LB Eatery & Wine

Today's sourdough, mini croissants, brioche, and a butter that changes with the season. Everything the bakery made, on one plate.

Romaine, parmesan, LB crumbs, caesar dressing. Cold and sharp and not much else. It doesn't need to be complicated.

Kale with caramelized orange, pickled blueberries, pickled onion, LB crumbs. Sweet and sharp in the same bite, which is the whole idea.

Burrata, whatever fruit is good right now, sourdough toast underneath. Cut it open and let it go where it wants.

Tomato risotto rolled around mozzarella, fried. The cheese is still going when it hits the table.

Lemon ricotta inside, creamy lemon sauce over, parmesan and LB crumbs on top. Lemon three ways and it never gets tiring.

Sausage ragù, cooked down slow, wide ribbons of pappardelle to catch it. Cut this morning. People come back for this one.

Mushrooms in a creamy wine and parmesan sauce, fettuccine underneath. Quiet, deep, the kind of plate you finish without noticing.

Tomato vodka sauce cooked down slow, parmesan, basil, LB crumbs. Familiar on purpose, and done properly.

Zucchini and pistachio pesto, parmesan, LB crumbs. Green, nutty, lighter than the pesto you're picturing.

Eggplant breaded and fried, roasted tomato sauce, mozzarella, LB crumbs. Crisp under all of it, which is the point.

Chicken pounded thin and fried, creamy lemon sauce, LB crumbs. LB Caesar on the side, which keeps the whole plate from getting heavy.

Eight ounces of hanger steak, chimichurri, fries. Three things, no distractions. The most expensive plate here.

Roasted tomatoes, fresh mozzarella, basil, oregano. Sourdough crust — same starter as the bread next door. The one to order first.

Roasted tomatoes, mozzarella, oregano, pepperoni, hot honey over the top. Sourdough crust. The honey is what makes it stick with you.

Four cheeses, speck laid over after the bake, truffle oil to finish. No sauce — the cheese does that work. The one to split with someone.

Béchamel base, stracciatella, mortadella over the top, pistachio and lemon zest to finish. Soft, rich, then the lemon cuts through it.

Mozzarella baked in, burrata and bresaola after, arugula on top. It comes out looking like a salad and eats like a pizza.

Sausage, roasted potato, mozzarella, rosemary. Heavier than it sounds and better for it — this is the one you order in winter.