Pictured: Bill the Butcher (R)
Description: Aged Rhum JM, aperol, egg white, lemon juice, barrel aged peychaud's bitters.
Use of egg: Egg white foam.
Taste: Sweet and light, this summer cocktail is smoother than a baby's bottom. The egg white adds subtle texture to the smoothness and takes rhum to the next level. The touch of lemon juice and bitters gives the drink the extra bite that leaves you wantig more.
Notes: (L) 5th and Adams
Pictured: Porcini Pappardelle
Description: Hand-cut mushroom pasta, fava & mixed mushrooms ragu, poached farm egg, fried spinach.
Use of egg: Perfectly poached whole egg and, no doubt, the pasta
Taste: Characteristic of Bestia's rustic approach to pasta, the pappardelle is cooked to al dente perfection. The creamy ragu sauce is bursting with rich mushroom flavors, though the whole fava beans add a bit of a grainy texture that I'm slightly not used to. The fried spinach pieces add quite a pleasant textural contrast to this creamy pasta that is further enriched with the perfectly poached egg--flooding and soaking the pasta when broken into. Absolutely mesmerizing.