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The fillings lean more fresh-forward than greasy: Whether that's a good thing or not is up to you.

shallots, roughly chopped.(about 1/2 cup).

A. leppo pepper.dried guajillo chile., stem and seeds removed.

dried ají panca chile.Cabbage Marinade.

C. hampagne vinegar.

, peeled and sliced (about 1/4 cup).- crunchy, funky, and super satisfying.”.

Sarah Grueneberg, Chef/Owner, Monteverde.“We have one dish that has been on the menu since before we even opened called.

We make butter with prosciutto and spread it on a seeded rye toast and then top with radishes and.While we serve this year-round, it’s even brighter in the spring with fresh radishes.