Casera, a Spanish/Caribbean restaurant, has opened its doors at 134 N 2nd Street in Easton.
The restaurant is housed in an unassuming building, a space that the owners created using their own home. And about those owners – they’re a husband and wife team who between them have a huge amount of impressive experience.
Karina Turtzo spent a decent chunk of time working for superstar chef David Chang’s Momofuku empire. She then went on to Corkbuzz, a popular and notable wine bar in NYC. Her husband, Brian Turtzo, is a brand manager (you can tell by their slick signage) who is also an experienced bartender.
Together they host dinners Fridays and Saturdays by reservation only. The restaurant features tables that were created utilizing reclaimed wood from a barn in Quakertown. So far they’re featuring a prix fixe menu at $35 per person for three courses. Current dishes cinlude littleneck clams with lager broth and shaved chorizo, slow-roasted pork with salsa verde (with Spanish fried rice, braised red beans, and sweet plantains), and caramel flan. The restaurant is BYOB and wine pairing tips are included on their current menu page.
A cool concept that Casera is implementing is their “Giving Back” program. They’re donating a portion of their profits to groups or individuals who have project ideas that help revitalize Easton.
The restaurant is housed in an unassuming building, a space that the owners created using their own home. And about those owners – they’re a husband and wife team who between them have a huge amount of impressive experience.
Karina Turtzo spent a decent chunk of time working for superstar chef David Chang’s Momofuku empire. She then went on to Corkbuzz, a popular and notable wine bar in NYC. Her husband, Brian Turtzo, is a brand manager (you can tell by their slick signage) who is also an experienced bartender.
Together they host dinners Fridays and Saturdays by reservation only. The restaurant features tables that were created utilizing reclaimed wood from a barn in Quakertown. So far they’re featuring a prix fixe menu at $35 per person for three courses. Current dishes cinlude littleneck clams with lager broth and shaved chorizo, slow-roasted pork with salsa verde (with Spanish fried rice, braised red beans, and sweet plantains), and caramel flan. The restaurant is BYOB and wine pairing tips are included on their current menu page.
A cool concept that Casera is implementing is their “Giving Back” program. They’re donating a portion of their profits to groups or individuals who have project ideas that help revitalize Easton.
No comments:
Post a Comment