Friday, July 9, 2010

Cafe 20 Summer 2010

Dear friends and supporters of cafe 20,

We are back! After quite a long stint abroad and enough inspiration to last at least a couple of years, cafe 20 has decided to go Italian for the moment. We are hoping to offer dinners for the first week in August. Each night will feature a different region of Italy.

Through our travels and our newly found taste for wine, we have come to appreciate the ability wine has to highlight and compliment food. Taking this one step further we feel that it is important to have wine appropriate to the type of cooking, or region of cooking seved. While in the past we have never offered wine with your dinner, this August we are raising the price slightly to $25 a person and pairing each meal with either a glass of wine or an aperativo specific to the region featured that night.

Thus, we invite all of you to join us in august for what we hope will be the most memorable stint of cafe 20 yet.

Now let's briefly talk logistics. As for making reservations, please stay tune as we will be sending a message in the following weeks for the details of reservation making. In addition, if you happen to not be of age to participate in our experimental wine accompaniment you will only be responsible for the original price of $20. We still strongly encourage you to bring your own bottles of wine, and will continue to have no corkage fee for any bottle that you do bring.

We really appreciate all the support that you have given us, and none of this would be possible without your help. We hope to see you all there.

Leib Sutcher
Saul Sutcher

Monday, June 29, 2009

Tapas Night at Cafe 20 Week Five

It was Tapas night at Cafe 20 this week, so things were served family style and the portions were smaller

Cafe 20 Week 5 Menu

June 28, 2009

Catalan Meatballs

Fish Cakes with Mango Salsa

Pan Seared Squid Stuffed with Corn

Duck Confit Ravioli with Brown Butter and Sage

Seared Rock Cod with Roullie

Creamy Polenta with Pork Medallions

Apricot Reduction

Raspberry Plum Sorbet with Ginger pennies

Goat Cheese Ice Cream with Honey and Toasted Almonds

Catalan Meatballs with Aioli

Ling Cod Fish Cakes with Mango Salsa
Pan Seared Squid Stuffed with Corn
Homemade Duck Confit Ravioli
with Butter and Sage
Pan Seared Rock Cod
with Spicy Rouille
Pork Medallions with Polenta
and Apricot Reduction
Raspberry Plum Sorbet with Ginger Pennies
Goat Cheese Ice Cream with Honey and Toasted Almonds

Friday, June 12, 2009

Cafe 20 Week 2 Pictures and Menu

Cafe 20 Week 2 Menu

May 31, 2009

Braised Squid and Fennel

with a Garlic Crouton

Manila Clams, Chorizo and Corn


Ginger Pennies, Raspberry Rosè Sorbet

Espresso Milkshake

Thanks to Craig Strang for the Photographs

Monday, May 25, 2009

Cafe 20 Opening Night

Our first night was a huge success. We want to thank everyone for coming and hope that they had as good of a time as we did. Take a look at the photos of the three courses. What was left out: House Cured Duck Proscuitto with Kumquats, Corn Soup, and Sauteed Zucchini salad
Hamachi Sashimi
with Shaved Fennel and Grapefruit Salad
Oxtail Ragu
with Homemade Gnocchi
Panna Cotta
with fresh Strawberries

Monday, May 18, 2009

Opening Night

Friends and Family,

This weekend will be the grand opening of Cafe 20. For those of you who don't know, Cafe 20 is a three course prix fixe meal for $20. The Cheese Board Collective has been extremely kind and supportive, and has let us use Cheese Board Pizza on sunday nights at 7:00pm. If you would like to drink wine, we will provide glasses for you, but we request that you bring your own wine with no corkage fee.

There are twenty slots available every week. To book a reservation visit our online site: . If you would like to follow us on our blog visit . Due to high demand for seats, reservations are only available two weeks in advance. We expect for seats to fill up quickly, and strongly suggest that even though a week may be full, that you put your reservation on the waiting list where you will be placed into a spot as as they open up (which they often do). We are really looking forward to the upcoming weeks and hope to see you all there.


Saul Sutcher
Leib Sutcher