Photo 1: Flatbread of Rye Malawach with kabocha purée as hydration, burnt cabbage, pickled kabocha, smoked dehydrated strawberries, and flax seed tahini 🔥😍🥇😱 ➿➰➿➰➿➰➿➰ Photo 2: The new morning bun that sells out within 5 minutes - farmers cheese, a whey fermented honey glaze, passion fruit (and it’s #nationalhoneymonth@nationalhoneyboard)
Feels like a deconstructed version of @giusepperussoetna’s mom’s eggplant parm....Kamo eggplant nduja (cured with some @kongthao03 fresno jam), charred sweet potato leaf, whipped ricotta, cured olive, soft egg, breadcrumb.
New next level morning bun for #nationalhoneymonth which will live and be loved way beyond this month. The bun is filled with our house ricotta as well as candied citrus rind gifted to us by @coassen1 of #caffesicilia (!!!). The buns are finished with a glaze made from coconut sugar & fermented orange blossom honey. I wish I could take a more close up photo but then the camera would need to be in my 👄
This Charred Purple Cabbage With Fermented Tomato Broth, Peach Mustard Creme Fraiche, Fresno Chili, & Celery Root Chips is #86’d (that broth alone should be a real thing...we’ll see) but the new PB&J cookie and weekend donuts are new constants. PS - I’m real full.
The New Big (flat) Tot Yes it’s a potato and fermented horseradish crispy tot with a smoked Marcona almond chive schmear (tastes like philly chive cream cheese), roasted and raw seasonal vegetables & a dehydrated fermented leek powder. And, yes, it’s here to stay.