Chef

Alex Harrell

"Tender braised pork cheeks with creamy stone ground grits, whats not to like."

"These are really unique because they are served chargrilled, whereas most of the sweetbreads in the city are pan-fried. They are accentuated with lemon supremes and toasted pine nuts, so you get a nice kind of savory quality from the pine nuts and then a sharp acidity from the citrus, which cuts through some of the fat from the sweetbreads."

"These perfectly crispy oysters are served with a spicy mayo, shaved radish, and pickled blue cheese. They are briny and crispy and the acidic blue cheese is a perfect compliment. I have to get these everytime I’m at Mopho."

"These guys are known for their pizza, and deservedly so. It's great. But I like to branch out and try some of their special pastas. My favorite has been the clams and linguine. The pasta is always perfect and the clams are cooked with garlic, pancetta, parsley and wine. So much flavor."

"Because they pan fry and dredge it, there is a nice crunch on the outside. The breading is light, so it helps hold the moisture of the rabbit in, keeping it really tender, never overcooked or dry. You get a little bit of bitterness from the Swiss chard that is really pleasant, as well as a great savory flavor from the farro. They take the rabbit livers and cook it into the farro, so it's a really nice compliment to the dish."

"The meat in this po-boy comes from a well-rubbed pork shoulder. They slow-roast it to get this nice, tender meat with good spice. It's served with a Creole mustard-dressed coleslaw, giving it a nice, mustardy flavor to the pork."