Addendum, a seasonal Yountville spot known for daytime, takeout-focused meals, reopens for the summer on Friday, May 22. The menu centers on Ad Hoc’s buttermilk fried chicken, offered as three pieces with cornbread and macaroni salad for $22, or in small and large buckets for $40 and $60. New this season are a shrimp po’boy on Bouchon Bakery milk bread with dill mayo, celery leaves, and Bibb lettuce for $24, and a pastrami Reuben on Bouchon Bakery rye for $19. Dessert includes chocolate chip cookies and soft-serve sundaes, and house wine is available by the can. Hours run Friday through Sunday from 11 am to 2 pm, with additional holiday Monday openings.
"As it always has, when Addendum relaunches for the summer on Friday, May 22, it will be serving Ad Hoc's popular buttermilk fried chicken three pieces with cornbread and macaroni salad will run you $22, while small (7 pieces) and large buckets (14 pieces) of chicken cost $40 and $60 apiece."
"New to the menu this summer will be a shrimp po'boy on Bouchon Bakery milk bread, with dill mayo, celery leaves, and Bibb lettuce ($24). And there is also a pastrami Reuben on Bouchon Bakery rye ($19). As before, you can also take away chocolate chip cookies for dessert, and soft-serve sundaes."
"And Ad Hoc's house wine white, rose, or red is available by the can. Addendum is open Friday to Sunday 11 am to 2 pm, in the garden behind Ad Hoc at 6476 Washington Street in Yountville. And it is also open on holiday Mondays including Memorial Day, July 6th, and Labor Day."
""I'm happy to say that fried chicken is back, with some of the best chefs across the country and some of the best restaurants frying chicken," Keller said in recent years. He's even shared his own recipe via Master Class, if you dare to do any deep-frying at home and have time for a 12-hour brining process."
Read at sfist.com
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