X-Marx underground supper club founders Abraham Conlon and Adrienne Lo will open Flour and Bones, a 30-seat rustic eatery inspired by "global peasant cuisine," late this summer.
The pair first popped-up the concept at Dodo last year and decided to come above ground more permanently. They've tapped Craig Perman of Perman Wine Selections, to curate the wine list. The intimate space will have 10 seats at the bar (overlooking the open kitchen) available for an omakase menu and 20 additional seats for walk in at two communal tables.
Flour and Bones, which will serve lunch Tuesday through Saturday and dinner Thursday through Saturday, will feature a to-go deli case with rotating salads and cold appetizers. Conlon and Lo will be pickling food in house and utilize organic vegetables and herbs from chefs' year-round gardens.
While the menu is still being developed, some sample items, inspired by travels in Asia as well as tinkering in their own kitchen, include Cambodian grilled chicken; Sichuan beef noodle soup; lamb, eggplant and tomato with coconut and cinnamon; and smoked tofu with watercress and pickled ramps. Flour and Bones will debut at Dose Market this Sunday so swing by River East Art Center to get a sneak peek.
· X-Marx Underground Supper Club to Open Flour and Bones [Dish]
· Flour and Bones [website]