One more time for our anelleti! Chef @sammykoolik sliced his greens to match the pasta shape, so some of the loops have a little asparagus or nettles sitting inside. Spooned over a heritage onsen egg and finished with lemon, parm, and grilled asparagus, this was a very special course.
Course 9: Strawberry Shortcake.
White cake with a vanilla bean and maple @ronnybrookfarm milk soak. Layered with strawberries macerated with Thai basil, whipped cream, and feuilletine. Topped with more strawberries, house-made milk gelato, and basil blossoms.
Summer Burrow early access is now live! Head to our link in bio to sign up to receive a special booking link for June/July dinners before tickets are available to the public.
Pre-sale booking will open Sunday 5/11 at noon, and all other tickets will go live Monday 5/12 at noon!
Photos by @kelseycherry .
Course 7: Lamb with Sweet Potato and Scallion.
Slow-roasted lamb loin with a molasses glaze and pistachio-coriander crust. Plated with Japanese sweet potato, charred scallion, and fried leeks. Finished tableside with a lamb and molasses jus.
Before each dinner, Chef @sammykoolik heads to @unsqgreenmarket to pick out all the beautiful produce, bread, fish, dairy, and eggs you’ll see on your plate later that night.
We worked pretty hard on this video and have a special message for all you dedicated Burrow-ers who watched until the very end. 🫡
Hand-shucked with love: Fava & Spring Garlic Tartlet.
Fava beans with rose vinaigrette and pickled green garlic. Spooned over a spring garlic purée and finished with chive blossoms, mustard flowers, and a ramp leaf chip.
