Very surprising, because beyond the proverbial club sandwich-ish fare at design hubs similar to ADAC (such as the old-school Decoration & Design building in New York City), I didn't have great expectations.
One item on the menu was so good, however, that I asked for the recipe from the two young entrepreneurs behind the restaurant, Conor Hubbard (below, at left) and chef Suzanne Vizethann (below, at right). I'm planning to make it tomorrow for the Superbowl.
It involves the combination of three Southern ingredients: warm white bread, pimento cheese, and red pepper jelly (pictured below). In other words, the perfect marriage of hot, sweet, and tangy. And yes, I've had red pepper jelly and cream cheese and the more sophisticated red pepper jelly and chevre, but I never thought of pairing it with pimento.
That chef Vizethann is good. And if her name sounds familiar, it should. She's been busy lately. She won the Food Network's Chopped in 2011 and opened another restaurant with a Southern focus, Buttermilk Kitchen, this past December.
And even though Vizethann is slammed at the moment, she was nice enough to share the secrets behind the flavor trifecta mentioned above, just in time for the game.
Vizethann starts with the below recipe for her pimento cheese and pairs it with four slices of fresh, Southern sandwich bread from Holeman & Finch Bread Co. in Atlanta and 2 ounces of Emily G's red pepper jelly. Substitute where you will on the bread and red pepper jelly but make this! So good!
Yield: 12 cups
4 pounds white cheddar cheese, freshly shredded
4 ounces, feta cheese, crumbled
2 tablespoons shiracha sauce, chopped
2 tablespoons onion, minced
4 cups mayonaise
1 cup pimentos