You might not think “handmade pasta” when you’re headed to the newest Charlotte steakhouse, a place that’s nothing less than an ode to the finest cuts of butcher’s block beef. But these ravioli are worth straying from the more obvious choice – or at least enjoying before you slice into your ribeye. This delicate pasta dish, stuffed with salty pork, comes dressed in lemon zest, fresh herbs, and a rich beurre monte. It’s a simple dish, really, but it is by no means plain. Chef Alex Jenkins of Oak Steakhouse ties together all the flavors and textures you could want in this unexpected plate. It’s not steak, but it sure is great.
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