Dan Carlton
Butcher and The Rye | Pittsburgh, PA | May 2016
FEATURED DISHES
Asparagus and Eggs: 5-minute Egg, Cured Egg Yolk, Shad Roe Bottarga, Pig Ear Bacon, Crispy Mushroom, and Pecans
Foie Blonde Pâté , Pine Nuts, Pine Berries, and Pine Needles, Strawberries, and Saba
Spaghetti, Ramp Bagna Cauda, Crispy Crab, Saffron, Sweet and Sour Spring Onion, and Parsley Jus
Sweetbreads, Boudin Noir, Creamed Nettles, Black Garlic, Cocoa, and Parmesan
PHOTOS: MEGAN SWANN
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