Rob Levitt

The classic, iconic The Publican Ham Chop in Hay dressed up for summer in a burnt plum glaze with fresh plums, green olives and pickled tropea onions.

Doesn’t get more than this. Our annual dish is made from tomatoes grown by Publican Quality Meats GM, Veronica and we make a tomato leaf oil with leaves from our bar manager’s garden. It also gets a tomato water fermented with koji a little and beautiful, little basil grown around the corner by Closed Loop Farms.

TL;DR- We’re popping up in LA next weekend!
Back in September, we had the honor of hosting the legendary for an unforgettable dinner at . The biggest compliment she gave me that night was that our collaborative efforts worked so well, the dinner looked as though one person made it, not two restaurants thousands of miles apart. At the end of a fantastic night, she and the inimitable invited us to cook at and show our butchering and curing skills. .huff and I will be in LA next weekend doing a butchering and curing demo on 3/15 and a dinner on 3/16. So excited and so humbled for this opportunity.

Lamb-
Racks marinated in an abundance of confit garlic and its oil, rosemary, thyme, pepper and coriander. The racks were roasted very slowly to a perfect, pink,
McKinlay-esque then finished to order by slowly rendering the fat on a cast iron griddle. A jus, made from the trim and bones, was used to glaze little . The finishing touch was a bit of a project but totally worthwhile. We pitted dates and used the roasted seeds (smell like coffee!) to make a flavored oil. The remaining seeds were ground into a powder. We tossed the dates in the oil, charred them on the grill and seasoned them with salt and the date seed powder. Served alongside was a little pot of slowly-cooked lamb shank with celery root and turnip and lots of herbs.
I wish I had a better picture of this dish, as it was both beautiful and delicious and very well received by many amorous couples last night. For those of you unfamiliar with Mo-Mi ( ) lamb, it is outrageously delicious and full of savory, lamby flavor but without the barnyardy ‘gaminess’ with which lamb is often associated.
Special thanks to for making each plate look and taste spectacular