Chef Damian Laverty
Chef Laverty came up through the kitchens of New York. Starting out bussing tables, he eventually ended up working in the kitchen at Picholine before Marietta opened last year.
Smoked pork steak
The Marietta pork steak starts out as a pork shoulder, which is smoked, chilled, sliced, and then marinated in a blend of fish sauce, sugar, and lime juice.
Baby octopus is cooked in a court bouillon of white wine, chunks of grapefruit and lemons, toasted coriander, and water. Then it's marinated in same fish sauce blend as the pork.
Searing the pork
The pork is seared on the flat top, caramelizing the sugar in the marinade.
Searing the octopus
Baby octopus on the griddle
The pork comes with a salad of mint, watercress, endives, chives, cilantro, basil and pickled Fresno chiles, dressed with lime juice and olive oil.
Pork gets a smear
The pork is smeared with gojuchang, thinned out with cider vinegar.
Dollops of squid ink vinaigrette decorate the plate around the squid and pork.
Adding the salad
Center Cut Trout
For the Whole Brook Trout, the head and tail are removed and the center cut is butterflied and deboned.
Flageolet and escarole
White beans and escarole are cooked in stock and white wine to go with the fish.
Dressing the trout
Plating the trout
Cooking lamb shank
The lamb shank is braised for four hours in red wine, chicken stock and aromatics. It's finished in a sauté pan.
Sauteed with the jus
The lamb is browned with the reduced braising liquid.
Charred eggplant is strained and the smoky flesh is pureed with miso paste, olive oil, garlic and lemon juice.
A squeeze of lemon
The lamb sits on the toast and the eggplant, then gets a squeeze of lemon juice.
Lamb shank, plated
The lamb is topped with a chimichurri of anchovies, black olives, parsley, cilantro, garlic, lemon zest, and chili paste.