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You can always count on mado to go where few other restaurants will go in their quest to adhere to serving all things head-to-tail. Lately Rob Levitt's been on a mutton kick that will continue for the foreseeable future. Mutton — older, mature lamb &3151 is noted for its richness in flavor. Because it's a tough meat, however, mutton is best cooked long and slow.
Levitt has put together a four-course dinner starting at 6 p.m. October 25 which is dominated by mutton. It's $65 per person and we've copied the menu after the jump for you to start working on your wine and beer pairings, since mado is a BYOB restaurant.
Charcuterie
- mutton ham, chorizo and paté
- sourdough bread, pickles and grain mustard
- parsley and radish salad
Antipasti
- wood-grilled flatbread with smoked melrose pepper purée,
- slow-cooked mutton belly and harissa
- empanadas
- acorn squash agro-dolce with crispy braised mutton shank
- pasta
- garganelli with mutton sausage ragú
Entrée
- lardo-basted, moroccon-spiced mutton leg
- couscous with preserved lemon and mint
- maple-roasted pear brown butter tart
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This menu looks amazing; my mouth is watering and I just had dinner. We don't eat a lot of mutton in the US, but it's common on menus abroad, and it has a very deep, rich flavor if cooked correctly.
Thanks for sharing Chuck! I was introduced to mutton in Indian cuisine, and I find it to be quite tasty. Of course, the intense heat of what I tried probably masked the flavor some. And, I'm a big fan of Mado and the Levitts.