Posted by: Jacques | October 20, 2012

Thanksgiving Dinner Menus

Thanksgiving dinner at your home or ours?


This year Fort Reno will celebrate it’s first Thanksgiving by smoking Heritage Turkeys that you can take home with all the fixings. Come pick up your order or stay at home and let us deliver it to you.

At Palo Santo we will be continuing the tradition of braising turkey in mole poblano. Get the family together and reserve a table for a decadent four course Thanksgiving meal. Main course options will include turkey, fish, vegetables or lamb. Details are below…


Smoked Heritage Turkey to-go with all the fixings

Open 12 noon – 6pm

Pick it up or we’ll deliver it free

$35 per person *8 person minimum

Email us to order your turkey:


BBQ Smoked Heritage Turkey
Giblet Gravy
Apple Cranberry Chutney
Mashed Potatoes with Caramelized Onions
Sausage Stuffing
Bourbon Carrots
Brussel Sprouts with Bacon


Thanksgiving dinner 2pm – 8pm

Parties of any size

Adults $60 – Kids $30

Call us for reservations (718) 636-6311


First Course

Pepian Verde / pumpkin seeds / tomatillo broth / tortillas

Second Course

Bitter Greens / sherry vinegar / anchovy / parmesan / lemon confit

Seared Yellofin Tuna / mushroom ceviche / scallions / chile aioli

Aguacate Relleno / sweet potato / pomegranate / rajas / bread crumbs

Anticuchos de Pavo

Third Course

Vegetable Pot Pie / roots & greens / cream / stout gravy

Fish Curry / hand rolled dumplings / coconut milk / jasmine rice

Heritage Turkey / braised dark meat in mole poblano or roasted white meat with traditional fixings

Roasted Lamb Chops / cauliflower / raisins / jerk rub

Dessert Tasting

Posted by: Jacques | October 2, 2012

Chilean Wine Dinner with Casa Marin



Dinner at Palo Santo with Winemaker Felipe Marin

Thursday, October 11th – 8:00pm

Five Course Menu with Wine Pairings

$75 per person

R.S.V.P. 718.636.6311



Chef Jacques Gautier


Jean Francois Bonnet of Tumbador Chocolate




2011 Sauvignon Blanc Cartagena

Oyster Ceviche / Maiz Tostado / Watermelon Pickle


2009 Riesling Cartagena

Encocado de Camarón / Head-On Shrimp / Peanut / Coconut / Sofrito


2010 Pinot Noir Cartagena

Grilled Swordfish / Caramelized Cipollini Onions / Chicory / Mushrooms


2004 Pinot Noir Casa Marin

Smoked Duck Breast / Bourbon / Cocoa / Pastel de Choclo


2005 Syrah Casa Marin

Desert by Jean Francois Bonnet of Tumbador Chocolate

Posted by: Jacques | October 2, 2012

5 Brooklyn Chef’s at the James Beard House!



Eder Montero and Alex Raij, La Vara

  • Late Tomato and Bread with Olive Oil–Cured Cheese and Za’atar
  • Ajo Blanco> Andalusian Almond Gazpacho with Maine Sweet Shrimp
  • Croqueta de Puerro y Apio > Crispy Celery and Leek Croquettes
  • Pericana de Aloy > House-Cured Salt Cod with Cod Emulsion, Nora Peppers, and Jamon de Bellota XO Sauce
  • Pincho Moruno > Moorish Lamb Skewers
  • Papa Rugá > Canary Island-Style Salt-Baked Potatoes with Mojo Rojo and Mojo Verde



Joseph Aponte, Littleneck

  • Steamed Littleneck Clams with Morcilla, Apple, and Shallot
  • Burgans Albarino 2011

Jacques Gautier, Palo Santo and Fort Reno

  • Barbecued Bunny with Hot Pickled Vegetables and Fried Green Tomatoes
  • Gassier Cercius Blanc Costieres de Nimes 2011

Dale Talde, Talde

  • Lamb Kare-Kare
  • Steltzner Vineyards Claret 2009

Fany Gerson, Dough

  • Assorted Doughnuts
  • Cossart Gordon 5-Year-Old Bual
Posted by: Jacques | May 21, 2012

What’s Growing up on the Palo Santo Rooftop Garden?

It’s only mid-May, but it already feels like Summer in Brooklyn. Lots of sunshine and plenty of rain have us off to big growing season this year. Plus, the winter was mild so a lot of plants wintered over well.

Getting up there.

Bunnies eating clover on the green roof.

Squash vines grow out of our compost bins and they are already heavy with blossoms.

Tomato Plants are showing little yellow flowers, a sign of fruit to come.

Onions, Borage and Salad Greens

Mustard Greens of all Colors

A radish grows in Brooklyn.

Posted by: Jacques | April 14, 2012

The Smoker-Bike… Part uno.

So, the store goes a little like this…

We build and open a BBQ joint across the street from Palo Santo and start doing delivery. A cool looking cargo bike is for sale on craigslist. We buy it, but then it never gets used. It’s big and clunky, and our bbq deliveries are never more than a few pounds at a time. The delivery dude prefers his own bike over the cargo bike.

The cargo bike seemed like an unnecessary purchase… Until, a stroke of genius and we come up with the idea to build a mobile barrel smoker and mount it onto the bike! I sat around with the idea in my head for a few weeks, and then last Monday I decided that the time had come.

After a  little research I found a shop out in Bushwick that sells used steel barrels. I paid them a visit and brought a couple barrels home. We come up with a design and the next day start cutting, welding and grinding.

I cant wait to get this thing fired up! We already have a Palo Santo / Fort Reno staff picnic in Prospect Park planned as soon as the bike-smoker construction is complete! Check back with me here for updates…

Posted by: Jacques | March 26, 2012

Palo Santo Beer Dinner with Peak Organic – April 25th

And here’s the menu:


Crab & Sea Urchin Tostada, Crema & Pickled Habanero


Seared Striped Bass, Mashed Fava Beans & Radish Salad

Simcoe Spring

Dandelion & Mushroom Salad with Buttermilk Dressing


Green Curry Lamb, Jasmine Rice & Seared Ramps

Nut Brown

Stout & Chocolate Pudding, Hazelnut Praline & Whipped Cream

Oak Aged Stout


menu subject to change

Posted by: Jacques | March 18, 2012



Brooklyn Restaurant Week starts Tomorrow!

Monday, March 19th through Thursday, March 29th over 175 Brooklyn restaurants will offer a three course menu for $25 per person. Palo Santo will be participating for the sixth year running, and for the first time our new BBQ restaurant Fort Reno will also be in the game.

Meat & Sides at Fort Reno

Also noteworthy, tomorrow night also brings the return of our Palo Santo Rooftop Greens. Thanks to a mild end to the winter our rooftop garden is already sprouting to life with tender green shoots! This season we will be accepting help from volunteers. So, drop us a line if you would like to get up on the rooftop with us and help with the planting, weeding, harvesting and composting. Free beer for all volunteers!

Sprouting Greens on the rooftop

At Palo Santo our Restaurant Week menu will change nightly, and we will try to post a few of them up here on this blog. This is what we have for opening night:

Anticuchos at Palo Santo





Rooftop Greens


Garbanzo & Spinach Soup


Chayote Salad



Beet Salad

blue cheese/almonds/pickled onions




Pork Tostada

black beans/queso fresco/radish


Main Courses:


Plantain Stew

mushroom /jasmine rice


Picante de Mariscos



Roast Fish & Plantain

hot slaw / salsa verde


Asopado de Pollo

tomatillo/fava greens


Braised Short Ribs

mashed potatoes/spinach

Posted by: Jacques | February 16, 2012

Revolutionary Restaurant Sourcing

Revolutionary Restaurant Sourcing

Friday, February 24th 2012 from 2:45-4PM


Fort Reno Pitmaster Lia Forman is speaking at Just Food’s annual Conference on the topic of Revolutionary Restaurant Sourcing: How restaurants buy, grow, and support local food. Before Fort Reno opened in January 2012, Forman was sous chef at Park Slope’s Palo Santo, cooking with homegrown vegetables from Palo Santo’s rooftop garden. In addition to produce from the Grand Army Plaza Greenmarket located right up the street, Forman cooks up grass-fed beef, free-range chicken, and heritage breed pork.

Forman will discuss what it means to be a conscientious chef with Mary Cleaver from Cleaver Co., Sean Dimin from Sea to Table, Evan Hanczor from egg, moderated by Jimmy Carbone from Jimmy’s No. 43.

Revolutionary Restaurant Sourcing

Friday, February 24, 2012 from 2:45-4PM

Auditorium of the Food & Finance High School

525 W. 50th St.

NY, NY 10019

It’s that time of the year again! Seed planting time. This year we have a fancy new indoor grow light set up.

Papalo is one of our favorite herbs to garnish tacos

homegrown tobacco for cooking


And in rabbit news... The cycle of life continues with the birth of five new bunnies.

Posted by: Jacques | January 26, 2012

2012 Valentine’s Menu

Available Saturday, February 11th – Valentine’s Day Tuesday, February 14th

$150 per couple

*Please Call For Reservations

(718) 636-6311

Oyster Ceviche or Citrus, Radish & Olive Salad

Cauliflower Soup with Popcorn Oil


Choice of

Grilled Gulf Shrimp, Sea Urchin, Avocado & Cucumber

Artichokes a la Plancha, Mushrooms & Almond Romesco

Steak Tartare, Guajillo Aioli & Manchego Toasts


Choice of

Guiso de Verduras, Eggplant, Okra & Chickpeas

Grilled Venison, Mole Poblano & Black Bean Sope

Swordfish, Quinoa, Endive & Grapefruit

Ropa Vieja, Arroz Verde & Sunny Side Up Egg


Chef’s Tasting of Desserts

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