Crawfish Boil to Open the Holding Pen: Raw Bar Sunday 3/16/2014

by Nick Talarico on March 13, 2014

With the impending Spring season, it’s time for the second round of the Holding Pen, the pop-up space behind the bookcase here at Hog & Hominy. Last year, our chefs debuted the John T. Edge burger and the Holding Pen Dive Bar. This year, they have transformed the Holding Pen into a raw bar. There, you’ll be able to sample from a selection of three oysters, or seafood towers. Opening at 5:00 Monday-Sunday, the Holding Pen Raw Bar will serve the entire Hog & Hominy menu (and raw options will be available inside Hog & Hominy).
To celebrate, we are hosting a Crawfish Boil this Sunday, March 16, 2014 from 2:00-5:00. There will be all you can eat crawfish, keg beer, and a cornhole tournament (weather permitting) with winners receiving a tasting menu at the Contorni counter. Entry to the Boil is $15 ($10 for service industry) and covers the crawfish boil, kegged beer, and festivities.
At 5:00, the Holding Pen Raw Bar opens. We’ll have our oysters knives at the ready to schuck oysters and pop corks, and we hope that all our oyster enthusiasts get at least one chance to visit the Holding Pen Raw Bar.

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