Peppered lamb with beetroot fritters, broad bean and labne PURÉE Chef Dominique Rizzo for Lindeman’s serves up a classic dish with a twist paired with a rich, spicy wine Ingredients 4 x 200 g lamb loin eye, trimmed ¼ cup pomegranate molasses 2 tbsp coarsely ground black pepper 1 tbsp rosemary leaves, chopped 1 tbsp …
1. BOKA Since Giuseppe Tentori took over as executive chef at Boka, the Chicago dining scene simply hasn’t been the same. With an ever-changing menu to reflect the best of the season, Boka – under the guidance of Tentori – flourishes with phenomenal contemporary dining: the perfect complement for a night at the theatre. www.bokachicago.com …
