Beef cheek | morels | mirepoix | bianco dinapoli tomatoes | parmesan

Paccheri

Occhi

Vietnamese garlic glaze | kimchi | chili crisp | anson mills grits | herbs, fresno

Pork Belly

HSL Toast

English pea | marble potato | onion soubise | gremolata | pickled shallot

Steak

Apple butter | frank's glaze | green apple | whipped ranch | chicories

Pork Shank

Fried Chicken

Cheddar | pickled red cabbage | tomato jam | malt vinegar french fries

HSL Burger

Mussels

Dashi yuzu butter | broccolini | fennel | sourdough crouton | herb pistou

Sablefish

Bucatini | truffle mascarpone | parmigiano-reggiano

Mushroom Bolognese

Basil pesto | maitake mushroom | kale | calabrian chile | parmesan

Flatbread

General tso's style | sriracha vinaigrette | pickled fresno

Cauliflower

Quickes cheddar sauce | bacon & onion jam | green apple

Duckfat Potatoes

Buttermilk Biscuit

Sesame yogurt | leonora cheese | fennel | cara cara orange | dill

Beets

Smoking goose salami | neal's yard cheddar | pickles | sourdough | mostarda

Meat & Cheese

Hamachi Crudo

Chicories & grilled broccolini | dates | marcona almonds | sherry vinaigrette

Chicories

Champagne vinaigrette | pine nuts | parmigiano-reggiano

Kale

Season beef cheeks generously with 2 tsp salt and 1 tsp freshly ground black pepper. Heat a heavy Dutch oven or braising pot over medium-high heat and add 3 tbsp olive oil and 1 tbsp butter. When fat is shimmering, sear cheeks in batches until deeply browned on all sides, about 4–5 minutes per side. Transfer seared cheeks to a plate and set aside.

Prep and sear

Reduce heat to medium. Add diced onion, carrot and celery (about 2 cups total) to the pot. Cook, stirring, until softened and beginning to color, 6–8 minutes. Add smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes to caramelize the paste.

Sweat mirepoix

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom; simmer until reduced by half, about 4–6 minutes. Add the 800 g Bianco DiNapoli tomatoes (crush by hand if whole) and 750 ml beef stock. Add 2 bay leaves, 3 thyme sprigs and 1 rosemary sprig. If tomatoes taste very acidic, stir in 1/2 tsp sugar. Bring to a gentle simmer.

Deglaze and build braising liquid

Return seared cheeks to the pot so they are mostly submerged. Cover with a lid and transfer to a preheated 160°C (325°F) oven, or keep at a low simmer on the stovetop. Braise until meat is fork-tender and easily shredded, 3 to 3½ hours.

Braise slowly

Take the cheeks from the braising liquid. Strain the cooking liquid into a saucepan, pressing solids to extract flavor. Discard solids and return liquid to heat. Simmer over medium-high heat until reduced to about 350 ml, a thicker, glossy sauce (about 15–25 minutes). Season to taste with salt and pepper. Shred the beef cheeks with two forks and set aside, reserving the reduced braising liquid for finishing the pasta.

Remove and reduce sauce

Place 40 g dried morels in a bowl and cover with 300 ml hot water. Let soak 20–30 minutes until plumped. Reserve soaking liquid by straining through a fine mesh and set both morels and strained liquid aside (use liquid later to enhance sauce).

Rehydrate morels

In a small skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 tbsp minced shallot and sauté until translucent, about 1–2 minutes. Add rehydrated morels and sauté until they begin to color, 3–4 minutes. Deglaze with 2 tbsp dry white wine and allow to reduce slightly. Add 1–2 tbsp of the reserved morel soaking liquid if additional moisture is needed. Season with 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Bring a large pot of salted water to a rolling boil. Add 400 g paccheri and cook until al dente according to package directions, usually 10–12 minutes. Reserve 1 cup pasta cooking water before draining.

Cook pasta

In a wide sauté pan large enough for the pasta, warm the 350 ml reduced braising liquid and 1 tbsp extra-virgin olive oil over medium heat. Add shredded braised beef (about 600 g) and toss to combine and heat through. Add the drained paccheri to the pan. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to reach a silky, clingy consistency. Stir in 1 cup grated Parmigiano-Reggiano and 2 tbsp chopped parsley, tossing until cheese melts and sauce coats the pasta.

Combine pasta and sauce

Divide paccheri between serving plates. Top each portion with sautéed morels. Spoon any extra reduced braising liquid over the top. Finish with an extra sprinkling of Parmigiano and a drizzle of extra-virgin olive oil if desired. Serve immediately.

Plate and finish

beef cheeks, trimmed

salt

black pepper, freshly ground

olive oil

unsalted butter

yellow onion, medium, diced (mirepoix)

carrot, medium, diced (mirepoix)

celery stalks, diced (mirepoix)

garlic cloves, smashed

tomato paste

dry red wine

Bianco DiNapoli tomatoes (canned, crushed or whole)

beef or veal stock

bay leaves

fresh thyme sprigs

fresh rosemary sprig

sugar (optional, to balance acidity)

dried morel mushrooms

hot water (for rehydrating)

shallot, finely minced

dry white wine

black pepper

paccheri pasta (dried)

reserved braising liquid (reduced)

braised beef cheek, shredded

grated Parmigiano-Reggiano

fresh flat-leaf parsley, chopped

extra-virgin olive oil

pasta cooking water (reserve)

Halve the cherry tomatoes lengthwise (or quarter if very large). Place them in a medium bowl.

Prepare tomatoes

Drizzle 1 tablespoon extra-virgin olive oil over the tomatoes, add 1 teaspoon sea salt and 1/2 teaspoon black pepper. Toss gently to coat.

Stir in 1 teaspoon Calabrian chili paste (adjust to heat preference) so the tomatoes are evenly flavored. Let sit at room temperature for 10–15 minutes to macerate and release some juices.

Just before assembling, stir in half the basil leaves (reserve the rest for garnish).

In a small bowl, combine 1 cup whole-milk ricotta with 1 teaspoon lemon zest and 1 teaspoon finely minced preserved lemon rind. Mix until smooth.

Add 1 tablespoon finely chopped parsley, 1 teaspoon snipped chives, 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — add up to another 1/4 teaspoon salt if needed.

If the ricotta is very loose, chill for 10 minutes to firm slightly; if too thick, stir in up to 1 tablespoon milk to loosen to a spreadable consistency.

Toast 6 slices of bread or prepare crostini until golden and crisp. While warm, rub lightly with a cut clove of garlic if desired.

Spread about 2–3 tablespoons of the herbed ricotta onto each slice (total ricotta serves ~6 slices). Create a gentle well in the ricotta on each piece to hold tomatoes.

Spoon the macerated cherry tomatoes over the ricotta, distributing juices evenly but not making the bread soggy.

Scatter the remaining basil leaves over the topped toasts. Thinly slice the reserved preserved lemon (or use the 1/2 tsp slices) and place small pieces sparingly across the toasts—preserved lemon is potent, a little goes a long way.

Grate 2 tablespoons fresh Parmesan over the assembled toasts and finish with a light drizzle (about 1 tablespoon) of good extra-virgin olive oil.

Serve immediately. Optionally pass extra Calabrian chili, flaky sea salt, and more basil at the table.

cherry tomatoes (mixed colors preferred)

sea salt

Calabrian chili paste (or finely chopped preserved Calabrian chilies in oil)

fresh basil leaves (small leaves or chiffonade)

whole-milk ricotta

fresh lemon zest (from 1 small lemon)

preserved lemon rind, finely minced (rinsed briefly to reduce salt)

flat-leaf parsley, finely chopped

chives, finely snipped

freshly ground black pepper

preserved lemon, thinly sliced (for garnish)

freshly grated Parmesan (or Parmigiano-Reggiano)

good-quality extra-virgin olive oil

toasted bread slices or crostini (for serving)

Preheat oven to 300°F (150°C). Pat the pork belly dry and season all over with 2 tsp salt and 1 tsp black pepper. In a heavy oven-safe Dutch oven or deep skillet over medium-high heat, add 2 tbs vegetable oil. Sear the pork belly on all sides until well browned (3–4 minutes per side). Remove pork and set aside.

Trim, season and braise

To the same pot, add the minced garlic (reserve 2 cloves for the glaze), fish sauce, light soy sauce, brown sugar, rice vinegar, 1 cup water, smashed ginger and red chili flakes. Stir, scraping up browned bits, and bring to a simmer.

Make braising liquid

Return the pork belly to the pot, skin side up or the fattest side facing up, reduce heat to low, cover and transfer to the oven. Braise for 2 to 2 1/2 hours, until the pork belly is tender but still holds shape. Check once after 90 minutes and baste with braising liquid if needed.

Braise

Remove pork from braising liquid and let cool slightly on a rack. Reserve 1/2 cup braising liquid. For cleaner slices and easier glazing, chill the pork belly in the refrigerator for 30 minutes to 1 hour until slightly firm.

Chill for slicing

In a small saucepan over medium-low, heat 3 tbs neutral oil. Add the thinly sliced garlic and cook slowly until golden and crisp, stirring often to avoid burning (3–5 minutes). Remove garlic with a slotted spoon to a paper towel, leaving the infused oil in the pan. Add the sliced shallot and the white parts of the scallion and gently fry until soft and lightly caramelized (2–3 minutes). Stir in gochugaru (or crushed red pepper), sambal (if using) and the reserved minced garlic, cook 30 seconds to bloom the spice. Remove from heat and stir in 1 tbs honey, 1 tbs lime juice and 1 tsp fish sauce. Taste and adjust: add a pinch of sugar or more lime for brightness. Reserve half for glaze and half as a finishing chili crisp.

Prepare chili crisp and garlic

Slice the chilled pork belly into 1/2-inch thick pieces. Heat a heavy skillet or grill pan over medium-high and add a little of the reserved braising liquid to deglaze, then add the pork slices in a single layer. Sear pork slices 1–2 minutes per side until caramelized. Brush each slice with the prepared glaze (the portion reserved for glaze) and cook another 30–60 seconds per side until sticky and glossy. Transfer to a warm plate, tent with foil to keep warm.

Glaze the pork

Combine the reserved fried garlic and the remaining infused oil mixture to create a chunky chili crisp. Add toasted sesame seeds and the green parts of the sliced scallion. Keep at room temperature to spoon over finished plates.

Assemble chili crisp

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup Anson Mills grits. Reduce heat to low, simmer gently, stirring frequently to prevent lumps. Cook 25–35 minutes until tender and creamy (stone-ground grits vary in cook time).

Cook grits

When grits are tender, stir in 1 cup whole milk, 3 tbs unsalted butter, 1 tbs grated parmesan (if using), and 1 tsp black pepper. Adjust seasoning with additional salt. Keep warm until plating; re-stir before serving to loosen.

Finish

Roughly chop and drain 1 cup kimchi so it isn’t watery. If desired, briefly warm the kimchi in a small skillet over medium heat for 1–2 minutes to mellow sharpness, or serve at room temperature for brightness.

Prepare kimchi accompaniment

Spoon a generous portion of warm grits onto each plate (about 3/4 to 1 cup per serving). Arrange 4–5 glazed pork belly slices on top of the grits. Spoon 1–2 tbs chili crisp over the pork and a small mound (about 1/4 cup) of kimchi to the side. Scatter chopped herbs (cilantro and Thai basil), sliced fresno chile, microgreens if using, and toasted sesame seeds over the dish. Serve with lime wedges on the side for squeezing.

Plate and garnish

pork belly, skin off or scored

vegetable oil (for searing)

garlic, minced

fish sauce

light soy sauce

brown sugar

rice vinegar

water

ginger, peeled and smashed

red chili flakes

neutral oil (for glaze and chili crisp)

garlic, thinly sliced

shallot, thinly sliced

scallion white and green separated, sliced

korean chili flakes (gochugaru) or crushed red pepper

sambal oelek or chile paste (optional)

honey

lime juice

fish sauce (for glaze)

Anson Mills stone-ground yellow grits (or similar stone-ground grits)

whole milk

grated parmesan (optional)

kimchi, well drained and roughly chopped

fresh herbs (cilantro and Thai basil), roughly chopped

fresno chile, thinly sliced

microgreens or baby herb shoots (optional)

toasted sesame seeds

lime wedges

Preheat the oven to 140°C (285°F). In a medium roasting pan or baking dish, combine halved cherry tomatoes, sliced garlic, 120 ml olive oil, thyme sprigs, sugar, red pepper flakes and 1 tsp sea salt. Toss to coat evenly so tomatoes are mostly in a single layer but can touch. Cover the dish tightly with foil.

Prepare and roast

Bake low and slow for 1 to 1 hour 15 minutes until tomatoes are softened, skins blistered and oil has taken on tomato flavor. Remove foil for the last 10 minutes to allow some color to develop. Let cool slightly, then discard thyme stems. Transfer confit (including the oil and garlic) to a bowl; taste and adjust salt if needed. Can be made a day ahead and refrigerated (bring to room temperature before using).

In a small food processor or using a mortar and pestle, combine 40 g basil, parsley (if using), 1 clove garlic, 0.25 tsp salt and 0.25 tsp pepper. Pulse while slowly streaming in 60 ml olive oil until you reach a loose, bright sauce (pistou should be more oily and slightly textured than a smooth pesto). Stir in 1 tsp lemon juice and adjust seasoning to taste. Set aside at room temperature.

Slice the 2 ripe tomatoes into 5–7 mm thick rounds or wedges. Place in a bowl, toss gently with 1 tbsp olive oil, 1 tsp vinegar, torn basil leaves and 0.5 tsp sea salt. Let sit for 5–10 minutes to macerate while you prepare the toast base.

Heat a large skillet or grill pan over medium-high heat. Brush both sides of each focaccia slice lightly with the 3 tbs olive oil and season with the 0.5 tsp black pepper and 1 tsp sea salt (split across slices). Grill or toast the slices 2–3 minutes per side until golden and slightly crisp. Alternatively, broil for 1–2 minutes per side. Keep warm.

On each toasted focaccia slice, spread a thin layer (about 1 tsp) of herb pistou to taste, leaving the edges free.

Spoon 2–3 tbs of the tomato confit (including some of the flavored oil and a garlic slice if liked) onto each slice, distributing evenly.

Top each toast with a few pieces of the macerated fresh tomato.

Tear one burrata ball into halves or large pieces and place a generous portion on top of 4 toasts each (roughly 1/2 burrata per two toasts, or distribute so each serving gets creamy center). Alternatively place whole burrata on a platter and spoon toasts alongside.

Finish with additional dollops of herb pistou, scatter the reserved fresh basil leaves and microgreens, and drizzle lightly with aged balsamic (optional) and a tiny pinch more sea salt and freshly ground pepper.

Serve immediately while focaccia is warm and burrata soft. Leftover confit keeps refrigerated up to 5 days; pistou refrigerated up to 3 days.

focaccia (store-bought or homemade)

cherry tomatoes (halved) or small plum tomatoes

garlic cloves (thinly sliced)

fresh thyme (or 1 tsp dried thyme)

sugar

red pepper flakes

ripe beefsteak or heirloom tomato

fresh basil leaves (torn)

champagne vinegar or red wine vinegar

fresh basil leaves (packed)

flat-leaf parsley (optional)

garlic cloves

lemon juice

burrata cheese (room temperature)

fresh basil leaves (for garnish)

microgreens or baby arugula (optional)

aged balsamic (optional, for drizzle)

Combine white wine vinegar, water, sugar, salt and peppercorns in a heatproof bowl or jar. Stir to dissolve sugar and salt.

Add thinly sliced shallots, press down so they are submerged, and let cool to room temperature (about 15–20 minutes). Cover and refrigerate at least 30 minutes; best if made 1–2 hours ahead.

Bring a medium pot of salted water to a boil. Add marble potatoes and simmer until just tender when pierced with a knife, 12–15 minutes depending on size.

Drain and let steam-dry for 2 minutes, then toss with olive oil, salt and pepper. If desired, halve or leave whole. Keep warm.

Just before serving, heat a skillet over medium-high heat, add 1 tbs olive oil and sear potatoes until golden and slightly crisp, about 4–6 minutes, tossing occasionally. Stir in chopped parsley and remove from heat.

Bring a small pot of salted water to a boil and blanch peas for 1–2 minutes if fresh, or 1 minute if frozen, until bright green and tender. Drain and immediately transfer to an ice bath to stop cooking. Drain well.

In a blender or food processor, combine blanched peas, butter, heavy cream, lemon juice, salt and pepper. Blend until very smooth, adding a splash of water or extra cream if needed to reach a spoonable purée consistency (about 30–60 ml). Taste and adjust seasoning.