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Pad Pak Boong Fai Daeng
Pad Pak Boong Fai Daeng is water spinach flash-fried over fierce heat with garlic, chilli and fermented bean sauce.
Sociable dishes built for the middle of the table, from small plates and street-food favourites to generous crowd-pleasers.
Main
Pad Pak Boong Fai Daeng is water spinach flash-fried over fierce heat with garlic, chilli and fermented bean sauce.
Starter
Juicy baked pastries filled with hand-cut beef, potato, onion, egg, olives, paprika and cumin.
Starter
A thick round of provolone grilled until blistered outside and molten within, finished with oregano and chimichurri.
Starter
Smoky grilled chorizo in crusty bread with bright chimichurri or salsa criolla.
Starter
A thick potato and onion omelette with a golden surface and softly set centre.
Starter
Silky aubergine preserved with vinegar, garlic, oregano, chilli and olive oil.
Starter
Rolled flank steak filled with vegetables and egg, gently cooked, chilled and sliced into colourful spirals.
Starter
A savoury cornmeal, onion and cheese bake with a tender crumb and deeply browned edges.
Main
Thin skirt steak grilled quickly until charred outside and deeply beefy within.
Main
Breaded beef topped with tomato, ham and melted mozzarella, usually served with chips.
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A hearty lentil stew with vegetables, tomato, chorizo and pieces of beef or pork.
Main
Seasoned minced beef, onion, egg and olives baked beneath a golden layer of mashed potato.
Main
Patagonian trout pan-cooked with butter and lemon until the skin is crisp and the flesh just flakes.
Main
Tender round courgettes filled with seasoned beef, vegetables and cheese, then baked until golden.
Starter
Crisp chicken wings tossed in a sharp, buttery hot sauce and served with celery and blue cheese dip.
Starter
Firm green tomatoes in a seasoned cornmeal crust, fried until crisp outside and tangy within.
Starter
Golden Southern cornmeal fritters with crisp edges, a tender centre and gentle onion flavour.
Starter
A sharp, creamy Southern pimento cheese served with crisp sesame-rich benne crackers.
Main
Chargrilled beef in warm flour tortillas with salsa, onion, coriander and the flavours of the Sonoran borderlands.
Main
Sweet Maine lobster lightly dressed and packed into a buttered, toasted split-top roll.
Main
Thinly sliced griddled beef in a long roll with melted cheese and, optionally, fried onions.
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Cincinnati’s spiced meat sauce served over spaghetti with beans, onions and a mound of grated cheese.
Main
Black-eyed peas and rice cooked with smoked pork, served with greens.
Main
Corn, beans and squash simmered into a nourishing Indigenous-inspired stew.