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- red radishes, grissini
- tuna steak from Citarella, covered on both sides with a mixture of crushed fennel seed, garlic and oil, seasoned, then briefly pan-grilled, and finished with drops of oil and lemon juice; accompanied by colorful Turkish eggplants, from Keith’s Farm in the Greenmarket (note: I haven’t been able to locate anything that looks like these beauties on line), which had been halved, scored and brushed with a mixture of oil, garlic, shiso, and lovage (the garlic, shiso and lovage used in this meal all came from the Greenmarket), seasoned, then also pan-grilled
- wine: California, Parducci Pinot Noir 2008, Mendocino
- green figs from Eataly, served with a bit of balsamic vinegar