Obsession: Short Order’s frisée lardon raft


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Behold the Short Order frisée lardon raft! Even the name is rapturous. A tangled pile of pea tendril-green frisée serves as a wild, crunchy wig for bloody-rare, grass-fed beef and thick, salty chunks or artisan slab bacon, crowned by a golden, fried-egg top hat. The whole savory mess is served with a generous coating of tangy lemon vinaigrette.

I ate this beauty last week at the restaurant’s upstairs bar. Mixologist Julian Cox was there and let me sample a new peanut-infused bourbon he’s been working on to use in an alcohol-laced milkshake that Short Order hopes to serve soon. He’s cooking the peanuts sous-vide in the bourbon, a super-creative technique that makes for crave-worthy booze.


Next time, I’m going to try the pork burger with rapini, stracchino cheese and bibb lettuce.


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