Fresco Maria

Broccoli & Walnut Salad

Kale & Parmesan

10 Hour Ash Roasted Sweet Potato

Porterhouse

Prime Rib

Bone in Sirloin

Lamb Rump

Dry Aged up to 55 days - we use the whole animal to make something of everything.

Steaks

Lamb Cutlet / T-Bone / Pork Loin / Rib

Chops

Rib-eye

Smoked Beef Ribs

Garlic Bone Marrow

Barbecued Baby Gems & Anchovy Dripping

T-Bone

Trimmings from our morning butchery, fuelled by a hearty stout. A handful made a day so catch them while they're hot.

Steak and Stout Pie

Kick, first served at Louis' Lunch in New Haven in 1895.

Steak Sarnie

A double cheeseburger Blacklocked with onions caramelised in a healthy glug of vermouth.

Blacklock Burger

Potted Meats & Kimchi

Primitivo, Domus

Tempranillo, Familia Bastida ‘Alceo’

Red Blend, Domus

Dice the fresh tomatoes, red bell pepper, cucumber, and red onion into small pieces and place them in a large mixing bowl.

Chop the Vegetables

Chop the fresh cilantro finely and add it to the mixing bowl with the diced vegetables.

Add Fresh Ingredients

Pour the lime juice over the chopped vegetables and mix well to combine the flavors.

Mix the Base

Add salt, black pepper, chili powder, and garlic powder to the vegetable mixture. Stir until all ingredients are evenly coated with the spices.

Season the Mixture

If desired, slice the avocado and crumble the feta cheese. Set aside.

Prepare Optional Toppings

Scoop the Fresco Maria into serving bowls, top with avocado slices and crumbled feta cheese, and serve with tortilla chips on the side.

Serve Fresco Maria

Fresh Tomatoes

Red Bell Pepper

Cucumber

Red Onion

Fresh Cilantro

Lime Juice

Salt

Black Pepper

Chili Powder

Garlic Powder

Avocado

Feta Cheese

Tortilla Chips

Bring a pot of salted water to a boil. Add the broccoli florets and blanch for about 2 minutes until bright green. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.

Prepare the Broccoli

While the broccoli cools, chop the cherry tomatoes in half, slice the cucumber into thin rounds, and finely chop the red onion.

In a large mixing bowl, combine the blanched broccoli, cherry tomatoes, cucumber, and red onion. Toss gently to combine.

Combine the Vegetables

In a dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring frequently, until they are golden and fragrant. Remove from heat and let cool.

Toast the Walnuts

In a small bowl, combine the toasted walnuts, olive oil, honey, salt, and black pepper. Mix well until the walnuts are evenly coated.

Make the Walnut Topping

In a small bowl, whisk together the lemon juice, Dijon mustard, and minced garlic until well combined.

Prepare the Dressing

Pour the dressing over the salad mixture and toss gently to coat all the ingredients evenly.

Combine Salad and Dressing

Sprinkle the walnut topping over the salad and give it a final gentle toss before serving.

Add the Walnut Topping

Broccoli florets

Cherry tomatoes

Red onion

Walnuts

Olive oil

Honey

Black pepper

Lemon juice

Dijon mustard

Garlic

In a large bowl, add the chopped kale. Pour in the olive oil, lemon juice, salt, and black pepper. Using your hands, massage the kale for about 2-3 minutes until it becomes tender and slightly wilted.

Prepare the Kale

Once the kale is prepared, add the grated Parmesan cheese, halved cherry tomatoes, and pumpkin seeds on top of the kale.

Add Toppings

Gently toss all the ingredients together until the kale is evenly coated with the toppings.

Toss the Salad

Kale, chopped

Parmesan cheese, grated

Cherry tomatoes, halved

Pumpkin seeds

Thoroughly wash the sweet potatoes under running water to remove any dirt. Pat them dry with a clean towel.

Wash and Prepare Sweet Potatoes

Coat the sweet potatoes with olive oil and sprinkle salt evenly over them to enhance flavor.

Season Sweet Potatoes

Build a fire using firewood or charcoal in a fire pit or grill. Allow it to burn down until you have a bed of hot coals.

Prepare the Fire

Once the fire has burned down, spread the hot coals evenly and cover them with a layer of dry leaves or straw to create an insulating ash bed.

Create an Ash Bed

Nestle the seasoned sweet potatoes directly into the ash bed, making sure they are fully covered with ash and not exposed to direct heat.

Place Sweet Potatoes

Cover the sweet potatoes with additional ash and allow them to roast undisturbed for approximately 10 hours. This slow cooking method will yield tender and flavorful sweet potatoes.

Roast for 10 Hours

After 10 hours, carefully uncover the sweet potatoes from the ash. Let them cool for a few minutes before serving. Enjoy them as is, or mash them for a creamier texture.

Remove and Serve

Sweet Potatoes

Olive Oil

Firewood or Charcoal

Dry Leaves or Straw

Generously season both sides of the porterhouse steak with kosher salt and black pepper. Let it sit at room temperature for 30 minutes to allow the seasoning to penetrate the meat.

Season the Steak

Preheat your grill to high heat or heat a cast-iron skillet over high heat for about 5 minutes. Add olive oil to the skillet or brush it on the grill grates.

Preheat the Grill or Pan

Place the porterhouse steak on the grill or in the skillet. Sear for about 4-5 minutes on one side until a nice crust forms.

Sear the Steak

Flip the steak using tongs and sear the other side for an additional 4-5 minutes for medium-rare. Adjust the cooking time based on your desired doneness.

Flip the Steak

Once cooked to your liking, remove the steak from the heat and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute.

Rest the Steak

In a bowl, combine the softened unsalted butter, chopped parsley, chopped thyme, and minced garlic. Mix well until all ingredients are fully incorporated.

Make the Herb Butter

Slice the rested porterhouse steak against the grain and serve it topped with a dollop of the herb butter.

Serve

Porterhouse steak

Kosher salt

Unsalted butter

Fresh parsley, chopped

Fresh thyme, chopped

Garlic, minced

Preheat the Oven

In a small bowl, combine the kosher salt, black pepper, garlic powder, dried rosemary, and dried thyme. Rub the prime rib roast all over with olive oil, then generously apply the seasoning mixture to the roast, ensuring it is evenly coated.

Season the Roast

Allow the seasoned prime rib to sit at room temperature for about 1 hour before cooking. This helps the meat cook more evenly.

Let it Rest

Place the seasoned prime rib in a roasting pan, bone side down. Roast in the preheated oven for 20 minutes to develop a nice crust.

Roast the Prime Rib

After 20 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting for about 15-20 minutes per pound, or until the internal temperature reaches 130°F (54°C) for medium-rare or 140°F (60°C) for medium.

Lower the Temperature

If desired, add beef broth and red wine to the bottom of the roasting pan during the last hour of cooking to enhance flavor and moisture.

Add Broth and Wine (Optional)

Once the prime rib reaches your desired doneness, remove it from the oven and cover it loosely with aluminum foil. Let it rest for at least 20-30 minutes before carving.

Rest the Meat

Carve the prime rib into thick slices and serve with your choice of sides or au jus made from the drippings.

Carve and Serve

Prime Rib Roast

Kosher Salt

Freshly Ground Black Pepper

Dried Rosemary

Dried Thyme

Beef Broth

Red Wine

In a bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice until well combined.

Prepare the Marinade

Place the bone-in sirloin steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight.

Marinate the Steak

Preheat your grill to high heat (about 450°F or 232°C). If using an oven, preheat to 400°F (200°C).

Preheat the Grill

Remove the steaks from the marinade and let them sit at room temperature for about 30 minutes before grilling. Place the steaks on the grill, cooking for about 5-7 minutes per side for medium-rare, or until they reach your desired doneness. If using an oven, place the steaks on a baking sheet and cook for about 20-25 minutes, flipping halfway through.

Cook the Steaks

During the last minute of cooking, add butter on top of each steak to enhance flavor.

Add Butter

Remove the steaks from the grill or oven and let them rest for about 5-10 minutes. Garnish with chopped fresh parsley before serving.

Rest and Serve

Bone-in sirloin steak

Garlic cloves, minced

Fresh rosemary, chopped

Butter

Preheat your oven to 200°C (400°F). Pat the lamb rump dry with paper towels and season it generously with salt and black pepper on all sides.

Prepare the Lamb

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the lamb rump and sear it for about 4-5 minutes on each side until it's nicely browned.

Sear the Lamb

Add the minced garlic, chopped rosemary, and thyme to the skillet. Cook for an additional 2 minutes, stirring frequently to avoid burning the garlic.

Add Aromatics

If using, pour in the red wine to deglaze the pan, scraping up any brown bits from the bottom. Let it simmer for about 2 minutes.

Deglaze the Pan

Add the beef or lamb stock and the chopped vegetables to the skillet. Stir to combine.

Add Stock and Vegetables

Transfer the skillet to the preheated oven and roast for about 30-35 minutes for medium-rare, or until the internal temperature reaches 60°C (140°F).

Roast in the Oven

Remove the skillet from the oven and cover the lamb with foil. Let it rest for 10 minutes before slicing.

Rest the Lamb

Slice the lamb rump against the grain and serve it with the roasted vegetables and pan juices.

Lamb rump

Garlic (minced)

Rosemary (fresh, chopped)

Thyme (fresh, chopped)

Red wine (optional)

Beef or lamb stock

Vegetables (carrots, potatoes, and onions, chopped)

Select dry-aged beef steaks that are at least 1.5 inches thick. Ribeye, T-bone, or filet mignon are excellent choices.

Choosing the Right Steaks

Generously season both sides of the steaks with kosher salt and black pepper. Let them sit at room temperature for about 30 minutes to enhance the flavor.

Seasoning

If using the optional marinade, blend minced garlic, chopped rosemary, chopped thyme, and red wine vinegar in a bowl. Place the steaks in a resealable bag or a shallow dish and pour the marinade over them. Marinate for at least 2 hours in the refrigerator or overnight for best results.

Optional Marinade

Preheat your grill to high heat or a cast-iron skillet over medium-high heat. Add olive oil to the skillet if using.

Preheating the Grill or Pan

Place the steaks on the grill or skillet. Cook for about 4-5 minutes on one side to achieve a nice sear. Flip the steaks and cook for another 4-5 minutes for medium-rare, or longer depending on your desired doneness.

Cooking the Steaks

Once cooked to your liking, remove the steaks from the heat and let them rest for at least 5-10 minutes. This allows the juices to redistribute.

Resting the Steaks

Dry-aged beef steaks

Red wine vinegar

In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and lemon juice. Mix the marinade thoroughly.