Plates from the Past recently tried Peculiar Kitchen’s pop-up menu, la cucina extrana.
Here is what was ordered at the restaurant located at 307 Penn Ave., Scranton.: A Mexican Mule to accompany the small plates. Small plates included Yucca Fries (Cilantro lime dusted fried yucca, chipotle mayo); Wagyu Tacos, Black Bean Hummus served with chips, celery and carrots and beer muscles; the platter was Mahi Mahi Vera Cruz, which was a grilled 8 oz Mahi filet served alongside stewed tomato sauce of lemon, caper berries, bell peppers, pickled banana pepper, olives, garlic and roasted fingerling potatoes.
For more information, visit thepeculiarkitchen.com, Peculiar Kitchen’s Facebook and Instagram and check out the Chef’s Table feature that ran in June.
Mahi Mahi Vera Cruz, which was a grilled 8 oz Mahi filet served alongside stewed tomato sauce of lemon, caper berries, bell peppers, pickled banana pepper, olives, garlic and roasted fingerling potatoes.
Wagyu Tacos (Peppercorn grilled wagyu ribeye, radish, roasted chipotle and tomato salsa)
Small plates included Yucca Fries (Cilantro lime dusted fried yucca, chipotle mayo); Wagyu Tacos, Black Bean Hummus served with chips, celery and carrots and beer muscles
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: lrysz@timesshamrock.com; 570-348-9100 x5228.
