513 starting at 10 a.m. Wednesday, March 23. Only about 90 reservations are available. Dinner starts at 6 p.m.
Look for my story in tomorrow's News & Observer about Lefebvre. (HERE it is.)
Information will be posted later tonight at www.facebook.com/LudoBites or http://www.facebook.com/pages/Gravy-Raleigh/224196616994
Here is the menu:
- Fried pig ear with chili and lime mayonnaise.
- "Head and cheese" (Pig head rillettes, cheddar cheese custard with barbecue jelly and a slice of country bread and pickled baby rainbow carrots)
- Blood pig terrine served with blackberry salad and purple potato chips.
- Crispy pork belly, mustard ice cream and a coleslaw made with savoy cabbage, potatoes, chive and smoked eel.
- A 63-degree poached egg with potato mousseline and chopped barbecue from the Pit seasoned with chorizo oil and cumin.
- Slices of salt-encrusted pork shoulder topped with a pork skin crumble and served with a Big Boss Bad Penny beer, five different cauliflower and pineapple.
And for dessert, two choices:
- Smoked vanilla bean bacon creme brulee
- A French-version of banana pudding with caramelized bananas and coconut macaroons and a secret ingredient.