Hey, any of you out there Walking Dead fans?
We are, and what with the season finale coming up soon, we decided we wanted to celebrate it in high style–with booze and lobster and hors d’oeuvres and a whole bunch of friends and fans. Lucky for us, chef Chris Tavares over at Davio’s is also a fan (we once named Davio’s as one of the best restaurants in Philly in which to ride out the inevitable zombie apocalypse), and he got it in his mind that he wanted to do a whole Walking Dead-themed menu around which we might build a big viewing party for all the super-fans in Philly. So after a few weeks of backing-and-forthing, that’s exactly what we’ve done.
So on finale night--Sunday, March 30--we're all going to be getting together for a big dinner-and-viewing party at Davio's. Art and I will both be there. Dinner will be three courses, with wine pairings, plus passed snacks. There'll be TVs for us to watch the show, plenty of food and drink, and Chris has already let slip some of the weirdness he has in store--like cured striped bass that looks like peeling flesh, marrow bones, a blood-spattered cake in the shape of a human heart. Imagine it like a giant kid's Halloween party catered by a serious chef. And, you know, with drinking. And zombies.
Reservations are required. Tickets are going for $125 a pop, including the wine pairing (tax, tip and additional beverages are extra). And you can get yours starting right now by calling Davio's at 215-563-4810.
The Walking Dead Dinner Menu
Sunday, March 30 // 8-10pm at Davio's // $125 per person
Passed Hors d’oeuvres
Davio’s Philly Cheesesteak Spring Rolls
Spiced Lamb en Croute
Borsch Gazpacho with Grilled Shrimp
Pesto Deviled Eggs
Grappa-cured Striped Bass
Ahi Carpaccio Caprese / Buffalo Mozzarella / Campari Tomato / Basil / Balsamic Reduction
Cantina del Castello Soave Classico 2012
Surf and Turf / Brandt Beef Filet / Marrow / Maine Lobster / Coral Butter
Tolaini, Valdisanti 2009
Red Velvet Cake / Amareno Cherries / Philadelphia Crème Anglaise
Elio Perrone, Bigaro 2013
UPDATED: Philadelphia's Most Zombie-Proof Restaurants [A Foobooz public service message]