Small plates, amazing pizza, great wine list, fun people watching and just mind blowing food, every single time. And then 101 Cookbooks posted a recipe from Gjelina the cookbook. Who knew! Bought the book immediately and made this; it felt like I was sitting in that noisy corner restaurant again only we're more than 1,000 miles away. I can't rave enough, so I'll just sit back and let you all enjoy discovering the magic.
Reading through the book cover to cover in one sitting, no joke, I realized again the importance of garnishes and sauces for making a dish special. The vegetables really are the stars although there are chapters on meat and fish; but don't be fooled into thinking vegetarians won't adore this book as well. What chef Travis Lett does with condiments will split your head open like you had inhaled pop rocks!
Lett grills lots of greens in the restaurant and many of the recipes include this technique. While I made the dressing exactly as the recipe directed, I used the swiss chard that I had and grilled it on a flattop cast iron pan (it's round like a pan but has no sides) and it produced an incredibly smoky flavor with the chard. When summer comes, grilling greens (kale, lettuces, chicories) will surly become a staple.