Fries & Tomato Confit Aioli

Pita Bread

Zhoug

Harissa

Bacalhau Fried Rice

Crudite

Bok choy, peanut annatto sauce, salsa morita & cilantro

Koji Sweet Potato

Mint, parsley, fried shallots & tomato confit aioli

Brussels Sprouts

Fried Cauliflower, Zhoug Aioli & Mint

XO Broccolini

Falafel & Tahini

In-House Made Assorted Pickles

Marinated Olives

Hanger Steak

With cauliflower, black lentils, green garlic & ginger tomato curry

Coho Salmon

With carrot puree, fennel, mint, cilantro & labneh

Chicken Pargiyot

Candied pecans, dried cherries, herbs, broccolini & turmeric champagne vinaigrette

Market Salad

Labneh Caesar, salsa macha, herbs, Kumquats & almond breadcrumbs

Charred Cabbage

Butternut Squash Tahini

Burnt Eggplant

Hummus

Peel (optional) and cut russet potatoes into 1/4- to 1/3-inch thick sticks. Rinse cut fries under cold water until water runs mostly clear to remove surface starch.

Prep potatoes

Soak the cut potatoes in a large bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This helps remove additional starch and yields crisper fries.

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry.

Pour vegetable oil into a heavy-bottomed pot or deep fryer and heat to 300°F (150°C). If you don't have a thermometer, heat until oil forms gentle ripples and a small piece of potato bubbles steadily but doesn't brown quickly. Fry the potatoes in batches for 4–5 minutes until they are soft but still pale. Remove with a slotted spoon and drain on a rack or paper towels.

First fry (blanch)

Let the blanched fries rest for 10–15 minutes. This can be extended; fries may be refrigerated for up to a day, covered.

Rest

Increase oil temperature to 375–380°F (190–195°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crisp. Remove and drain on a rack or paper towels.

Second fry (crisp)

While fries are hot, toss gently with the neutral oil, kosher salt (1 tsp), freshly ground black pepper (1/2 tsp), smoked paprika (1/2 tsp), and finishing flaky sea salt (about 1/2 tsp) to taste. Sprinkle chopped parsley if using and serve immediately with tomato confit aioli.

Preheat oven to 275°F (135°C). In a small ovenproof dish, combine cherry tomatoes (whole), 1/4 cup extra-virgin olive oil, 2 smashed garlic cloves (leave skins on if desired for milder flavor), sugar (1/4 tsp), 1/4 tsp kosher salt, and a few grinds of black pepper. Toss to coat. Roast in the oven for 35–45 minutes until tomatoes are soft, skin wrinkled and juices are syrupy but not completely dried.

Make tomato confit

Remove dish from oven and let tomatoes cool slightly. Discard garlic skins if left on. Reserve the oil from the dish — it will be infused and flavorful.

In a small bowl or food processor, combine mayonnaise (1/2 cup), the roasted cherry tomatoes (including any softened juices), 1 small garlic clove finely minced (raw for a brighter garlic presence), 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon kosher salt. Add 1–2 tablespoons of the reserved confit oil (or up to 2 tbs extra-virgin olive oil) to loosen and enrich the aioli. Puree until smooth (or mash with a fork for a chunkier texture). Taste and adjust seasoning: add more lemon for brightness, salt to taste, or 1–2 extra basil leaves for herbiness.

Blend aioli

If you prefer a smoother, slightly looser aioli, blend in an additional 1–2 teaspoons of the reserved oil or a splash of neutral oil. Transfer to a small serving bowl and refrigerate briefly if you want it chilled; aioli can be served warm or room temperature with the fries.

Place a generous portion of fries on a plate or serving board. Spoon a dollop of tomato confit aioli alongside or serve in a small ramekin for dipping. Garnish fries with a light sprinkle of flaky sea salt and chopped parsley, and top aioli with a small drizzle of reserved confit oil and torn basil leaves if desired.

Serve immediately so fries remain crisp. Leftover aioli will keep in an airtight container in the refrigerator for up to 4 days; reheat fries in a hot oven (425°F/220°C) for 5–8 minutes to re-crisp.

Russet potatoes

Vegetable oil (for frying)

Neutral oil (for tossing before frying - canola or vegetable)

Kosher salt

Freshly ground black pepper

Smoked paprika

Cherry tomatoes

Extra-virgin olive oil

Garlic cloves (divided)

Mayonnaise

Fresh lemon juice

Dijon mustard

Sugar

Fresh basil leaves (optional)

Finishing flaky sea salt (for fries)

Chopped parsley (optional garnish)

In a small bowl, combine the warm water (1.5 cups) with the sugar (1 tsp). Sprinkle the active dry yeast (2 tsp) over the water and let sit 5–10 minutes until foamy. If it does not foam, discard and start with fresh yeast or warmer water.

Activate yeast

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour (4 cups) and salt (2 tsp) until evenly combined.

Mix dry ingredients

Make a well in the flour and pour in the foamy yeast mixture and the olive oil (2 tbs). Mix with a wooden spoon or run the mixer on low until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8–10 minutes by hand until smooth and elastic, or knead in the stand mixer on medium-low for 6–8 minutes. The dough should be soft and slightly tacky but not sticky; add small pinch of flour or a teaspoon of water as needed.

Combine and knead

Lightly oil a clean bowl with the optional olive oil (1 tbs). Place the dough in the bowl, turning to coat all sides with oil. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm draft-free place until roughly doubled in size, about 1 to 1¼ hours depending on room temperature.

First rise

Gently deflate the dough and turn it onto a lightly floured surface. Divide the dough into 6 equal pieces (each should weigh about 110–130 g depending on flour). Shape each piece into a smooth ball. Cover the dough balls with a clean towel or plastic wrap and let rest 20–30 minutes; this relaxes the gluten and makes rolling easier.

Divide and rest

Preheat the oven to 500°F (260°C) and place a baking stone or inverted heavy baking sheet on the middle rack while the oven heats. If you have a pizza stone, use it. On a lightly floured surface, roll each dough ball into a circle about 6 inches (15 cm) in diameter and roughly 1/8 to 1/4 inch (3–6 mm) thick. Keep rolled circles covered while you work so they don't dry out. Lightly dust the top of each circle with semolina or cornmeal (2 tsp total) if desired.

Shape pitas

Working quickly, transfer 2–3 rolled pitas at a time onto the preheated stone or sheet (use a peel or an inverted baking sheet to slide them on). Bake for 3–5 minutes until the pitas puff fully and have pale golden spots. Flip once if your oven browns unevenly; total bake time can be 4–6 minutes. The pitas should form a pocket when they puff.

Bake

Remove baked pitas and wrap them in a clean kitchen towel for 5–10 minutes to keep them soft while they cool slightly. Repeat with remaining dough. Store cooled pitas in an airtight container or zip-top bag for up to 3 days at room temperature, or freeze for up to 3 months (warm briefly before serving).

Cool and store

Bread flour (or all-purpose flour)

Warm water (about 105–115°F / 40–46°C)

Active dry yeast

Granulated sugar

Optional: olive oil for coating

Semolina or cornmeal (for dusting)

Wash cilantro, parsley, and mint thoroughly to remove grit. Shake or spin dry; roughly chop herbs (including tender stems) so they fit easily in a food processor. Remove stems from chiles, halve if large, and roughly chop. If you prefer milder heat, remove seeds from one or two chiles; for hotter zhoug leave seeds in.

Prepare herbs and chiles

Add chopped cilantro, parsley, mint, garlic cloves, and chopped chiles to the bowl of a food processor fitted with the S-blade. Pulse 6–8 times until herbs and chiles are coarsely chopped and fragrant, scraping down the sides once or twice. Do not overprocess into a paste yet.

Pulse aromatics

Add the ground cumin, ground coriander, ground cardamom (if using), kosher salt, and black pepper to the processor. Pulse 4–6 more times to incorporate the spices evenly into the herb mixture.

Add spices and salt

With the processor running on low, drizzle in the olive oil through the feed tube in a steady stream so the mixture emulsifies and becomes saucy. Add the lemon juice and pulse once or twice to blend. Stop and taste; add more lemon or salt if desired.

Emulsify with oil and lemon

If the zhoug is too thick or the machine is struggling, add cold water 1 tablespoon at a time (up to 2 tablespoons) while pulsing until you reach a loose, spreadable sauce—thicker than a vinaigrette but pourable. The final texture should be slightly coarse (small herb flecks remain).

Adjust consistency

Transfer the zhoug to a clean jar. Press a small amount of olive oil on top to help preserve color, seal, and refrigerate. Let rest at least 30 minutes before using to allow flavors to meld. Use within 1–2 weeks refrigerated or freeze portions for longer storage.

Finish and store

Serve chilled or room temperature as a condiment for grilled meats, fish, falafel, roasted vegetables, shawarma, hummus, labneh, or spread on sandwiches and flatbreads.

Serving suggestions

fresh cilantro (stems included)

fresh flat-leaf parsley (stems included)

fresh mint leaves

Garlic cloves, peeled

hot green chiles (jalapeño or serrano), stemmed and roughly chopped

ground cumin

ground coriander

ground cardamom (optional, for warmth)

kosher salt

fresh lemon juice

extra-virgin olive oil

cold water (to adjust consistency)

black pepper (freshly ground)

Using kitchen shears or a knife, trim stems off the dried chilies, split them open and shake out most of the seeds. Keep a few seeds if you want extra texture/heat.

Stem and seed chilies

Toast the dried chilies briefly in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned. Remove from heat.

Place the toasted chilies in a heatproof bowl and pour 1 cup (240 ml) of just-boiled water over them to rehydrate. Cover and let soak 20–30 minutes until softened. Reserve soaking liquid.

Toast the caraway (or fennel) seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant. Transfer to a mortar or spice grinder and grind to a powder.

Drain the chilies, reserving 2–3 tablespoons of the soaking liquid (discard the rest or save for other uses).

In a food processor or high-speed blender, combine the rehydrated chilies, roasted red bell peppers, garlic, tomato paste, smoked paprika, ground cumin, ground coriander, ground caraway, and kosher salt.

Pulse to form a coarse paste, then stream in 3 tablespoons olive oil and 2 tablespoons lemon juice while blending until smooth. If the mixture is too thick or the blender struggles, add up to 2–3 tablespoons of the reserved chili soaking liquid (or water) a tablespoon at a time to reach a spreadable but still thick consistency.

Taste and adjust seasoning: add honey or sugar if you want to tame acidity, more lemon for brightness, or additional salt. If you want it smokier, add another 1/2 teaspoon smoked paprika.

Transfer the harissa to a clean jar. Smooth the top and pour the 1/2 cup extra-virgin olive oil over the surface to create a seal (this helps preserve it).

Let cool to room temperature, then refrigerate. Harissa will keep refrigerated for up to 3 weeks; for longer storage, freeze in portions for up to 3 months.

Use leftover soaking liquid to thin harissa later if it firms up in the fridge.

dried red chilies (such as New Mexico, guajillo, or a mix)

hot dried chilies (such as arbol or Bird's eye) — optional for extra heat

garlic cloves, peeled

roasted red bell peppers, peeled and chopped (jarred or homemade)

tomato paste

lemon juice

smoked paprika

caraway seeds (or fennel seeds), toasted and ground

water (plus more if needed)

extra-virgin olive oil (for storing)

honey or sugar (optional, to balance acidity)

Place the salted cod in a bowl and cover with cold water or milk. Refrigerate and soak for 24 hours, changing the liquid 2–3 times (every 6–8 hours) to remove excess salt. If short on time, soak for 6–8 hours with 2–3 changes — final dish will be saltier.

Desalting the cod (advance step)

After desalting, drain the cod and place in a small saucepan. Cover with fresh water and bring to a gentle simmer over medium-low heat. Poach for 6–8 minutes until opaque and flakes easily. Drain, let cool slightly, then remove any remaining skin and bones and flake into bite-sized pieces. Set aside.

Poach and flake

In a small skillet, heat 2 tbs olive oil over medium heat. Add sliced garlic and the white/light-green parts of the scallions and cook, stirring, until fragrant and softened but not browned, about 1–2 minutes. Add the chopped onion and continue to cook until translucent, 2–3 minutes. Add the flaked cod to the skillet, toss gently to combine and warm through for 1–2 minutes. Remove from heat and hold.

Bring a small pot of salted water to a boil. Blanch the broccolini pieces for 1 minute until bright green and just tender, then transfer to an ice bath to stop cooking. Drain and pat dry. If using fresh corn, you can blanch with broccolini for 30–60 seconds; for frozen or canned corn, just drain and set aside.

If using red bell pepper, sauté it quickly in the pan with a teaspoon of the neutral oil until softened, about 2 minutes, and set aside with the other vegetables.

Heat a large wok or heavy-bottomed skillet over high heat until very hot. Add 1 tbs neutral oil and swirl to coat.

Add the beaten eggs, scramble quickly breaking into small curds, and as soon as they are just set remove them to a plate. This should take about 30–45 seconds.

Add the remaining 1 tbs neutral oil to the wok. Add the cooked rice, breaking up any clumps with the back of a spatula or the spatula’s edge. Spread the rice out and let it sit, undisturbed, for 30–45 seconds so it can develop a little toasted texture.

Toss the rice and add the warmed cod and aromatics mixture from earlier. Stir-fry quickly to combine, about 1 minute.

Add the blanched broccolini, corn, and sautéed red pepper (if using). Toss to distribute evenly.

Season the rice with 2 tbs low-sodium soy sauce, 1 tsp fish sauce (optional), 1/2 tsp salt (adjust to taste), and 1/2 tsp freshly ground black pepper. Stir-fry for another 1–2 minutes until everything is heated through and flavors meld. Taste and adjust seasoning — add more soy or a squeeze of lime if desired.

Return the scrambled eggs to the pan and fold into the rice, breaking them into small pieces as you mix.

Turn off the heat and drizzle 1 tbs extra-virgin olive oil over the rice. Add the thinly sliced scallion green tops and chopped parsley, toss briefly to combine.

Transfer the Bacalhau Fried Rice to a serving platter or individual bowls. Serve immediately with lemon or lime wedges to squeeze over each portion. Garnish with additional cracked black pepper if desired.

dried salted cod (bacalhau), skin removed, bones removed

whole milk or water (for soaking)

olive oil

garlic cloves, thinly sliced

small yellow onion, finely chopped

scallions (green onions), white and light green parts separated and thinly sliced, plus green tops for garnish

broccolini, trimmed and chopped into 1–1½ inch pieces

frozen or canned sweet corn, drained

red bell pepper, small dice (optional for color)

freshly ground black pepper

day-old cooked jasmine or medium-grain rice, chilled and loosened

eggs, lightly beaten

low-sodium soy sauce

fish sauce (optional, for depth)

neutral oil with high smoke point (vegetable or canola)

lemon or lime wedges (for serving)

salt

fresh parsley, chopped (optional)

Rinse all vegetables under cold running water and pat dry. Trim any brown or damaged ends. Trim broccoli and cauliflower into bite-size florets. Trim and peel carrots if desired.

Prep and wash

Peel (optional) and cut carrots into sticks about 3 to 4 inches long and roughly 1/2 inch thick so they are easy to pick up.

Cut carrots

Trim the cucumber ends and slice it lengthwise into quarters. If seeds are large and watery, scrape them out with a spoon, then cut each quarter into sticks about 3 inches long.

Prepare cucumber

Remove stem, seeds, and membranes from the bell peppers. Cut the peppers into flat strips about 1/2 inch wide and 3 inches long.

Prepare bell peppers

Trim root ends and any long stems; halve or quarter radishes depending on size for easier picking.

Radishes

Leave cherry tomatoes whole. Trim any strings from peas and trim the stem ends.

Tomatoes and peas

Trim ends and cut celery into 3 to 4 inch sticks, matching the length of other vegetables.

Celery

If you prefer slightly tender florets, bring a large pot of salted water to a boil. Add broccoli and cauliflower florets and blanch 30–60 seconds until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking and drain thoroughly.

Blanch broccoli and cauliflower (optional)

Arrange all prepared vegetables on a large platter or board grouped by type so colors and shapes contrast. Fill in gaps with cherry tomatoes and radishes for color and texture.

Arrange

In a small bowl, combine 1 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill or parsley, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil. Stir until smooth and taste; adjust seasoning as needed.

Make quick herb yogurt dip (if using)

Spoon 1 cup of store-bought or homemade hummus into a shallow serving bowl. Drizzle with 1 tablespoon olive oil and sprinkle a pinch of sea salt and chopped herb if desired.

Prepare hummus

Place the dip bowls on the platter among the vegetables or on a separate board. Provide small forks or toothpicks for picking, plus extra napkins. Keep refrigerated until ready to serve; if serving outdoors in warm weather, place platter over a bowl of ice to keep vegetables crisp.