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Deliciously Braised

Deliciously Braised

Skillet’s Chef Nick Novello promises to warm things up and delight the senses with his Deliciously Braised dining series. Kicking off Friday, January 15 for eight consecutive Friday evenings, the multi-step braising process begins the Tuesday prior to each meal. This slow cooking technique allows the flavors to build upon one another producing a lovingly prepared meal Chef Nick equates to “a giant hug.”

Working with local, sustainable meat purveyors including Saint Helens Beef, Lan-Roc Farms Pork, and Anderson Ranch Lamb each dish is served in a cast iron skillet with fresh vegetables, wholesome starches and grains. The main course features a variety of braised meats that will rotate among the following dishes:

  • Long Bone Beef Short Ribs – beef short ribs in a smoked pepper braise, cheddar cheese grits, bacon collard greens with crispy yams
  • Venison Osso Buco – milk-braised venison, turnip mousse, farrow risotto, roasted fennel, browned butter beets, pomegranate seeds and seared turnip greens
  • Braised Lamb Neck – white cheddar polenta, smoked cauliflower, crispy walnut baguette croutons, broccoli leaf, and roasted parsnips
  • Pork Shank- tomatillo braised pork shank, parsley root puree, roasted thumbelina carrots, baby turnips and Brussels sprouts

Each Friday evening includes a rotating menu featuring one of the items above for $21.
Jan 15 & Feb 12 – Long Bone Beef Short Ribs
Jan 22 & Feb 19 – Venison Oso Bucco
Jan 29 & Feb 26 – Braised Lamb Neck
Feb 5 & Mar 4 – Pork Shank
Dinner begins at 5 p.m. each night and runs until closing or the meat runs out. Reservations are recommended, but not required. To make a reservation call (206) 512-2001 or click below. Space is limited.

Ballard Reservation
Cap Hill Reservation