Mercat a la Planxa

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Take me back to Spain! Executive Chef, Jose Garces & Chef de Cuisine, Michael Fiorello are bringing their experiences together in Barcelona to the guests at Mercat. The culinary duo is making their own pasta using a traditional agnolotti dough recipe; flour, milk and egg yolks, filling it with braised rabbit leg and mascarpone, completing it with a rich truffle-chestnut purée, brandied cherries and brown butter froth.

Pelotas de Calabaza con Cordero

They also showcase this same technique with their version of dumplings, the Pelotas de Calabaza con Cordero which are house-made dumplings, filled with a whipped butternut squash  purée; served with lamb ragout, house-cured lamb bacon and a beech mushroom escabeche. Delicious.

To learn how to make your own lamb bacon visit Sage Restaurant Group’s YouTube channel & watch Chef Michael’s step-by-step video instructions.

Mercat a la Planxa |
638 S. MICHIGAN AVENUE CHICAGO, IL 60605
312-765-0524 Hours: Sun-Thu 06:30am - 10pm Fri-Sat 07am — 11pm Takes Reservations: Yes

Mercat a la Planxa |

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638 South Michigan Avenue Chicago, Illinois 60605 Tel 312 765 0524