A Humble Feast, Elevated Last night was one of those dinners that reminds us why we cook. Simple ideas, treated with care. Honest ingredients, pushed just far enough. We started light and bright with delicate raw fish crudo, sliced paper-thin and dressed with citrus, herbs, and just enough oil to let the fish speak for itself. Clean, refreshing, gone in seconds. From there, comfort took over — braised short rib shell pasta, slow-cooked until spoon-tender, folded into silky shells and finished with rich jus and cheese. Deep, soulful, and unapologetically saucy. A grilled ribeye, sliced and fanned, landed right in the middle of the table. Charred, juicy, and finished with vibrant chimichurri and sweet caramelized onions. Rustic, familiar, and quietly luxurious. And because every good meal needs a little drama, the night ended with popover clouds, crackly and golden, torn open and flooded with butter and honey, alongside a delicate pistachio dessert that balanced richness with restra...