Fork Fight Round I: The Inaugural Forking

Categories: Events

Outside 3015 at Trinity Groves, a large banner proclaims each week's matchup.
Last night was the first Fork Fight battle over at Trinity Groves. The contenders in the first round of friendly competition were from incoming restaurants Casa Rubia and Souk.

See also:
Rumble in Trinity Groves: Get Ready for Fork Fight

John Baudoin and Omar Flores described Casa Rubia as modern, seasonal tapas, with menu items rotating three, sometimes four times a week depending on the availability of the freshest ingredients. Restauranteur Yaser Khalaf and his chef Abraham described Souk as similar to Baboush or Medina. Both restaurants will be opening in September, according to master of ceremonies Mark Rasinsky. After a lengthy cocktail hour (or two) filled with wines, beers, infused cocktails, samples of mouthwatering Kate Weiser Chocolates plus refreshing teas and kambucha from Social Brew (both Kate Weiser and Social Brew are soon coming to Trinity Groves) Rasinsky started off the "mostly friendly competition" with some introductions before the servers began parading dishes two by two into the dining room, laying them at each guest's place simultaneously.

After dinner, guests were instructed to place a fork in the bucket of the restaurant they thought won the night.

Breaking it down course by course, here's what I thought of each duo. I don't yet know how the forks fell last night, but I will tell you whose cuisine reigned supreme, in my own opinion.

My choice for best appetizer: Souk's spinach & goat cheese cigar with harissa aioli (versus Casa Rubia's mussel escabehe with garlic chips and Seville orange)

Casa Rubia's Tassione's field greens with Marcona almonds, Manchego, roasted grapes and a smoked vinagre de Jerez edged out Souk's figs & pickled lebna salad with water cress, almonds and a date vinaigrette to get my vote.

IMO: Casa Rubia's Rabo De Toro (oxtail) atop a piquillo pepper emulsion beat out Souk's slow-cooked lamb shank with apricot and pine nut couscous.

And finally, I preferred Casa Rubia's Dulce crema Catalana over Souk's Lebanese rose water pudding.

Next week, Fork Fight Round 2 pits Kitchen LTO and its freshly chosen chef Norman Grimm versus Uno Immanivong of Chino Chinatown for eight courses of hot, hot throw-down. Get your tickets here.

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