Diego Alvarez

Seared Hanger Steak with Red Wine Shallot Sauce

The butcher's cut done bistro-style: a well-seared hanger steak napped in a silky red wine and shallot reduction. Deeply flavorful and elegantly simple.

Grilled Skirt Steak with Charred Salsa Roja

Blistering-hot grilled skirt steak paired with a smoky fire-roasted salsa roja. Fast, fiery and packed with border-country flavor.

Italian Beef Meatballs in Slow-Simmered Sugo

Tender beef meatballs simmered in a rich, slow-cooked tomato sugo until they soak up all the flavor. Rustic Sunday-dinner comfort in a bowl.

Milanese-Style Breaded Veal Cutlet

A thin veal cutlet pounded, breaded and fried in butter until golden and shatteringly crisp, served with lemon and arugula. Northern Italian comfort at its finest.

Dry-Aged Ribeye with Bone Marrow Butter

A thick dry-aged ribeye seared to a mahogany crust and crowned with melting roasted bone marrow butter. This is steakhouse indulgence at its most primal.

Grilled Porterhouse T-Bone Fiorentina

A towering T-bone grilled Tuscan style over embers, finished with only olive oil, lemon and rosemary salt. Bistecca alla Fiorentina in all its rustic glory.

Smash Burgers with Charred Onions and Special Sauce

Craggy-edged smash burgers with lacy crisp beef, melted American cheese and griddled onions on a toasted bun. Fast-food nostalgia elevated to a craft.

Korean Galbi Grilled Short Ribs

Flanken-cut short ribs marinated in a sweet-savory soy, pear and sesame bath, then flash-grilled until caramelized and charred at the edges. Sticky, smoky and impossible to stop eating.

Grilled Bone-In Pork Chops with Peach Bourbon Glaze

Thick double-cut pork chops grilled to a juicy blush and brushed with a smoky peach bourbon glaze. Summer barbecue with a sweet, boozy backbone.

Crispy Pork Belly with Apple Cider Glaze

Slow-roasted pork belly with shattering crackling skin over meltingly tender meat, lacquered in a tart apple cider glaze. The ultimate study in texture.

Provencal Braised Rabbit with Olives and Herbs

Rabbit gently braised in white wine with tomatoes, olives and herbes de Provence until silky and aromatic. A rustic French country dish full of sunshine.

Carne Asada Grilled Flank Steak Tacos

Citrus-and-chili marinated flank steak grilled over high heat, then sliced thin for smoky, juicy street tacos. Bright, punchy and built for a crowd.

Herb-Crusted Grilled Lamb Chops with Mint Salsa Verde

Rosemary-and-garlic marinated lamb chops seared over fire and served with a zesty mint salsa verde. Elegant, herbaceous and ready in under 30 minutes.

Wine-Braised Beef Cheeks with Gremolata

Beef cheeks braised for hours in red wine until spoon-tender and unctuous, brightened with a lemony parsley gremolata. Melting, luxurious slow cooking.

Pan-Seared Duck Breast with Cherry Port Sauce

Crackling-skinned duck breast rendered slowly to golden crisp, sliced over a glossy cherry port reduction. A French bistro classic that feels effortlessly luxurious.

Jamaican-Style Braised Oxtail Stew

Fall-apart oxtail slow-braised with butter beans, thyme and Scotch bonnet until the gravy turns glossy and deep. A soul-warming Caribbean classic worth every hour.

Santa Maria Grilled Tri-Tip

A garlic-and-pepper crusted tri-tip grilled over red oak Santa Maria style, sliced thin against the grain for a smoky, beefy California barbecue centerpiece.

Smoky Chargrilled Sirloin with Charred Scallion Butter

A thick top sirloin grilled to a smoky char and finished with a compound butter of charred scallions and lime. Big beef flavor on a weeknight budget.

Juniper-Rubbed Grilled Venison Backstrap

Lean venison backstrap rubbed with juniper and black pepper, seared hot and fast, and rested to a perfect rosy medium-rare. Wild, elegant game cookery.

Texas Low-and-Slow Smoked Beef Brisket

Sixteen hours of oak smoke build a jet-black peppery bark and a rosy smoke ring on this Central Texas brisket. It pulls apart with a bend and glistens with rendered fat.

Moroccan Slow-Roasted Lamb Shoulder with Ras el Hanout

Lamb shoulder rubbed with ras el hanout and roasted for hours until it collapses into spiced, fragrant shreds. A show-stopping centerpiece with deep North African flavor.

Carolina Pulled Pork Shoulder with Vinegar Slaw

A whole pork shoulder smoked until it shreds effortlessly, dressed in a tangy Carolina vinegar sauce and piled high with crunchy slaw. Barbecue done the Piedmont way.

Sticky Baby Back Ribs with Bourbon Barbecue Sauce

Fall-off-the-bone baby back ribs smoked low and then lacquered in a sticky bourbon barbecue sauce. Tender, sweet, smoky and gloriously messy.

Braised Beef Short Rib Barbacoa

Chile-and-clove braised short ribs cooked until they shred into rich, smoky barbacoa perfect for tacos. Deep Mexican flavor built on hours of gentle heat.

Argentine Asado Skirt Steak with Chimichurri

Charred over blazing coals until crusted and smoky, this skirt steak is drenched in a bright, garlicky parsley chimichurri. Pure Argentine parrilla soul on a wooden board.