The “Lamb Chop” Hash, Hash House a Go Go

Spring isn’t sprung until there’s lamb on the menu. The home of “twisted farm food” offers Easter Sunday brunch specials for those who want to add “food coma” to their list of holiday activities. Crispy potatoes, lamb chops, roasted red peppers, spinach and goat cheese are cooked together, then topped with two eggs, and served with a buttermilk biscuit. A drizzle of barbecue sauce adorns the whole affair.

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By Xania V. Woodman

RM Seafood lead bartender J.R. Starkus is a barman’s barman: He gives his cocktailian colleagues the subtly complex creations they crave and invites his guests to step outside of their comfort zones while he maintains a strictly all-fresh program. He tames aggressive ingredients and shines a spotlight on the simple and the fresh. Of course, he says, “It doesn’t have to be complicated to be good.” Take, for example, two of his latest recipes, inspired by the Las Vegans for whom they are named.

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