radicchio, endive, frisée, egg,* croutons, parmigiano-reggiano

Chicory Caesar

gochujang bbq sauce, bitter greens & radish salad, dongchimi

Pork Spare Ribs

Kimchi Trio

pickled fresno, gochugaru, bonito, charred scallion crème fraîche

Korean Sweet Potatoes

brown butter, cream cheese frosting, pecans

Dad's Favorite Carrot Cake

Old Reliable

mozzarella, french feta, castelvetrano olive, garlic, calabrian chili, preserved lemon, almonds

Broccolini

house red sauce, mozzarella, pepperoni, jalapeño, honey

Tavern Pie

A nostalgic assortment of homemade cookies and bars, each bite evoking the warmth and comfort of church basement gatherings, perfect for sharing or savoring alone.

Church Basement Cookie & Bar Plate

chermoula, pickled fresno, almond picada, golden raisin, yogurt

Cauliflower

12 oz. beef short ribs, onion, shishito peppers

LA Style Grilled Kalbi

sour pickles, mozzarella, fontina, smoked onions, chili, ranch dressing, potato chips, dill

Perfect Pickle Pie

Grilled Whole Branzino

crimini, shiitake and portobello mushrooms, taleggio, fontina, parmigiano-reggiano, soy, sesame

Umami Mama

house red sauce, mozzarella, pepperoni, fennel sausage

My Sha-Roni

plum tomato sauce, fior di latte, fresh basil, olive oil

Margherita

four cheese sauce, buttered panko, gochugaru, chives

Chewy Rice Cakes & Cheese

Confit Mushrooms

prosciutto di parma, gruyère, ricotta, brown butter, caramelized onion, arugula, pickled mustard seed

La Parisienne

may come into contact with residual flour

Gluten- Free Crust

ginger, garlic, calabrian chili, thai basil, mustard-miso vinaigrette

Grilled Savoy Cabbage

red chili, fish sauce, lime, cucumber-herb salad

Chili Glazed Prawns

lettuce cups, radish, cucumber, fresh herbs, naam jim

Thai Sausage Skewers

Grilled Chicken Wings

Wash and dry the radicchio, endive, and frisée. Tear the greens into bite-sized pieces and place them in a large salad bowl.

Prepare the Greens

Bring a small pot of water to a gentle simmer. Carefully add the egg and poach for about 3-4 minutes until the white is set but the yolk remains runny. Remove the egg and place it in a bowl of ice water to stop the cooking process, then set aside.

Prepare the Egg

Add the croutons and grated Parmigiano-Reggiano to the bowl with the greens. Toss gently to combine.

Assemble the Salad

Drizzle with your favorite Caesar dressing (store-bought or homemade) and toss again to coat the greens and croutons evenly.

Dress the Salad

Carefully place the poached egg on top of the salad. Serve immediately, allowing each person to break the egg over their salad for added creaminess.

Serve

Radicchio

Endive

Frisée

Croutons

Parmigiano-Reggiano

Preheat your oven to 300°F (150°C). Rub the pork spare ribs with salt and black pepper on both sides.

Season the Ribs

Place the ribs on a baking sheet and cover them tightly with aluminum foil. Bake for 2.5 to 3 hours until tender.

Cook the Ribs

Remove the ribs from the oven, uncover, and brush generously with gochujang BBQ sauce. Increase the oven temperature to 400°F (200°C).

Apply Gochujang BBQ Sauce

Return the ribs to the oven, uncovered, and bake for an additional 20-30 minutes, basting with more sauce halfway through.

Finish Cooking

In a bowl, whisk together gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil until well combined.

Mix the Sauce

In a large bowl, toss together the bitter greens, sliced radish, sesame seeds, olive oil, lemon juice, and salt to taste.

Combine Salad Ingredients

In a large jar, combine water, halved radishes, chopped green onions, salt, and smashed garlic cloves. Mix well and let it sit at room temperature for 1-2 days to ferment.

Make the Pickle

Pork spare ribs

Salt

Black pepper

Gochujang (Korean chili paste)

Honey

Soy sauce

Rice vinegar

Garlic, minced

Sesame oil

Bitter greens (such as dandelion or arugula)

Radish, thinly sliced

Sesame seeds

Olive oil

Lemon juice

Water

Radishes, halved

Green onions, chopped

Garlic cloves, smashed

Cut the Napa cabbage into quarters and remove the core. Chop the cabbage into bite-sized pieces. In a large bowl, dissolve the salt in water and soak the cabbage for 2 hours, turning occasionally.

Prepare the Vegetables

In a food processor, blend garlic, ginger, fish sauce, and gochugaru until a paste forms. Adjust the spice level by adding more gochugaru if desired.

Make the Kimchi Paste

After the cabbage has soaked, rinse it thoroughly under cold water to remove excess salt. Drain well. In a large mixing bowl, combine the cabbage, radishes, carrots, green onions, and the kimchi paste. Mix well, ensuring the vegetables are evenly coated.

Combine Ingredients

Pack the mixture tightly into a clean jar or fermentation container, leaving some space at the top. Seal the jar and leave it at room temperature for 1-5 days to ferment. Check daily and press down the vegetables if necessary.

Fermentation

Once fermented to your liking, transfer the kimchi to the refrigerator. It can be eaten immediately, but the flavors will deepen over time.

Refrigerate

Napa cabbage

Radishes (daikon or small red radishes)

Carrots

Green onions

Garlic cloves

Ginger

Korean red pepper flakes (gochugaru)

Fish sauce

Preheat the oven to 400°F (200°C). Wash and scrub the sweet potatoes, then place them on a baking sheet. Drizzle with olive oil and sprinkle with salt. Bake for 45-60 minutes, or until tender.

Roast the Sweet Potatoes

While the sweet potatoes are roasting, slice the Fresno chilies thinly and place them in a small bowl. Add a pinch of salt and let them sit for about 15 minutes to pickle slightly.

Pickle the Fresno Chilies

In a skillet over medium-high heat, add a dash of olive oil. Add the scallions and cook until charred and slightly softened, about 3-5 minutes. Remove from heat and let cool slightly. In a bowl, mix the charred scallions with crème fraîche and season with salt to taste.

Prepare the Charred Scallion Crème Fraîche

Once the sweet potatoes are done, remove them from the oven and let cool slightly. Slice them open and fluff the insides with a fork. Top with charred scallion crème fraîche, sprinkle with gochugaru, bonito flakes, and the pickled Fresno chilies. Serve warm.

Assemble the Dish

Korean sweet potatoes

Fresno chilies

Gochugaru (Korean red pepper flakes)

Bonito flakes

Scallions

Crème fraîche

In a saucepan over medium heat, melt the butter and continue cooking until it turns golden brown and has a nutty aroma. Remove from heat and let cool slightly.

Prepare the Brown Butter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.

Mix Dry Ingredients

In another bowl, beat the eggs. Add the grated carrots and cooled brown butter, mixing well.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans.

Combine Mixtures

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Bake the Cake

Allow the cakes to cool in the pans for 10 minutes, then remove from pans and transfer to a wire rack to cool completely.

Cool the Cakes

all-purpose flour

granulated sugar

baking powder

baking soda

salt

ground cinnamon

eggs

grated carrots

brown butter

chopped pecans

In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Make the Sauce

Add crushed tomatoes, dried oregano, dried basil, sugar, salt, and black pepper to the saucepan. Stir well to combine.

Bring the sauce to a simmer and reduce the heat to low. Let it cook for about 15-20 minutes, stirring occasionally.

Preheat your oven to 375°F (190°C). Spread a layer of the sauce on the bottom of a baking dish.

Add a layer of shredded mozzarella cheese on top of the sauce.

Repeat the layers until all sauce and cheese are used, finishing with a layer of mozzarella on top.

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

Allow the dish to cool for a few minutes before serving. Enjoy your Old Reliable!

Crushed tomatoes

Dried oregano

Dried basil

Sugar

Mozzarella cheese, shredded

Bring a large pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and slightly tender. Drain and transfer to an ice bath to stop cooking.

Prepare the Broccolini

In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add minced garlic and sauté for about 1 minute until fragrant.

Sauté the Garlic

Add the blanched broccolini to the skillet with garlic. Stir in the Calabrian chili paste, chopped preserved lemon, Castelvetrano olives, and almonds. Cook for an additional 3-4 minutes, stirring occasionally.

Remove the skillet from heat and crumble the French feta and mozzarella over the top. Gently toss to combine, allowing the cheese to melt slightly.

Add Cheeses

Transfer to a serving dish and enjoy warm as a side or main dish.

Mozzarella cheese

French feta cheese

Castelvetrano olives

Calabrian chili paste

Preserved lemon

Almonds (sliced or slivered)

Prepare the Oven

On a floured surface, roll out the pizza dough into a large circle, about 12 inches in diameter.

Roll Out the Dough

Transfer the rolled-out dough onto a baking sheet or pizza stone. Spread the house red sauce evenly over the dough, leaving a small border around the edges.

Assemble the Pie

Sprinkle the shredded mozzarella cheese evenly over the sauce. Distribute the pepperoni slices and jalapeños on top.

Add Toppings

Place the assembled pie in the preheated oven and bake for about 12-15 minutes, or until the crust is golden and the cheese is bubbly.

Bake the Pie

Remove the pie from the oven and drizzle honey over the top to taste.

Drizzle with Honey

Allow the pie to cool for a couple of minutes, slice it, and serve hot.

Slice and Serve

house red sauce

mozzarella cheese, shredded

pepperoni slices

jalapeños, sliced

honey

pizza dough

Preheat the oven to 350°F (175°C). In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and then stir in the vanilla extract.

Prepare the Cookie Dough

In a separate bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the oats, chocolate chips, and chopped nuts (if using).

Add Mix-ins

Drop rounded tablespoons of the cookie dough onto ungreased baking sheets. Bake for 10-12 minutes or until the edges are golden. Remove from the oven and let cool on wire racks.

Bake the Cookies

In a mixing bowl, beat together the cream cheese, powdered sugar, and peanut butter until smooth and creamy.

Prepare Cream Cheese Filling

Spread a layer of the cream cheese filling over half of the cooled cookies. Top with another cookie to create a sandwich. Repeat with remaining cookies.