The Dish, November 2013

The one thing they should never take off the menu.

November 1, 2013

Issue 3: November/December 2013The Plate
Deeply marinated chicken leg quarters come infused with yogurt-ginger-garlic artichokes and freshly ground exotic spices. Hot-plate warning: This one is seared in a clay oven.

Classic Tandori Chicken, by Saffron

Classic Tandori Chicken

Saffron

Deeply marinated chicken leg quarters come infused with yogurt-ginger-garlic artichokes and freshly ground exotic spices. Hot-plate warning: This one is seared in a clay oven. $11.95 tucsonindianrestaurant.com


Fall Vegetable Salad by Lodge on the Desert

Fall Vegetable Salad by Lodge on the Desert

Fall Vegetable Salad

Lodge on the Desert

This one’s a cornucopia: Chantrelle mushrooms, organic beets, Brussels sprouts, dried marionberry, acorn squash, sweet potato greens, micro mizuna, and goat cheese crema. Too bad you can’t take the bowl with you. $10 lodgeonthedesert.com


Cast Iron Baked Eggs by the Cup Café

Cast Iron Baked Eggs by the Cup Café

Cast Iron Baked Eggs

Cup Café

Get your Sunday Times and settle in; this is a rich one. Two eggs, ham, leeks, and Gruyère cheese, baked in cream. Comes with hotel potatoes and toast. $10 hotelcongress.com/food/


Bayou Bowl by Mother Hubbard’s

Bayou Bowl by Mother Hubbard’s

Bayou Bowl

Mother Hubbard’s

Down south, done right: Creamy cheese grits, green chile, pico, two eggs, and the kicker: bacon-wrapped shrimp. It’ll keep you full until Mardi Gras. $11.25 motherhubbardscafe.com


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