Chef Kyler Strom is joining us at Banshee June 8th! Tickets in bio.
Georgia born and raised, Chef Kyler has grown up around the beautifully diverse cuisine in and around Atlanta. He is passionate about southern ingredients, while incorporating bold, global influence. His food starts at familiar comfort food and takes you on a wonderful culinary journey, akin to the experiences that have shaped him as a chef.
Chef Kyler has prepared a wonderful menu to pair along with Monolith drinks. You’re invited, come along with us as we bring this culinary journey to you all!
We got Ora king salmon, oysters, tortelloni, maybe a sweet tea tart to end the night? Come and find out, see y’all in June!
Much love,
Monolith 🌺
Tickets in bio!
Where the freaks at? Come on by, we got dinner soon!
@keefler has a killer menu in the works. We are so excited to work together on this.
Design by @padi_whack
Much love!
Monolith 🌺
Seared day boat gulf snapper, served over a crispy coconut grit cake with moqueca espuma and sprinkled with farofa de coco. A little tropical with a little southern comfort 🥥🌽💖
Y’all hungry? Grab a friend, your mother, your crush, your neighbor, or whoever and come have dinner. We are all about new connections over a shared meal, and some lovely cocktails. Tickets air May 13th at noon, so be ready to grab your seat before they sell out!
We are so stoked to work on this dinner with Executive Chef Kyler Strom @keefler
More about him and his food to come soon! Menu is a secret (for now) but please reach out soon if you have any questions!
Design by the lovely @padi_whack
Thank you @banshee_eav for the support and allowing us to use your beautiful space.
Much love,
Monolith 🌺
The Piquing Dueños arrives bright, tart, and not here to be subtle. A juicy cocktail with a sour edge and deep red fruit woven through — @bordiga1888 vermut di torino rosso, pisco, ratafia abruzzo, and @murrellsrowspirits eno amaro, lifted with lime and just enough juiciness to keep things interesting.
#laststopbordiga #summercocktails #bansheeATL @olivermccrumwinesandspirits
After Chef’s recent trip to Peru, he wrote a love letter on a plate. Grilled asparagus served with pistachio uchucuta, and topped with hucutay and pickled kohlrabi 💚
Sometimes life calls for steak. Our 10oz NY strip is served with a potato parfait (layers of mashed potatoes, onion caramel, and Parmesan frico), vidalia onion, and buerre d’estragon 😛
Spring lamb pappardelle - slow braised lamb ragu, lemony ricotta, fresh salsa verde, and bronze fennel for complexity. This is what happens an Italian grandma decides to switch up her recipe and adds a little salsa 🍝
