Oaxaca on the Gowanus
Seasonal Dish: Mole Negro – Joyce Farms shortrib, charred spring onions & potatoes
The short ribs in this dish were cooked until tender and glazed with the mole negro, which gives them a bittersweet spicy chocolatey taste. The charred spring onions and potatoes balances the dish so that no flavor over powers the other.
Service element: Hand crafted traditional clay plates that sit on hand woven Oaxacan place mats
Servicescape: Waiters/Waitresses bring out the dish dressed in traditional Oaxacan outfits