One of our favorite benefits of being part of a tight-knit group of Chef Lambassadors and Aussie Beef Mates is watching them grow and succeed with new projects and endeavors. Let’s take a look at three new restaurants from that are crushing it in San Francisco, Boston and Orlando. Meet the 3 super talented women and their concepts!
We start on the west coast in San Francisco at Maria Isabel, the latest spot from husband and wife duo Chefs Laura and Sayat Ozyilmaz. It’s a contemporary Mexican restaurant rooted in the Pacific flavors of Guerrero and Sinaloa, interpreted through Chef Laura’s perspective and California’s seasonal ingredients. One of the highlight dishes is the Lamb Ribs Barbacoa. The Aussie lamb ribs are marinated in a blend of guajillo and ancho chiles, clove, allspice, cinnamon, and lime zest, then slowly braised in the oven until the meat is tender and falling off the bone. They’re served with a rich lamb consommé, fermented carrots for acidity and brightness, and tortillas so the dish can be enjoyed as tacos.
“Guests love the tenderness of the lamb, the way it falls off the bone, and the balance of peppery heat, citrusy brightness and rich, savory flavor,” says Chef Laura.
In the Boston area, Chef Saba Wahid Duffy’s newly opened Kush Modern Mediterranean puts a capstone on a long journey from cooking competition TV to food truck to gorgeous brick-and-mortar, winning at every turn. Many favorites on this menu, but the Date & Tamarind Lamb Ribs here are a standout with Saba’s signature glaze, and the famous Spicy Mac & Cheese with Lamb Merguez, rated best in Boston.
In Winter Park, Florida, Chef and RDN Pam Smith teams up with Cliff Pleau and Artistry Restaurant Group at The Chapman on a dish that debuted this spring: rich Gundagai 5+ lamb from Australia gets the French persillade treatment but with Creole-inspired flavors. It’s served with a potato cake made by roasting potatoes and then chilling and shredding them, mixing them with goat cheese, herbs and spices, and griddling them until crisp. Pair it all with seasonal veg, and you’ve got a winner!
Chefs, your mates at Aussie Beef & Lamb are super proud of all you keep accomplishing! We know how much hard work goes into it. Cheers!