Written each week around what the farms and the coast send us.
Two thin patties from 90-day aged short rib, smoked cheddar, charred onion jam and house pickles in a brioche bun.
A thick portobello cap, taleggio, truffle emulsion and confit garlic. The one that converts people.
San Marzano tomato, buffalo mozzarella torn by hand, basil and a finishing thread of olive oil.
Shoulder braised for five hours in red wine vinegar and tomato, folded through wide ribbons cut this morning.
Brined for a day, pressed flat and cooked slowly over embers with garlic, lemon and thyme.
A thick cut of hammour over embers, with burnt lemon, green tahini and a herb salad.
Heritage tomatoes, cucumber, radish and herbs, with sumac dressing and bread fried in olive oil.
Made to order in a copper pan, with akkawi cheese, orange blossom syrup and a heavy hand of pistachio.
Pressed to order, blended with a lot of mint and a little sugar. The most ordered thing we make.
Coarse-ground lamb with rose harissa, whipped feta, mint and a sesame bun that gets a minute on the grill.
Twelve-hour brisket, provolone, burnt-end mayonnaise and crisp shallots. Substantial, and meant to be.
Thigh fillet brined overnight in buttermilk, fried to order, with cabbage slaw and a pickle-brine mayonnaise.
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