Cucina Siciliana with Chef Michael Ran and Sommelier Sean Crenny
We last crossed paths with Chef Michael Ran (Bacco Ristorante, NYC’s Eataly, Philadelphia’s Zahav) when he took over the Frame kitchen in November blowing us away with his refined versions of quintessential Israeli dishes.
It’s that kind of gutsy, inventive cooking that brings him back, this round doing what he does best:
Making Polenta, the Quintessential Italian-American Food, the Star of This Show.
Bringing the most gorgeous braises to mix-in:
Mushroom Ragu, Broccoli Rabe, Tomato Sugo, and Braised Beef.
Add in House Made Focaccia (Tomato Bruschetta, Eggplant Caponata ), Salted Toffee Budino (Espresso Ladyfinger Crumble ), plus a wildly broad wine list.
And Leave Your Preconceptions at The Door.
You’re In The Hands of A Master.
( 1 )
( 2 )
Winter lettuce, Anchovy, Pecorino, Breadcrumbs
( 3 )
Pork Sausage and Broccoli Rabe
( 4 )
Coffee & Toffee
Salted Toffee Budino, Espresso Crumble
++ Chef is kindly requesting no dietary changes to this dinner menu ++