Bright, curly pieces of black kale are just slightly wilted, then dressed with olive oil, garlic, and chiles. Served atop crusty, buttery slices of garlic bread (from Royal Crown in Brooklyn), the kale receives some extra richness thanks to the golden yolk of a runny poached egg.
A traditional preparation from Veneto, Italy, radicchio is roasted with rosemary and served with chewy pieces of fried cheese. According to Williams, you'll often see this dish as a part of lunch in the region, served with prosciutto. Fried cheese may sound like a winter belly-filler, but it won't leave the menu come spring: "We look forward to frying cheese with radicchio as much as with strawberries in the spring, and watermelon granita in the summer," Williams says.
Braised endive with cream, smoked prosciutto, and nutmeg
A rich dish made for cold winter nights, long strands of endive are braised until tender and served in a pool of cream and smoked prosciutto—the cream bath tinged with the salty smoke of the cured meat and a hint of nutmeg.
Fennel Bagna Cauda
Raw fennel is given the bagna cauda treatment—which translates to "warm bath" in Piedmontese—and is coated in olive oil, garlic, and anchovies. The kitchen is not shy about anchovy use here, its pungent saltiness as prominent as the fennel's deep anise flavor.
Poached leeks with mustard vinaigrette
Leeks are lightly poached, maintaining their characteristic flavor and a pleasing bit of crunch. They're dressed with a grainy mustard vinaigrette and a bit of black pepper, flavoring without obscuring the vegetable in the slightest.
Shaved Savoy cabbage with hazelnuts, taleggio and speck
When I say, "I could really go for a salad," this is really the kind of dish I have in mind. Shaved Savoy cabbage is a suitable vehicle for buttery hazelnuts, savory cured speck, and ample pieces of creamy Taleggio cheese. The hazelnuts, speck, and thin ribbons of cabbage are all simple to swoop up in one bite, and if you've got any Taleggio left, spreading it on bread is not a bad idea at all.