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“‘Master of lentils’ is one of those phrases that I honestly never

Published 8:00 am Friday, November 9, 2012

Lentils with sausage and egg.
1/10
Lentils with sausage and egg.
Lentils with sausage and egg.
Cooking up Lecosho's porchetta.
Chef Mike Easton plating the Lecosho Porchetta.
Catalan-style fish soup:Shrimp, clams, mussels & salmon, saffron sofrito broth, almond & breadcrumbs.
Lecosho Porchetta:Porchetta on white beans with pork jus.
Lecosho is something people like.
House made Duck Breast Morta Della.
Beef Short Ribs:Stella espresso rub, pickled beets.
House-brined Carlton Farms pork chop, soft polenta, with beets.
Tucking in to tuck it in.

“‘Master of lentils’ is one of those phrases that I honestly never thought I would write in my life. Certainly not outside some creepy, rattletrap mega-vegan cafe where everything smells like wheat germ and feet. But ‘master of lentils’ is the only title I can bestow which gives appropriate gravitas to the masterful lentil-making abilities of whoever prepped the bowl of sharply flavored, wine-dark, savory little buggers that ended up sitting before Peter and I, mounted by a single link of housemade sausage and half a soft-boiled egg.”Be sure to read Jason Sheehan’s full review of Lecosho after perusing this lovely food porn.Photos by Joshua Huston.Published on January 27, 2011

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