Bob Colosimo, general manager at Eleven Eleven Mississippi, coordinates a carnivorous carnival every Wednesday at the restaurant in Lafayette Square. The special offerings, dubbed Bob’s Butcher Block, have included off-cuts of duck, turkey, lamb and other meats turned into dishes like duck liver pate, turkey osso bucco and grilled lamb kidneys. While I partook in a few of those specials recently, I was compelled to round things out with a vegetarian order of the pear and fig pizza.
We loved this fruit-laden flatbread enough in September 2009 to track down the recipe. We still love it, especially in this season of poached pears and dried figs. What’s more, today is 11/11 and the final day of an 11-day celebration of the restaurant’s 10th anniversary. Among today’s deals are: $10 bottles of wine, 10 guests will be chosen to receive a free meal, and there will be a free champagne toast for all dinner guests. Also, couples celebrating their 10th anniversaries today will receive a $10 gift certificate, and guests in the restaurant at 11:11 p.m. will receive a free gooey butter cake dessert.
-photo by Carmen Troesser
This article appears in Guide to the Holidays 2013.