Rob Levitt

My happy place. Just hung a ton of stuff to get ready for the holidays.

Highlights from some fun dinners last week.
1. Terrine of Pork Rillettes, Smoked Eel and Whipped Foie inspired by/stolen from . Thanks for all the tips, sir.
2. Scarlett Crab and Cucumbers with Chilies, Herbs and Finger Lime
3. Curried Lamb Sausage, Charred Peppers, Eggplant Purée, Garlic Scape Salsa Verde
4. Chilled Melon, Rosé Ice, Fennel Cordial, Chamomile
5. Australian Feta, Macadamia Nuts, Wild Pepperberry, Shaved Mara Onion, Sesame Sourdough
6. Surf & Turf- Australian Wagyu & Morton Bay Bugs, Spigarello, Nasturtium, Sauce Nantua
7. Strawberry Glazed Quail stuffed with Sausage and Foie, Shaved Fennel, Charred Strawberries, Strawberry Molasses
Special thanks to .huff for making all these ideas make sense and to , and .x.orourke for the tips and suggestions for all things Aussie, and for the incredible wines!

Whoa!! This is amazing! It’d mean so much if you could take the time to vote for us. And you can vote everyday!
There’s some amazing shops on this list. Happy to be listed alongside some incredible people doing great things.
Link in bio….

I can’t believe a week has passed since I got to cook this incredible dinner. I never thought I would be asked to cook a dinner for the , let alone next to legend and mentor, . Writing and refining and testing these dishes with .huff was such an amazing experience and to have his support for this dinner was priceless. Kyle deserves so much credit for the success of this dinner and everything we do at PQM. From idea to fruition, working closely with some of our favorite farmers, the support and encouragement of Paul and and the hard work put in by my amazing team at means so much. Veronica and Charli put so much of themselves into taking care of our guests and what an incredible honor to have delicious wines paired with our food and served by Evan himself… and Master Som !!!! I’m running out of superlatives…
A humbling and heartfelt THANK YOU to everyone who worked to make this possible and especially to those who chose to dine with us on this magical night. A career highlight for sure.

Hard to believe .huff and I were in LA last week cooking for the premiere of season 3. Everyone involved in the production of that show is amazing and so nice. I’m very grateful to be a part of it.

Last week’s dinner was so much fun! And the beef was delicious.
1. Slow Roasted NY Strip, cherry tomatoes, tallow verde, beef fat fries
We seasoned and tied the strips whole and covered them in the rendered tallow. Roasted it in the combi- 125 F with 90% humidity till 100F then let it rest in the fat. Just before serving, removed it from the tallow and blasted it in a hot oven. Tallow verde is like salsa verde /chimmichurri but after the herbs and aromatics are chopped they are stirred into warm (not hot) beef tallow. The hot beef sits on top. Cherry tomatoes dressed with milled, charred tomatoes, red wine vinegar and olive oil.
2. Charred Shaved Sirloin, radicchio, strawberries, beef garum, drippings toast. This was better than I could have hoped. See previous reel for details
1. How we started the night- a tribute to Terrine of Smoked Sturgeon and Oxtail (and other braising cuts) endive, crispy potato strings, soft quail egg, curry vinaigrette IYKYK

Our Wine Open Houses have been so much fun and this Friday, 5/17 will be a blast! We will be featuring the wines of and with your ticket you get to try 6 delicious wines and a bite inspired by its diverse regional cuisine. But…. For those of you who miss PM at PQM (looking at you, ) .huff and I have put together a very cool a la carte menu based on Portugal’s classic dishes; our twists on some of the classics. So- come taste and learn about the amazing wines of Portugal, then pick your favorite bottle and sit down for dinner. It’s going to be a great night! (Tix link in bio)
Pictured:
1. ‘Paio’
dry cured pork loin rubbed with paprika and herbs, piparra peppers

2. Grilled Sardines
roasted peppers, vinho verde

3. ‘Bacalhau’ Crudo
salted cod, coconut curry, cilantro

Finally got some and hung. A huge thanks to for the never ending quanciale requests.

Some highlights from a couple of amazing dinners at last week. Special thanks to .huff the boys and everyone else that helped make it a week to remember!!

TL;DR is coming to and I’m soooo excited….

Those of you who know me will be shocked to find out I’ve only recently discovered the wonder that is . My sous chef, .huff told me about some amazing meals he had there with his wife and the great, , one day, showed me pictures of the packed meat and cheese cases lined with diners and topped with jars of preserved vegetables and hams waiting to be sliced. He proclaimed it his favorite place to eat in Rome. They both were awestruck by the concept of the place; a temple to all things Roman and delicious. Like the nerd that I am, I deep dived into all things Roscioli, learning as much as I could about the history and the evolution and it just made me love it more. I was pretty excited to learn of the New York outpost. It’s a lot closer than Rome, and more easily accessible. So imagine my ebullience when I opened a text from Donnnie asking if we’d want to host the team at PQM.
So- in this picture I’m holding special with jowls from and for the ubiquitous and and the salami will be the debut of a collaboration between the brands- a ‘Salame all’Amatriciana’ Ground pork, tomato, a touch of chili and pecorino garnished with chunks of guanciale. We will serve our mortadella and some other debut salumi Kyle and I have been working on and Aaron and I will be carving porchetta in the dining room. Jars of Roscioli conservas and preserves and their favorite Italian cheeses will fill the table and Roscioli label wines will flow. It will be loud and bustling just like the eternal city and we hope that, for a few hours, you’ll feel like you’re there.
Link for tix in the bio!

Starting tomorrow and every Friday through lent- the .huff Fried Fish Sandwich
Crispy Haddock, Cornichon and Dill Aioli, Cheddar, Lettuce and a Very Buttery Bun
Quantities will be limited!!

Here they are!!! Your Super Bowl Team sausages for 2024!!!!
On the left, representing the - Cioppino Sausages- pork, shrimp, crab, white wine, tomato and chili
On the right, representing the , the return of the burnt ends links! pork, KC bbq spice and smoked brisket burnt ends
Available starting 2/9!!!

These are pork jowls from . I salted them for for a really, tremendously, incredibly special event at that I can’t tell you about just yet. But your patience will be rewarded. I’m really, tremendously, incredibly excited about this one….

THIS SUNDAY and MONDAY! I get to cook this incredible, aged, American Red Wagyu raised just over the border in WI. And if that isn’t cool enough, my old friend and celebrated chef, will be at cooking with me. So many fun dishes exploring the whole animal in a fun, family style setting. Going to be a great time! Still a few seats left at the link

That time I got to introduce and his ethereal to , , , , , , and, of course, the star of the night, and the amazing team at
Thanks to the best boss, for letting me crash an epic party!

I promise- I’ll take better pics, but I’m pretty excited about the menu changes on our PM at PQM menu.
1. The first mado throwback, and a much requested one at that:
Roasted Carrots, Ras el Hanut Goat Cheese, Spiced Pistachios & Cumin Honey
2. A banger from the mind of .huff - Pastrami Duck Confit, Lentils with Bacon & Celery Root Remoulade
3. Grilled Pork Chop, Apples, Chives, Sauce Charcutière (pork stock reduction with white wine, finely choooed cornichon & grain mustard- classic….)
4. Dry-Aged Ribeye for Two, Hen of the Woods & Horseradish Butter

Hey everyone! This is . She’s been with for a while, now, but she joined us at when we launched PM at PQM. She’s pretty great and just put a new salad on the menu-
Roasted Delicata Squash
goat cheese, pepitas, chicories & pomegranate molasses vinaigrette
It’s delicious and you should come eat it and all the other deliciousness. 4-9pm daily!

When I was a young sous chef, I’d check the Incanto website everyday to see what Chris Cosentino was doing. I followed his blog- especially when he was doing his Offal dinners, and I studied everything I could find on Boccalone and I had an unforgettable meal at Cockscomb. Before I ever met him, I’d emailed him more than once asking for advice and he always replied, eager to help.
He’s a great chef and an amazing human and it’s really an honor to be on his podcast. Hope you’ll listen!

It’s an extremely rare occasion that we get to make with outrageously good wine, but when the great, Pedro Álvarez is coming to dinner bringing magnums of you have to make it count. These were made with the extraordinary, Macan and will be part of the first course. And if you are lucky enough to get a ticket (only a few remain!) you’ll get to take one home with you! If you’d like to share a glass and a table with Mr Álvarez, the link for tix is in the bio

Gently baked chicken liver pâté, pistachio, rye crumbs, brandied cherries, toast. New on the PM at PQM menu

I’ve written before about the amazing opportunities working for brings, but this may be one of the coolest. Join us on 10/18 for an extremely limited dinner around the Butcher’s Table with the legendary, Pablo Álvarez of Vega Sicilia Wines. Mr Álvarez is an icon and his wines are considered among the best in the world. .huff and I had a great time researching the different regions and their ingredients and putting together a menu we’re excited to cook and proud to present. Link for tix in bio
📷- morcilla and river crabs with chickpeas and charred endive

and I agree that roasting a “Steamship Round” is a bucket list item for most butchers. Not only did I get to roast one with .huff and , but we got to feed it to the farmers that raised it and about 50 others that made the trek down to .
This one was about 80lbs and seasoned like an Italian Beef. Served with lots of roasted veggies from and and with an intense jus made from the drippings. Eager to do another…

In the case today- 45 day pork chops from the superlative
These are from beloved 7 year old sows who’s time had come and we are pretty proud to have been trusted with their afterlife. Most of these gorgeous animals are going into the cure room and will eventually be featured on the menu, but if you want to try the best pork available anywhere in the world right now…. today’s the day.

I am so excited for this book. means so much to our little family. When Allie and I were at mado we spent our only day off together at Lula, not just because of the delicious food, but because being there was comforting and familial. When we brought a newborn Avery home from the hospital, we stopped on the way to take home our first meal as a family of three. And she’s been eating there ever since. is a hero, and it is a privilege to also call him a friend. I’m so happy for and proud of him for creating this beautiful book. And I’m eager to dig in.