Ramen Style Beef Tortellini, Spiced Beef Consommé, Chili Crunch Soy Marinated Egg
A spiced rich and savory consommé, egg-rich tortellini filled with an umami-packed beef mixture, topped with crispy mushrooms and chili crunch marinated eggs.
Rose Harissa Hummus, Pomegranate Molasses + Oven-Roasted Aleppo Sweet Potato Fries
Crispy oven-roasted Aleppo sweet potato fries dipped in a spicy, creamy hummus drizzled with tangy and sweet pomegranate molasses.
Tonkatsu Sandos with Pickled Ginger-Chili Slaw
Creamy and fluffy milk bread, crispy pork, classic Tonkatsu sauce, and a zingy-spicy pickled ginger-chili slaw.
Sweet Onion Garlic Confit Whole Roasted Chicken
Slow-cooked sweet onion and garlic confit, herbs, and lemon make this simple roast chicken with ultra-crispy skin the perfect springtime dinner.
Jalapeño Cheddar Bacon Chicken Breakfast Sausage
Juicy, spicy, mildly sweet, and oozing with cheddar cheese — these breakfast sausages are simply addicting.
Green Feta + Za’atar FritTata wIth tABBOULEH
Herby and greens-packed frittata baked with briny feta and a bright, lemony tabbouleh salad. The perfect sharable egg dish for a spring brunch.
Cherry Chocolate Chunk Upside Down Pound Cake + Cherry Coke Syrup
Almond and vanilla infused true pound cake laced with dark chocolate chunks baked with jammy cherries, drizzled with a cherry coke syrup. If Cherry Garcia ice cream was a pound cake!
Buttermilk Fried Catfish + Hushpuppy Style Grits + Tartar Coleslaw
Crispy buttermilk fried catfish over hushpuppy style grits, and tangy, creamy tartar coleslaw.
Nashville Hot chicken salad + Peppered Waffle Cone Bowls + Hot Dill Pickles
Dill pickle-brined Nashville hot chicken salad, black pepper brown sugar waffle cone bowls (with no machine!), hot dill pickles, and Tabasco caramel
Coffee + Cocoa Crusted Steak, Pink Peppercorn wINE sAUCE
Coffee and cocoa crusted New York Strip steak — smoky, slightly sweet, a little bit of heat. Drag it through a rich and glossy pink peppercorn red wine sauce for all the flavor.
Poached Whitefish, Zucchini Escabeche, Confit Vegetables, Fried Caper Gremolata
Whitefish poached in a buttery wine broth, smoky tender charred bell pepper confit, grilled and marinated zucchini strips, and a briny, bright fried caper gremolata
‘Pan Con Tomate’ Baked Gnocchi Mac n Cheese
Pillowy potato dumplings baked in a creamy 3-cheese sauce of Spanish cheeses, a fresh tomato garlic sauce, and topped with buttery-crunchy-garlicy breadcrumbs.
Saffron Honey Pots De Crème, gINGER Sweet Vermouth Orange marmalade
Creamy cold flavorful but subtle custard topped with a sweet and sticky candied ginger orange marmalade.
Blistered Shishito Pepper Caesar, Cacio e Pepe Popcorn “Croutons”
Smoky shishito peppers, garlic-y creamy caesar dressing, crispy Serrano ham, and cheesy, chewy, buttery, peppery popcorn “croutons.”
Lemon Coconut Anise Granita + Pistachio Halva
Citrusy, creamy, lightly sweet granita with hints of toasty licorice paired with nutty, ultra-sweet pistachio halva.
Borscht-Style Short Ribs + Garlic DilL mASHED pOTATOES
A slow-braised short rib inspired by the classic Borscht soup—full of beets, hearty vegetables, and dill, all atop creamy garlic-dill mashed potatoes and finished with freshly grated horseradish.
Miso-Sesame Gazpacho, Labneh Foam, Trout Roe
Velvety, crisp, refreshing gazpacho packed with umami and subtle sweetness, topped with tangy labneh and salty roe.
Hazelnut Ravioli al Limone + Buttermilk Endive Slaw
Hazelnut-filled lemon ravioli swimming in a limone sauce with briny, buttery olives and topped with a crisp, tangy, and creamy buttermilk chicory slaw
Smoked Mussels Escabeche + Anchovy Herb Butter Toast
Smoky, bright, and briny mussels marinated in vinegar overnight, topped on perfectly crispy and buttery anchovy-herb garlic bread. Finished with crushed potato chips to make the ultimate salty appetizer, snack, or light main.
Crispy ORange, Apricot + Herb BRINED cHICKEN tHIGHS, aPRICOT + Sage wINE sAUCE, Fried SAGE
Juicy and crispy rendered-down chicken thighs brined in a sweet-tart-herby-salty brine, slightly sweet-tart-and buttery wine pan sauce, crispy fried sage leaves.