4 AUGUST 2019
A
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P
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S
••• Heirloom Tomato and
Pepper Toasts with
Whipped Ricotta P. 9 8
••• Mango-and-Halloumi
Fritto Misto P. 2 8
- Watermelon Steaks with
Warm Pickled Shrimp P. 3 0
SALADS & SIDES
- Bacony Fingerling Potato
and Spring Onion Salad
P. 74
••• Cacio e Pepe Broccolini
with Crispy White Beans
and Burrata P. 9 2
Chickpea and Salami
Salad Cups with Pickled
Vegetables P. 9 5
•• Crunchy Eggplant and
Corn Salad with Mint and
Feta P. 9 5
Dal Makhani P. 1 0 0
••• Golden Melon Salad with
Lemony Yogurt and Chiles
P. 9 6
•• Grilled Okra, Corn, and
Tomato Salad P. 8 7
- Grilled Summer Squash
Casserole P. 8 7
••• Herbed Summer Squash
with Goat Cheese Cream
P. 9 6
•• Roasted Curry Tomato Pie
P. 1 0 0
•• Tomato, Basil, and
Cucumber Panzanella
with Grated Tomato
Balsamic Vinaigrette P. 1 0 2
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2018 MAXIMIN RIESLING ($16)
This affordable Riesling from
the historic Maximin Grünhaus
estate suggests green apples
and lime zest—it’s a drink-all-
summer white, so if you haven’t
started yet, get to it! Faintly off-
dry but so zesty you barely notice
the touch of sweetness, it’s
absurdly refreshing when served
chilled down, outside in the sun.
HUGO SPRITZ
I love Aperol spritzes, but on a
recent trip to Germany, I cooled
off with this minty Alpine varia-
tion. Fill a wine glass with ice,
then pour in a couple of ounces
of St-Germain (or other elder-
flower liqueur), about twice that
of Prosecco, then a splash of
tonic water. Add a slice of lime
and a sprig of mint. Prost!
TOMATO, BASIL, AND
CUCUMBER PANZANELLA
with minerally, crisp Tuscan
white: 2017 Antinori Guado al
Tasso Vermentino
27
SMOKED PORK RIBS
with robust, spicy
Zinfandel: 2015
Louis Martini Gnarly
Vine Monte Rosso
102
STAFF-FAVORITE PAIRING
STAFF-FAVORITE
PAIRING
•• Vietnamese Caesar Salad
with Anchovy Croutons
P. 9 2
- Warm Crab in Garlic
Cream with Charred
Broccoli P. 74
MAINS
- Chermoula-Grilled
Porterhouse Lamb Chops
P. 7 3
- Chorizo-and-Kimchi Dogs
P. 4 4
- Farmers Market Kurkure
“Frito Pie” P. 8 1
- Grilled Chicken with
Nectarines and
Chanterelles P. 7 3
Konkani Fish Kadi P. 9 9
- Smoked Pork Ribs P. 2 7
DESSERTS
- Berry Dust Meringues P. 9 8
- Black-and-Blue Pie with
Brown Sugar Crumb P. 3 8
•• Bourbon Custard with
Berry Dust Meringues P. 9 8
•• Johnnycakes with Spiced
Cane Syrup P. 1 0 1
ESSENTIALS
•• Chile Oil P. 9 5
- Chive Oil P. 9 6
- Flaky All-Butter Pie Dough
P. 3 6
•• Garlic Oil P. 7 3
•• Mango Koochumbar P. 8 1
key:
DRINKS
••• Blackcap Sour P. 9 6
•• Frozen Cucumber
Margaritas with Chili-
Sumac Salt P. 1 0 3
•• Green Hat Gin and Ginger
P. 9 6
•• Hello Friday P. 5 7
•• Madeira Cobbler P. 5 7
••• You Can’t Handle the
Chartreuth P. 5 7
STARTERS
- Achari Pimiento Cheese
Spread P. 8 7
•• Boiled Peanut Chaat P. 9 9
••• Corn Husk–Grilled Goat
Cheese with Corn Relish
and Honey P. 4 2
- Focaccia col Formaggio
P. 2 2
Grilled Pineapples with
Barbecue-Spiced Bread-
crumbs and Country
Ham P. 3 2
What Ray’s Pouring Now Executive Wine Editor
Ray Isle’s favorite things to drink this month
2016 VIETTI TRE VIGNE
BARBERA D’ASTI ($17)
Warm-weather reds need one
key quality: They have to be great
when lightly chilled. This vivid
scarlet wine from Italy’s Pied-
mont region is full of juicy red
cherry notes but very light in tan-
nins (crucial when serving reds
cold). Add a plate of prosciutto,
maybe some truffled pecorino ...
ILL
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