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I wanted to utilize both ingredients, eggplant and short ribs, in one dish. The smoky liquid from the roasted eggplant finishes the smoky touch for the miso glaze. The two-course meal is a perfect match for an Estrella Damm beer.
Chef Peter Fred
Fried artichokes, preserved lemons, and Parmesan cheese
White miso sauce, babaganoush, sesame, and arugula salad
415 NE 2nd Ave.