Friday, October 5, 2012
Restaurants Todd Richards turns a pork chop into a masterpiece
Posted by Cliff Bostock @cliffbostock on Fri, Oct 5, 2012 at 10:30 AM
I wish this iPhone photo did this dish justice. It's a pork chop that we tried at the Shed at Glenwood last night, prepared by Chef Todd Richards. It was flat-out amazing. The huge chop was mainly hacked into big chunks. The meat was smoky and juicy. Accompanying it were brussels sprouts and slices of Korean sweet potatoes. A tangy-sweet huckleberry sauce brought all the flavors together.
Pork is subjected to cloying sweetness too often, to say nothing of over-cooking. Richards riffs sweetly but softly with a bit of bitterness, courtesy of the brussels sprouts.
Oh, yeah. The sliders were good too. We are a little sad to see our favorite desserts — the Greek yogurt and profiteroles — off the menu, but I'm betting the replacements will be killer.
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