Red Yeti

05/29/2026

05/26/2026

“5 Hour Short Rib, Hickory & Sour Cherry Glaze, Spring Root Purée, Radish, Broccolini, Black Mustard”

05/22/2026

This will be a fun one. Sunday Brunch, every Sunday, 10am-2pm.

05/20/2026

The Crispy Cauliflower is no doubt a star in the field.
-House Dry Rub, Smoked Paprika Crème Fraîche, Guajillo Chili Crisp, Olive Oil Breadcrumbs, Cilantro
Not sure she’ll ever leave the menu.

05/15/2026

“Grapefruit & Greens” - Shaved Frisée & Fennel Bulb, Raw Chioggia Beets & Radish, Grapefruit Vinaigrette, Supremes, Wildflower Honey, Sorrel

“The Gardener” - Jasmine Tea Infused Gin, Elderflower Liqueur, Basil Syrup, Lemon

Two new editions to our spring / summer menus; light, refreshing, and full of smiles.

05/15/2026

Fischer Farms Natural Foods Beef Brisket makes it’s triumphant return to our Sunday Brunch lineup this week.

05/08/2026

Tartine - Brioche, Sofia, Spring Valley Farm’s Damson Plum Jam, Heritage Ham “Hillbilly Prosciutto”, Buckwheat Shoots

This is a new addition to our “Starters” list on our recently released spring / summer menus. We wanted to highlight some of our regions best products in one bite and so far this has been a fan favorite. We’re so lucky to work with such talented folks.

05/04/2026

We’ve got a great one planned for this Sunday! First come, first served.

05/03/2026

Had to do it. Derby Pie Ice Cream - We took their Pecan Pie, scooped the filling and made brittle, made a sweet crumble out of the pie shell and ground some dark chocolate chips. The ice cream is made with the OG Derby Pie. Available now. 💥 Happy 152 everyone.

04/29/2026

Articles from our Spring 2026 (Vol. 89) quarterly edition can be read at the link below, entirely free, with no paywall.

*Featured profiles: Red Yeti (Chef Michael Bowe) and Retta's (owner/chef Ben Deutsch)

*Columns: Comings & Goings, Off the Eaten Path (Elliment), The Bar Belle, Letters from Lelia's Kitchen, The Cocktail Contessa and Hip Hops.

(It was not possible to transfer restaurant listings or maps to the website; apologies)

The compendium is here: https://foodanddine.com/the-spring-2026-vol-89-f-d-compendium/