Mentone’s gnocchi—Italian dumplings—are light and fluffy, never gummy. Serve with your favorite sauce, but the team highly recommends pesto to make a genuine Gnocchi alla Genovese. General manager Chris Sullivan’s pesto tip: “Source the best basil you can, as this is the backbone. Too old or big and it will add unwanted bitterness.”

Who doesn’t love a pan-seared ribeye? For a beautifully caramelized crust, allow the steaks to reach room temperature before seasoning and searing.

One of the first entrées Stacey Hughes created as a professional chef, this dish remains a favorite. 

Often served at a Christmas or Easter brunch, this savory tart is delicious warm or cold. Chef Stacey Hughes says she prefers it “a little bit warmed up with a nice green salad.”

Chef Stacey Hughes says crusty bread is the ideal accompaniment to this hearty soup. “There’s nothing I like more than a warm baguette with ice cold butter—salted butter and Maldon sea salt flakes.”

There are plenty of delicious versions of a bahn mi sandwich, but which one is best? Try this and you may have your answer!

Shimeji mushrooms have a nutty, umami flavor and a slightly crunchy texture. Here, they’re combined with whole grains, poached eggs and a savory broth to create a light but satisfying meal. 

This hearty stew is loaded with the flavors of the ocean—ling cod, clams, mussels and shrimp. Serve with grilled bread and lemon wedges.