Joe Flamm
Spiaggia | Chicago | February 2018
FEATURED DISHES
Vitello Tonnato: Raw Tuna, Veal Demi Aïoli, Smoked Wagyu Fat, Watercress, Parsley, Fried Capers, and Pastrami Spice paired with Philippe Gonet, Grand Cuvee, NV
Caramelle en Brodo: Mortadella Pasta, Smoked Rabbit Brodo, and Fresh Herbs paired with Georgia Mtsvane, Tchotiashvili, Rcheuli Qvevri, Dry Amber Wine, Georgia, 2015
Beet Casonsei, Poppy Seeds, Whey-Beet Sauce, and Amaranth paired with Sangiovese, Rosso di Toscano, Casavecchia, Tuscany, Italy, 2010
Marble Trout, Frog Legs, Steelhead Trout Roe, and Golden Beet paired with Susumaniello, Masseria Li Veli, Salento, Puglia, Italy, 2015
Photography by Alexa Bendek
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