Huntsville, Ala., has a new luxury hotel, 106 Jefferson, which opened in the first week of August. At its Revivalist restaurant, chef Matthew Mohler makes this dish by braising pork shank from Mangalitsa hogs — a woolly, fatty pig from Central and Eastern Europe prized for making charcuterie — for four hours in beef broth with spices that Mohler says evokes Eastern Europe in the fall, including cloves, cinnamon, star anise, coriander and cumin.
He serves that with his family’s sour cabbage recipe — which involves salting the vegetable and letting it ferment for nine weeks, occasionally adding water to make sure that it the cabbage stays covered — along with generously buttered mashed Yukon Gold potatoes.
Price: $30