Emmer and Rye Fall menu

Finsickle Supper Club

The Finsickle Supper Club visited Emmer and Rye to get a peek at the Michelin Star. Only it wasn’t a star, but what looked like a four leaf clover. Emmer and Rye won for sustainability. We in the Finsickle club appreciate the new award because we like the locavore cuisine. The menu changes when the seasons change and the availability of local produce changes. Always something new or at least a new take on the dish or a new technique.

We started with the small plates.

Johnny cakes…these aren’t your Mama’s Johnny cakes. The cakes were accompanied with shishito relish smothered in Oro Blanco Picante. This is not what I am used to from my Georgia days. I approved and the others agreed.

Second up was a cucumber thing with apples, and Fresno chiles, and peanuts, and basil and turmeric. What a way to get your salad! Great!

Then we were served ember roasted squash with peri-peri, pepperonata, and onions. Very locavore and very tasty.

We moved on to the pasta offerings.

Cacio e Pepe. Local durum spaghetti, and tons of black pepper, smothered in parmesan. Yippee!! More, please!!!

French ravioli…No idea why it is called French ravioli, but it was wonderful. Ricotta, parmesan whey, and fennel.

Then we were gifted with Papperdelle. We were gifted because they knew we were just at Ezov and they wanted to show up their sister restaurant. Don’t tell Ezov, but it was one of the better things I have eaten lately. Smoked beef wagyu ragu, and creme fraiche.

And we still had the bigger plates to come.

The carnitas were wonderful..smoked lamb and pork, dirty faro, cucumber and herb yogurt. It was great.

But we kind of over ordered. We should have stuck with the smaller plates.

We had to box up the Tamal which was mushroom chorizo, corn relish, and pecan salsa. And the smoked half chicken.