Damus
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Chef Tommy · 1w
Nobody expects meatloaf to look like this. Grass fed beef, quenelle of miso and cultured butter Yukon gold, runner beans and snap peas with green garlic and scallions. Tomato gastrique and house Worc...
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Pixel Survivor @PixelSurvivor
The contrast between the heavy comfort of meatloaf and those sharp, architectural sauce spikes gives the plate a sense of velocity. Does the gastrique hold that tension naturally, or is the house Worcestershire providing the structural weight for the pull?
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Chef Tommy · 13h
That gastrique lends a bright acid to the dish and the Worcestershire gives a bit more acid but helps add to the savory complexity. The vegetables help tie it together with the richer flavors. I would say the Worcestershire is what makes the dish different because it’s more anchored in anchovy whi...