February Newsletter

Dear Crook’s Family,

Considering the wildly flip-flopping weather and the predictably unpredictable political atmosphere, I want to remind you all that you can always find comfort and good food right here.

Our charming staff and delicious food may not always stay the same, but the charm and delight certainly will. Take, for instance, the Fried Chicken Thigh open-faced sandwich that Justin rolled out last week. At dinner, the spice-battered crispy thigh sits on top of a thick slice of toasted brioche, topped with paper-thin pickled green tomatoes and a generous coat of hot-honey sauce. At brunch, all that gets tucked inside one of our biscuits.

I highly recommend them both — I just don’t know which one I like better.

I am very excited about February’s Supper Club. This month’s family-style meal will have four courses featuring one of my absolute favorite local products: Boxcarr Handmade Cheeses.

Although it is subject to some changes, the menu will include an endive salad with Cottonseed, a house-made charcuterie board with Campo and Rosie’s Robiolafried bacon-egg-and-cheese wontons with Rocket’s Robiola, and finally pastry-wrapped Cottonbell for dessert.

In addition to enjoying all that beautiful, tasty food, we will be joined by the cheesemakers themselves who will reveal the mysteries (and hard work) of creating their award-winning cheese. This one is not to be missed. The dinner will happen Wednesday, February 26th at 6 pm. The four course family style meal will be $45 (drinks, tax and gratuity not included.) Reservations can be made below.

We are looking forward to Valentine’s Day all weekend long. We only have a few reservations left for Friday, but Justin will have a couple of love-bird specials all weekend. You don’t have to limit your love to just one day! Look for Oysters on the Half Shell, Beef Tenderloin, and Raspberry Cheesecake on the menu through the weekend.

It wouldn’t be February without the wild art of Louis St Lewis adorning the walls here at Crook’s. Do not miss the opportunity to walk around and see what he has brought for us.

And you can check out the cover story of Walter Magazine, featuring Louis here!

We will begin taking reservations for Graduation Weekend and Mother’s Day on the first of March this year. Mark it in your calendar if you would like to come in that weekend as those seats tend to fill quickly.

Thank you for your continued friendship and patronage. As always, you are why we do what we do.

-Susie Williamson