Sticky Boneless Beef Ribs ($10)
"I wanted to try to create a chicken wing with beef." Since cows don't have wings, he used a cut from the ribs. Instead of braising this tough cut until tender (which would have resulted in a soft texture) he wanted the pieces to taste like steak. To do this, the pieces are dry rubbed, smoked, cooked in a sous vis machine until medium rare, fried, and then tossed with a guava barbecue sauce.
Caviar BLT ($12)
"There aren't too many places where you can sit down and get great caviar service. I wanted to try something different." Though called a BLT, there's no pork in this dish. Instead, it's "bacon" salmon caviar served with tomato creme and endive on a lemon pepper biscuit.
Chips & Dip ($11)
Continuing with the caviar service is a playful nod to chips and dip. The chips are actually housemade "Pringles" that are thin and extra crispy, while the dip is a yuzu tobiko caviar dip.
Tamale with Chicken Chorizo and Charred Tomatoes ($9)
"This is my ode to Chicago. There's the Tamale Guy, and this is my dish for him." The tamales are stuffed with housemade chicken chorizo, poached, and then crisped up to order.
Grilled Pretzel Monkey Bread ($8)
"We stuffed the pretzel bread with a bunch of Gruyère cheese. Then it's grilled to give it char marks." The dish is served with beer mustard with pickled mustard seeds.
Eggs N ' Bacon ($9)
"The idea was to do a non-meat slider. We take hard boiled eggs, make patties, and then fry them." The patties are placed on small buns with lettuce and a sriracha aioli. Served on the side are...
Togarashi Bacon Fries
"The fries are tossed with togarashi and bacon powder. This is my take on eggs and bacon."
Chocolate & Oats, A Little Nutty (each $15 with alcohol pairing)
"Most people think of beer or wine with cheese," says Gresh. "Spirits are much more difficult. The alcohol has so many little nuances that make it harder to pair." The Chocolate & Oats uses a chocolate goat cheese from Massachusetts. Wasn't in love with it at first. But I started to work with it more, and it pairs beautifully with the Lions Pride Dark Oat whiskey."
As for the A Little Nutty, Gresh admits that the ursinus major is a "cheese version of what we do with dry aged beef. Salty, crispy, and marries with Koval's dark walnut liquor."