foodiedoc

At the now-closed restaurant, the Short Rib was a standout dish that beautifully fused Southern-American and Latin flavors. It arrived under a delightful blanket of grilled shishito peppers, which added a smoky depth. The chimichurri provided a fresh, herbaceous contrast, while toasted hazelnuts offered a surprising crunch and nuttiness that elevated the dish. The vibrant salsa macha brought a bold, spicy kick, tying all the elements together in a harmonious explosion of flavors. Each bite was a celebration of rich textures and tastes, showcasing the chef’s creativity and skill in merging these culinary traditions. It’s a shame this gem is no longer available!