Clams and Custard
Starting tonight we’re offering a new pasta dish: Linguine with Venus Clams, white wine broth, heirloom tomatoes, pancetta, basil, crushed red pepper, aged Parmesan, and grilled Levain from Bread & Cie.
We’ll also have a new dessert: Crema Catalana. It’s essentially a Spanish Creme Brulee with vanilla bean and a hint of lemon. Instead of burning the sugar on top with a flame, it’s cooked with a branding iron. Somehow this makes the dessert magical and even better than any creme brulee I’ve ever had.