Just like its siblings, the beverage roster at El Five, designed by Ky Belk, stands shoulder-to-shoulder with the food. That philosophy carries over to the selection of ingredients on chef Jeremy Kittelson's menu, which will maintain a core group of dishes while introducing new items with the seasons. "They fish it out of the sea or they grow it, and that's it," he states. The vegetarian version relies on a lentil and grain blend to replace the rice, while the sausage and rabbit paella's rice is wild and black rather than the standard saffron-stained white rice.ĭanielle Lirette Cucci says that his time living in Israel made him aware of the simplicity of cooking in the Mediterranean region. Paellas seem like a safe Spanish bet, but in keeping with the Edible Beats style, the three options here have been tinkered with to maximize textures and flavors. Straying well outside the region, Chinese-style soup dumplings offer a comforting surprise they're filled with hearty matzah-ball soup straight from Grandma's kitchen. Danielle Lirette The restaurateur notes that Italy and France, especially, get more than their fair share of menu space in the U.S., so he looked to Morocco, Turkey, Lebanon, Israel (where he lived when he was in high school) and other southern Mediterranean regions for inspiration.So you'll find merguez sausage in North African style, chicken kofta skewers (shaped into pert meatballs rather than the typical, less-appetizing cylinders) and lamb ribs spiced to conjure the flavor of shawarmas.
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