big king

im very dumb sometimes, and here’s an example - i forgot to open resys for tonight last week, and just realized it. so if you’d like to come in, we have completely open books tonight - it’d also be a great night to try to walk in!

stuff that’s been going on - staff meals and silly menus

We’re back open indoors with limited capacity and uh here’s some of the food.

@BreakingDrops Just takeaway until our staff can get vaccinated, sorry!

@bigkingpvd Are you guys taking reservations? and if not when? Please and thank you.

BROWN FOOD SEASON Our house Japanese curry made with s&b, butter, and the juice from apples, carrots, garlic, onion, and ginger (it’s vegetarian!). The sauce is then heated with potatoes and carrots that are cooked nicely and leek white soubise.

Available now until it gets warm again.

This is a dumb way of making curry because of the amount of work, but being dumb is our collective middle name. We serve it with soft boiled egg, seasonal pickles, and steamed rice. It’s $12, and you can add fried tofu, lobster, grilled koji chicken or local fish katsu (pictured)

It’s $14 so really you should buy it.

Sake School! Three six ounce pours that change weekly, for $30. Add it on to an order or get it on its own - and join me on IG live Monday nights and we’ll taste and talk through it together! exploretock.com/bigking

@TheLoyalNine @bostonburger Thanks! We are only Thursday- Sunday though. On a Monday I’d go to @birchpvd if your in PVD (or @TheLoyalNine if you want to stay closer)

@bostonburger I would go to @bigkingpvd

Bonito Tataki with radish greens dressed with charred zucchini and local verjus. On the a la carte menu for $12.

Seventeen sakes by the glass, carafe, and bottle. All killer, no filler. Come get into sake with us.

@fr12947214 The depth of the sidewalk and the clearance requirements complicate the front door as a access point for us, but we are working on a solution for going through the hotel for access (which has its own set,but hopefully more surmountable, issues).

This whole article is really great writing, but I’m just here for this line

@fr12947214 There are no steps at big king - the steps at north are a problem that we have not figured out yet

@fr12947214 It’s a backwards industry that is getting better, but so so slow at it. Too many dead friends and colleagues along the way.

A reminder to self that when you build a restaurant that is not for everyone, not everyone is going to get it.

@bobburn21 🤙🏽🤙🏽🤙🏽🤙🏽

@bigkingpvd bad idea...next I’m in pvd tho I’ll be by I see y’all

Spring is sprungin

@bobburn21 Do rabbits eat egg?

@bigkingpvd rabbit food?