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.