“‘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

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.