Category: Starters

Pan-Seared Tuna Tataki

Soba noodles colored and flavored with green tea, known as cha soba, make a unique presentation, and the contrasting color of the rare pink tuna makes this dish a memorable one. As the tuna is just lightly seared and not fully cooked, make sure to purchase tuna labeled “sushi grade” […]

Read More

Heirloom Tomato Salad

Shop your farmers’ market for a variety of heirloom tomatoes from Yellow Pear to Green Zebra, Cherokee Purple, and Red Brandy wine to add color and flavor to your plate. Gremolata is a classic Italian herb condiment; we’ve added pine nuts to ours to give it some buttery, crunchy texture. […]

Read More

Steamed Mussels with Tequila

When you’re looking for a first-class starter but don’t have a lot of time to devote to it, mussels make a great choice. They cook in no time flat and take to many types of preparations. Here we’re inspired by the quintessential mussel dish, French moules marnière, and in a […]

Read More

Caesar Salad, Romaine Hearts

This Hell’s Kitchen take on the standard Caesar finishes with sweet and spicy pickled onions and homemade croutons; Parmesan is baked right into the croutons for extra deliciousness. To keep the Caesar from going soggy, we use romaine hearts rather than the whole head; they stay crisp and hold their […]

Read More

Pan-Fried Red Snapper

Baby beets are sweeter than mature beets, and when roasted their sweetness is further concentrated. A sweet-sour grapefruit salad complements the humble root, with quickly cooked snapper added to the plate to make this a substantial starter. If golden baby beets are not available, feel free to use all red […]

Read More

Grilled Peach Salad

Wait for peach season, spring or summer depending on where you live for this one, as this special salad demands the perfection of a just-ripe, sweet and juicy peach; out of season peaches are reliably tough and mealy. Grilling the peaches further intensifies their sweetness, creating a delightful contrast to […]

Read More

Lobster Spaghetti

Lobster is one of the few foods we bring home live from the store to kill and cook ourselves. If you’re up for the challenge, it’s very easy to do. Just plunge the crustaceans into boiling water and in minutes they’ll be out of their misery and onto your plate, nestled into your pasta all buttery, sweet, and tender. For your […]

Read More

Cioppino with Squid, Turbot

Saffron, the most luxurious of spices, is infused in oil to make the most of its exotic golden color and intoxicating flavor. The oil anoints the Hell’s Kitchen version of, cioppino, the brothy Italian- American fish stew that was born in San Francisco more than a century ago. If your […]

Read More

Pan-Seared Grouper with Fennel Salad

Baquetta grouper, a sweet, mild, white-fleshed fish with brown or red skin, is found from the waters of Baja California up to southern California and is the ideal fish for this dish. If Baquetta is unavailable, another type of grouper, snapper, or halibut may be substituted. Brown butter lends an […]

Read More

King Crab Capellini with Chili

The Alaskan king crab, named for its impressive heft and claw span, is thought to be a descendant of the hermit crab. The average weight of a king crab (also known as stone crab) is six to eight pounds, but they can grow up to twenty pounds and their legs […]

Read More