From worshipped food truck to the culinary anchor of the hot Distillery District, Chef Mark Jensen calls on a custom-built Argentinean-styled wood-fire grill for much of his seasonal, meat-heavy farm-to-table fare, but small bites like his reinvented takes on American classics (like peanut butter and jelly) are the standouts.
His version, on fire-grilled toast with ginger peanut sauce, lime-orange jam, chilis, cilantro leaves and red onion pickles, tastes of culinary revolution. Don't skip the 'farm-to-brine' pickles, either, or the inventive craft cocktails. Reservations essential.
