Deep, rich flavor explosion

6 bottles of Eponymous Red, reduced to just one.
To concentrate the flavor to the max.

20 pounds of beef bones, simmered for 4 hours, strained, then reduced to a deep, rich beef broth.

Beef short ribs, seared over high heat to bring out their beefy essence.

Shallots, carrots, celery braised in the beef rib pan drippings till golden.

Everything packed into a low oven and braised for four hours, till the ribs are as tender as butter.
Then left to sit over night so the flavors can seep into every nook and cranny of the ribs.

The aroma of the finished beef ribs braised in red wine was enough to make me giddy. It filled the room like a heavy fog of wonderous heaven.

The ribs themselves are soooo tender, and napped in the reduced braising sauce sooo delicious – words don’t do it justice.

Gorgonzola mashed potatoes on the side rounds out a dish packed with deep, rich flavors that just explodes on the tongue.

Naturally, a bottle of Eponymous Red – 95 points by Robert Parker – is the perfect wine, as it is the same used to create the perfect braised ribs.


  • Check out our latest Photos and News on Facebook!

  • We are now CLOSED

    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue