Regards

Tamale Prep.

Line up notes:

Yellow Tuxpeño corn imported by from Mexico

Smoked butter

Mole.
Macadamia. Almonds. Green tomato.
Pickled Jalapeño and it liquid. Yellow masa.
Onion. Husk cherry. Sesame seeds.
Clove. Thyme. Bay. Cumin. Cinnamon. Salt.

Mackerel and blue cheese

Line up notes:

Mackerel is filleted and cure with salt, sugar, pimenton, and tequila.

Scored and torched. Still raw.

Seating on top of pico de gallo and whipped Cascadilla Bleu

Pico is tomatillo, ferment peach pepper, cilantro stem, shallot, fermented brine, and lime juice.

Whipped blue cheese is milk, cheese whipped in vitamix till 135f. Then olive oil and salt are folded in.

Horseradish and lime is grated on top of seared raw fish.

Fish is topped with sheeted and blanched kholrabi.

Sea salt and a healthy amount of olive oil.

📸

Chef Ben Sukle of Oberlin, Providence RI will be doing collaborative dinner at Regards with Chef Neil Zabriskie on October the twelfth. Reservations are live and Details are listed on resy. 10.12.22

Return of the spiciest squid.

Line up notes:

Longfin squid caught in the gulf of maine.
Tubes are Cleaned and frozen then thinly sliced.

Lightly warmed in corn oil.

Strain.

Squid, daikon, red onion is dressed lime juice.

Squid is then add to an aguachile liquid made of habanero and bergamot.

Topped with crispy Peruvian corn.

Finished with burnt corn oil and ghost pepper flake salt.

Looking for front and back of house.
[email protected]

See you Tuesday. Doors at 5.

On the menu tonight.

Only a couple of dishes have stayed on our menu since opening. This is one.

Short grain brown rice cooked with kelp and miso. Rehydrated then finished with picked peekytoe crab, husk cherries and aji amarillo.

Doors at 5.

Wagyu Tri Tip.

Growing up in South California if you were going to a kick back or grill out there was an 80% chance you were eating marinated and grilled tri tip.

When I moved to the New England and opened a restaurant of course it had to have a home on the menu.

Line up notes:

7day dry aged wagyu tri tip beef from the Pacific Northwest. Grilled on oak cooked to Mid rare minus

Mole negro

Pickled Hon-shimeji mushrooms

Raw pearl onions

Raw spinach

Collar of hamachi. On the dinner menu since opening. From 5 pm til sell out.

Looking for one cook and one part time server - dm us for details.