Mateo

With every new season comes a new ensalada! Mixed greens, pea shoots, radish, ricotta salata, croutons, and spring onion vinagreta.

Gather the crew, order a couple of rounds, squeeze that lemon, pass the plate, save room for dessert. Did we miss anything?

This season we've paired our pulpo a la placha with braised Sea Island red peas, an heirloom variety of cowpea from the Gullah Geechee region of the Sea Islands, known for their rich and earthy flavor. Finished off with an herb aioli, pea shoots, and crispy jamón.

The most perfect tower of goodness. Pork and beef albondigas layered with a butter bean estofado, cumin yogurt, and fava bean puree.