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RAMMYS New Restaurant of the Year Finalists

March 21, 2016



Latke, Celery root, Dry cured lamb



4 large Russet Potatoes

1 onion

2 eggs beaten

1/4 cup corn starch

Salt and pepper to taste


Grate potatoes and combine other ingredients. Cook right away in a dying pan on both side. Once cook add celery root remoulade and finish with a slice of dry cured lambs.


Celery root remoulade:

1 cup mayonnaise

2 1/2 tablespoons Dijon mustard

1 teaspoon salt

2 tablespoon lemon juice

2 lb celery root grated

Black pepper






Tsume Charred Rare Yellow Fin Tuna / Ginger Aioli and Fresno Chili

serves 6


6 portions of Yellowfin Tuna, 5 ounces each and rolled in tsume



2 pint Chicken Stock

1 cup Soy Sauce

1/2 cup Granulated Sugar

1/2 cup Mirin

juice of 2 limes

2 tablespoons Fish Sauce


Reduce all the ingredients in a sauce pot on medium heat on the stove to half its quantity

Pull from the heat and let cool

Add the lime juice and fish sauce


Spoon 4 tablespoons of cooled tsume on a plate. Roll the tuna portions in the tsume


Fresno Sweet Chili Glaze

10 Fresno Chilis

10 Garlic Cloves, peeled

2 ounces Peeled Ginger

2 cups sugar

1/2 cup water

Juice of 2 Limes

2 tablespoons fish sauce

2 teaspoon salt

8 turns of fresh white pepper


Pulse the chilis, garlic, and ginger in a food processor until very finely chopped

Add the chopped mix to a sauce pot and add the sugar and water

Reduce the mixture by half


Ginger Aioli

1 Cup prepared mayonnaise

2 tablespoons of pickled ginger, chopped finely

1 tablespoon rice wine vinegar

1 tablespoon ginger beer

1 tablespoon ginger, chopped

2 teaspoons garlic, chopped

1 teaspoon salt

4 turns of fresh white pepper

Juice of 1 lime


Whisk all ingredients together in a mixing bowl


Finishing and Plating the Dish

Heat a medium sized cast iron pan on high heat

Add 2 tablespoons of canola oil and heat until the oil smokes

Place the tuna portions in the pan and sear on one side only for 45 seconds

Remove the tuna from the pan and place each portion on a medium sized dinner plate

Spoon Tsume, Chili Glaze, and Ginger Aioli over the tuna.








4 tbsp. extra virgin olive oil

2 tbsp. butter

2 cloves garlic, thinly sliced

2 anchovy, peeled & cleaned

1 t. italian parsley, chopped

1 T nduja salami

1/4 c. fresh grated parmigiano reggiano

14 lb. fresh egg tagliolini (1 lump)




Bring a large pot of water to a boil over high heat. Meanwhile, make nduja sauce by adding 4 T.  extra virgin olive oil in a medium, heavy saucepan over low heat. Add garlic, anchovies and season with salt and peppper and cook gently until garlic is light in color and anchovies are fully dissolved. Add 2 T. butter and set aside.


Season boiling water generously with salt, add pasta, and cook, stirring, until just tender, 1½-2 minutes. Drain pasta, then add to skillet. Add two large spoons of pasta cooking water, 1 tbsp. of the butter and half of the parmigiano reggiano. Toss to mix well. Adjust seasoning as necessary.


Take a fork and twirl the pasta onto it. Finish with a grating of parmigiano.