Save Your Appetite for an Extra Fancy Pop-Up

Some plates from Extra Fancy's Season's Harvest, 2014EXPAND
Some plates from Extra Fancy's Season's Harvest, 2014
Mackenzie Smith/Extra Fancy

The team behind Extra Fancy (302 Metropolitan Avenue, Brooklyn; 347-422-0939) is planning a feast to make the most of late summer's edible bounty. Next week, the "highbrow-lowbrow" Williamsburg spot, known for serving casually creative New England–style seafood and crafted cocktails, is hosting Season's Harvest Supper, its second seasonal pop-up dinner, which will be offered for two nights, on August 25 and 26. 

For the event, chef Matthew Gaudet, a Jean-Georges and Eleven Madison Park alum and current chef-owner of West Bridge in Cambridge, Massachusetts, is heading to NYC to collaborate with Extra Fancy executive chef Sean Telo.

"I'm excited to get down there," Gaudet tells the Voice. "I know Sean very loosely, but we've never cooked together."

Gaudet connected with Telo through Extra Fancy co-owner Mark Rancourt — the two worked together when Rancourt was bartending in Boston in the late 1990s — and although the chefs haven't yet shared a kitchen, they've been brainstorming a menu game-plan for the upcoming supper.

"I'll be bringing a couple staples from my restaurant like barbecued duck heart and a cuttlefish bolognese, which should be interesting," Gaudet says. "Sean was thinking about getting a big fish — a 50-pound something — and we're going to just split it, carve it up ourselves, work on it separately, then come together to make some kind of joint dish."

Chef Sean TeloEXPAND
Chef Sean Telo
Mackenzie Smith/Extra Fancy

The two chefs plan to hit the Greenmarket ground running as soon as Gaudet arrives in town, to source summer produce and further fine-tune their menu plans. The meal will be served as a series of à la carte courses for $15 a plate. And there'll be drinks on hand, too.

"My bartender Alex [Thomas] is coming down," Gaudet says. "He's gonna make some cool stuff; a classic from him is this hay-smoked whiskey thing."

Seating for the supper starts at 6 p.m. on both nights and space is limited; to make a reservation and for more information, visit

Crudo plate from pop-up 2014EXPAND
Crudo plate from pop-up 2014
Mackenzie Smith/Extra Fancy

See also: Extra Fancy's Robert Krueger Makes Fun, Fast, and Approachable Cocktails

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