Salt cod croquettes
Crispy on the outside, light and fluffy on the inside, served with a zesty lemon puree and a little parsley.
The Burger, Whole
I have no idea where it ranks on the chef burger soapbox derby competition, but it is one fine burger.
... and the cross-section.
Grilled cheese and soup
The cheese is an oozy aged (but not ancient) New York state cheddar, and in every bite you'll also find a small chunk of cornichon, which Ortazar says is a nod to English pub food. Instead of tomato soup to dip your grilled cheese in, you get a smooth and slightly sweet butternut squash-apple soup.
It's a huge portion (it could probably feed three hungry adults more than adequately), and it's made with a traditional bolognese, a layer of bechamel, and tomato sauce.
Burnt fettucine with cauliflower, Pecorino Romano, and bread crumbs
Made with flour that's been toasted in the oven, this was a surprising delight, a combination of char and crunch and tanginess (chef de cuisine Brad Hunt likened it to a coal-fired pizza crust).
An option on the $28 lunch prix fixe menu, it was a much more successful and interesting dish because of the smoked olives and yogurt mixed into the sauce.
Ortuzar pairs it with sunchokes, radicchio, fig, red wine, and pistachios. The sturgeon was perfectly cooked, and the bitter radicchio was balanced out by the sweetness of the figs.
A perfectly cooked medium-rare pork chop was accompanied by a brussels-sprout apple hash and silky parnsip puree.
Perfect beignets come with two dipping sauces, a lovely vanilla custard and a less successful cranberry compote. Cranberries were actually put to much better use with a smooth, tart cranberry sorbet.
The insanely creamy and full-flavored malt ice cream is one of the best ice creams I have tasted this year, but I am pre-disposed to love anything malt-flavored.
Lemon meringue mini-pie
With an intriguing scoop of citrus mostarda ice cream.