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LEFT : BOB HODSON ; BOTTOM : COURTESY OF SELANNE STEAK TAVERN
McIntosh ’ s time at Claim Jumper , this variety offers a half-pound patty on Parmesan sourdough bread . Traditional toppings — Swiss cheese , tomato , shredded lettuce , sliced dill pickle , a house-made Thousand Island dressing and optional grilled onions — complement the bread , resulting in a savory burger with a touch of cheesy goodness .
Ravioli
SHORT RIB RAVIOLI / RUMARI Hearty short ribs are the star of this dish , which features the flavorful meat inside pockets of pasta . After boiling , the ravioli are doused in a sauce made of fresh tomatoes , spinach , garlic , oregano , olive oil , salt and pepper before being sprinkled with Parmesan cheese . “ I love ravioli , and the sauce is very light and
From top : Rumari ’ s short rib ravioli ; scarlet beet ravioli at Selanne Steak Tavern
heartwarming ,” says chef Braulio Melo of why the short rib ravioli was added to Rumari ’ s menu . “ It ’ s delicious and a family favorite .”
SCARLET BEET “ RAVIOLI ” / SELANNE STEAK TAVERN Though not made with actual pasta , this signature dish , which has been on the menu since the eatery opened , is one of the most unique in town : Oven-roasted jumbo red beets are thinly sliced , then stuffed with an artisanal lemon goat cheese mixture and punched closed . The “ ravioli ” are plated with frisee , watercress , arugula , candied orange , grapefruit segments and sliced Chioggia ( or candy stripe ) beets , all drizzled in a warm golden beet vinaigrette crafted with roasted golden beets , crushed hazelnuts and hazelnut oil .
SCAMPI RAVIOLI / ALESSA BY CHEF PIROZZI Limoncello is popular in Naples , Italy , where chefowner Alessandro Pirozzi was raised — and it just so happens to pair perfectly with seafood . “ I wanted to duplicate that refreshing taste of fresh scampi ,” says Pirozzi of the inspiration behind his unique dish , which incorporates pasta