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I chose two dishes that we put through a long and slow cooking process which allows the diverse flavor profiles to blend together and transform into a delicious dish; in the end, however, the key ingredients—eggplant and short rib—remain the stars.
Chef Rocco Carulli
Eggplant, Parmigiano Reggiano, fresh herbs, basil oil, and focaccia crisp.
Braised short ribs with a coffee-chili powder rub, jalapeño-scalloped potatoes, broccolini, crispy shiitake mushrooms, and a bourbon-molasses reduction
2727 NW 2nd Ave.