Crave threw a party at The Rossi last month to toast our new issue. About 50 Crave readers and staffers mingled at the hip Short North spot, sipping specialty cocktails made with Middle West Spirits. The evening doubled as a special sneak peek at some of the items from Chef Andrew Smith's new fall menu. Here's what we tried:
Chorizo & Sweet Potato Bread Pudding. Sweet and spicy and creamy--the best kind of comfort food. We just got little ramekins of this stuff, and I may or may not have snagged three of them.
Market Charcuterie Plate. Not exactly sure how this qualifies as charcuterie, but it was all fantastic. We got to try: Chef Smith's amazing, house-made pork rinds; cubes of various cheeses; and deviled eggs with red peppers, onions and bacon.
Pork Confit Crostini. Another standout favorite. Little circles of crispy bread are topped with intensely flavorful braised pork, a dab of sweet corn casserole and a roasted cherry tomato. Yum.
(Photos by Eric Wagner)