Taste
When it comes to cooking, there’s a reason why herbs are so often found on the ingredient list. These fragrant and flavorful plants can be used in countless ways to enrich a dish’s flavor profile and provide the perfect finishing touch to its presentation. Here, five local restaurants share how they’ve incorporated herbs into elevated entrées on their menu.
Photography by Rich Smith
Easy Bistro’s
Tortellini, wild watercress & ricotta filling, fresh watercress, pecorino romano, sugar snap peas
“This dish incorporates watercress in three beautiful ways: blanched and puréed into the dough; blanched, chopped, and folded into the filling; and gently picked and spread on top as a beautiful, fresh, and zippy garnish.”
Chef Benjamin Wilt
2nd American’s
Ahi tuna crudo, strawberries, fennel & parsnips, herbs
“Here, I have prepared tuna crudo garnished with strawberries, a fresh strawberry gel, fennel-parsnip cream, crispy candied parsnips, and fresh herbs. I chose mint, cilantro, spring onions, and fennel tips to help balance the acidity and creaminess of the sauces and give a bright freshness to the raw fish.”
Chef Rebecca Barron
Auld Alliance’s
Charred leeks, herb vinaigrette, fresh herbs
“Slow-charred leeks are gently warmed and dressed in a vibrant herb vinaigrette infused with parsley, tarragon, dill, and chervil, then finished with fresh herbs. Designed as a refined vegetarian dish, it balances smoke, sweetness, and bright, coastal freshness – with a perfectly seared scallop offered as an elegant addition.”
Chef de Cuisine, Christopher Cofiño
Ruth’s Chris Steak House’s
Extra thick lamb chops, fresh mint
“Mint and lamb are a classic pairing for a reason. The herb cuts through the richness of the chops and adds a fresh, aromatic note. We finish the dish with mint rather than cook it down, so the entrée’s flavor stays vibrant and balanced.”
Chef James Hester
Riverdance’s
Dover sole meuniere, grained pilaf,
lemon, butter, parsley, broccoli
“At Riverdance, we believe great food starts from scratch. Our menu is built on handcrafted flavors, and the Dover Sole is a true favorite.
We include fresh, hand-chopped parsley to bring a bright, herb-forward finish to the buttery piccata sauce, making every bite vibrant and perfectly balanced.”
Chef Allan Ubas
