Chef Joseph Rose has really revamped the menu at Lockwood. I never expected a restaurant at the Palmer House to be so progressive, but was pleasantly surprised by Rose's innovation and his use of Asian flavors on the menu.
The spring vegetable risotto ($17) was one of my favorite dishes from a recent tasting menu. It includes everything from green and white asparagus, fava beans, and peas to baby zucchini and ramp bottoms. The veggies are topped off with a red wine poached egg, which really makes the dish, with the red wine adding a touch of acidity and the creaminess of the yolk enhancing the rice. "It's 50 percent red wine and 50 percent red verjus," Chef Rose says. "An egg would be too rich to put on top of risotto, so I use wine as the poaching liquid."
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