Braised Lamb Shank
Whoever came up with the seven deadly sins centuries ago must have had a premonition of Chef Dan Silverman's future existence because that's why he added GLUTTONY to the list. Let me explain. For the past three years, Chef Dan has been doling out the most exquisite culinary creations this side of the Weight Watchers headquarters. Bold, beautiful American Brasserie fare has become his mantra.
Now, to finish us all off (because his killer burger just wasn't enough for him), he's expanded and fine tuned his specials, giving us all a daily dose of delectable Dan. Shall we review the offerings?
MONDAY - Duck Meatballs with Arrabiata Sauce. These meatballs are made with duck tenderloins, bacon, a touch of foie gras, herbs and spices. Browned and braised in Arrrabbiata sauce, they are served over creamy polenta and topped with eggplant-mozzarella caponata.
TUESDAY - Braised Lamb Shank (pictured at top). Braised for approximately 4 hours until the meat is literally falling off the bone, the shank is served with Israeli couscous, garlic crostini seasoned in olive oil and balsamic vinaigrette and a braising liquid jus accented with honey and currants.
WEDNESDAY - Whole Roasted Fish. Depending on what is the freshest market fish available (usually a dorade, snapper or branzino), the fish is simply roasted on a bed of lemon bay leaves and thyme sprigs and then splashed with a touch of white wine. It's then served with a caper berry salsa verde that will leave you speechless.
THURSDAY - Suckling Pig Confit. Locally sourced from a farm upstate, this young pig is brined and cooked very slowly until the meat is at its most tender. It is then cooked again overnight until the skin is crisp and succulent, resulting in the moistest meat. Served with apple-ginger salad, roasted fingerling potatoes, bacon and broccoli rabe, this might be the deadliest dish of them all.
FRIDAY - Bouillabaisse. Simplicity in its most complex form, this dish uses the freshest local seafood including striped bass, monkfish, calamari, shrimp and mussels and is served in a broth made with tomato, orange, saffron, pastis and aromatic vegetables.
SATURDAY - Roast Duck for Two. Because a duck for one just wasn't enough! The duck is brined with sugar, honey, salt, soy, orange, garlic and ginger so that when it is roasted, you get the crispiest most delicious skin. Served with apple-ginger chutney, scallion flatbread and watercress salad.
SUNDAY - Buttermilk Fried Chicken. There's no other way to end the week but with this chicken which is soaked overnight in buttermilk and Aleppo pepper, breaded in Panko crumbs and then fried twice (because once wouldn't be enough). Served with red cabbage-walnut slaw and aioli potatoes.
The Standard Grill is located at 848 Washington Street. For reservations, please call 212-645-4100.
xoxo
Stan
