Weekly Specials

Lobster is one of life's true luxuries, so much so that's it's hard to image doing much to it in order to preserve it's sweet, pristine flavor. However, you don't always have to get stuck in the same "lobster and butter" loop once you learn to utilize the magic that is "compound butter".

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Spring has sprung, first of the season wild Alaskan halibut is here, and after a long winter, fresh asparagus is finally making it’s way back into markets all across town which means it’s the perfect season to make this dish.

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For many, gefilte fish season is here, however, for those who are unfamiliar with this Jewish holiday staple, get ready for something incredibly delicious. While gefilte fish is a Passover tradition that dates back a long time, the general publics snap reaction to the idea of ground-fish balls is less than ecstatic.

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This may look to be a pretty classy dish (and it is), but it’s actually really simple. When poached, the Monkfish takes on a very lobsterlike quality. In fact, Monkfish is frequently referred to as the “poor-persons lobster”.

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Gumbo is one of the truly quintessential American dishes that’s frequently served up with a side of healthy debate. Typically, this comes down to the roux, a mixture of fat and oil that’s used to thicken the sauce. In New Orleans, the idea is to get the roux as dark as possible without burning or scorching.

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There’s nothing better than a super easy, hyper delicious weeknight meal. The kind of thing that comes together in roughly ten minutes yet is as satisfying as something that’s been on the stove all day long.

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