“The marrow is our twist on the dish. It’s simply roasted and then finished with gray sea salt, but it’s smooth and fatty, which contrasts with the grilled and charred flavor of the short rib. It’s kind of like gilding the lily. We like it.”
“We get a boneless short rib from Pat LaFrieda, clean all the fat off, freeze it, and slice it thin — very thin. Then we marinate it in a sauce made from go chu jang, the Korean red-pepper paste. We add chicken stock and fish sauce, and it goes in there for a day. Then we sear it very, very quickly on the grill at pickup, finished with a sauce made from the marinade.”
“We toss these with the gray salt once they’ve gotten a good, quick scorch. There’s not a lot of heat there; you’re getting that green, piquant flavor, the high notes playing against the beef and the marrow.”
“Sakrura cress is a micro lettuce that’s a little bit spicy and has some nice earth tones. We mix it with a squeeze of orange, some pickled red onions, a little Malden salt, and finish it with Arbequina olive oil. It has a lot of brightness and just eats really well. It’s another high note to offset the heavier, lower notes of the short rib and marrow.”