All This Beauty: Hamachi and King Salmon




Hamachi crudo. 

There are lots of gorgeous things on the menu, and these two dishes are particularly stunning. For the next few days, we’ll be having:

  • Crudo of Japanese hamachi, with hazelnut milk, lightly fermented cucumber, pickled green apple, harissa verde, and fennel flowers
  • Pan-roasted king salmon with fall vegetables. Last Sunday, it was accompanied by fennel purée, broccoli di ciccio, fregola di Sardo, and preserved lemon-fennel pollen salsa verde

These will be available for the next two nights or so, until they run out — we’re at the tail end of Alaskan king salmon season just now.

Stop on by! We’d love to see you.


King Salmon. Photo by Joan Benney


2017-09-12T15:46:32-07:00October 4th, 2016|Coming up..., Events, Fall, Uncategorized|0 Comments

New Oil and Fall Delights

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 It’s Fall (Finally)

Mild it may be, but it is indeed fall. The afternoon light is as rich as egg yolk, the clocks have shifted, and our menu has shifted too.

Nocellara olio nuovo has just arrived from Sicily. It’s an intensely green oil made from nocellara del Belice olives (the same ones which, when cured correctly, become extra-mild Castelvetrano olives for the table). At the moment, we’re drizzling it on our ribollita, an autumn vegetable soup with smoked tomato, Tuscan kale, and poached egg.

Other things to look forward to:

  • locally produced new oils (we’re currently scouting these out)
  • our annual Truffle Dinners, set for November 17th through the 21st
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