Eli Kaimeh, the former executive chef of Thomas Keller’s Per Se restaurant, is now heading up the kitchen at Tavern by WS in New York City’s Hudson Yards development.
For this fine-dining, appetizer-sized version of pork and beans, he cures kurobuta hog jowl, then braises it and crisps it in a pan. He uses the braising liquid to glaze a combination of cannellini beans and green and yellow pole beans. He serves it with a sweet-and-spicy green tomato chow-chow, sliced pickled green tomatoes, fried shallots, pea shoots and mustard cress.
Price: $20