We’re psyched to welcome Eric Bolyard, Executive Chef of the beloved and acclaimed Compagnie des Vins Surnaturels, as the featured guest for our upcoming Sunday Chef Soirée.
Bolyard will transform Popina’s backyard to a Basque-yard, cooking up a menu of the region’s most popular dishes, each injected with innovative and exciting elements all his own.
Complementing his menu will be beer selections from our neighbor Other Half Brewery, as well as both cider and wine selections from various producers.
- OC-DOG - Spanish Octopus, Squid Ink Bun & Spicy Basque Relish
- SMOKED PORK NECK - Clam Conserva, Cabbage & Padron Pepper
- NORLAND POTATO & BACALAO SALAD - Piquillo & Walla Walla Piperrada
- BEETS & WATERMELON - Seeds & Sprouts
- GRILLED SUMMER SQUASH AL AJILLO - Garlic & Pimentón
- BEER (provided by Other Half Brewery), WINE & CIDER
Tickets available via Resy and are $45* (food only) or $60* (food + any two drinks). Additional beverage charged on consumption
*inclusive of gratuity. Does not include 8.875% NY State Tax
About Chef Eric Bolyard:
After leaving Boston University with his degree in Business Administration, Eric turned down an attractive corporate offer to delve into the culinary scene, despite no formal experience in this domain. He never turned back. Fulfilling a promise to himself, Eric left all behind to travel overseas. He followed the mentality that one must delve into the history and tradition of diverse cultures in order to better grasp gastronomy of both today and tomorrow.
After cooking extensively in London, Northern Spain, and Italy, his approach is rooted in authentic flavors celebrating the fringes of France. Once back on this side of the Atlantic, he circulated through the kitchen at the acclaimed Eleven Madison Park in NYC for nearly three years, honing his skills in one of today's most disciplined and inspiring kitchens.
To continue his evolution, Eric immersed himself in the street food scene of SE Asia, whilst continuing the success of his supper club Tasting Society, executing diverse events throughout Brooklyn and beyond. One of Eric’s newest, prized ventures is Black & Bolyard, where he fabricates a hand-crafted line of artisanal toasted Brown Butters for the professional kitchen and home.
Two years ago he joined the team at the Parisian-based Compagnie des Vins Surnaturels in the heart of SoHo, reinventing the culinary program to support the world-class wine list. Eric’s travel inspired food, combined with his appreciation for the changing seasons of the Northeast, enables him to craft elevated, yet soulful plates that are distinctly his own.
Tickets available via Resy