Regards

Regards updated their address.

Tamale Prep.

Line up notes:

Yellow Tuxpeño corn imported by from Mexico

Smoked butter

Mole.
Macadamia. Almonds. Green tomato.
Pickled Jalapeño and it liquid. Yellow masa.
Onion. Husk cherry. Sesame seeds.
Clove. Thyme. Bay. Cumin. Cinnamon. Salt.

Mackerel and blue cheese

Line up notes:

Mackerel is filleted and cure with salt, sugar, pimenton, and tequila.

Scored and torched. Still raw.

Seating on top of pico de gallo and whipped Cascadilla Bleu

Pico is tomatillo, ferment peach pepper, cilantro stem, shallot, fermented brine, and lime juice.

Whipped blue cheese is milk, cheese whipped in vitamix till 135f. Then olive oil and salt are folded in.

Horseradish and lime is grated on top of seared raw fish.

Fish is topped with sheeted and blanched kholrabi.

Sea salt and a healthy amount of olive oil.

📸

Chef Ben Sukle of Oberlin, Providence RI will be doing collaborative dinner at Regards with Chef Neil Zabriskie on October the twelfth. Reservations are live and Details are listed on resy. 10.12.22

Return of the spiciest squid.

Line up notes:

Longfin squid caught in the gulf of maine.
Tubes are Cleaned and frozen then thinly sliced.

Lightly warmed in corn oil.

Strain.

Squid, daikon, red onion is dressed lime juice.

Squid is then add to an aguachile liquid made of habanero and bergamot.

Topped with crispy Peruvian corn.

Finished with burnt corn oil and ghost pepper flake salt.

Looking for front and back of house.
[email protected]

See you Tuesday. Doors at 5.

On the menu tonight.

Only a couple of dishes have stayed on our menu since opening. This is one.

Short grain brown rice cooked with kelp and miso. Rehydrated then finished with picked peekytoe crab, husk cherries and aji amarillo.

Doors at 5.

Wagyu Tri Tip.

Growing up in South California if you were going to a kick back or grill out there was an 80% chance you were eating marinated and grilled tri tip.

When I moved to the New England and opened a restaurant of course it had to have a home on the menu.

Line up notes:

7day dry aged wagyu tri tip beef from the Pacific Northwest. Grilled on oak cooked to Mid rare minus

Mole negro

Pickled Hon-shimeji mushrooms

Raw pearl onions

Raw spinach

Collar of hamachi. On the dinner menu since opening. From 5 pm til sell out.

Looking for one cook and one part time server - dm us for details.

Caraflex Cabbage Caesar

This is a dish of grilled cabbage, caesar vinaigrette, and a fermented of cabbage and summer peppers.

Line up notes:

Caesar salad first created Tijuana, Mexico in the hotel Cesar.

Caraflex cabbage is grilled over oak then roasted till softened.

Cabbage is dressed in intense lime juice and a vinaigrette made of fermented and caramelized cabbage and summer peppers.

The cabbage is on top of a thick Caesar emulsion made with all the regular players:
Anchovies, egg yolks, mustard, shoyu, neutral oil, ect.

Scallop ceviche

This is a dish of raw scallops, leche de Tigre and husk cherries.

Line up notes:

Scallops are U-15. Brined in salt + water for 20 minutes.

Leche de Tigre is made of puréed Guajillo, scallop, ginger, lime juice, aka yuzu kosho, ferment of habanero, celery, onion, ice.

Husk cherries are quartered and compressed with smoked oil. Smoked oil is made of neutral oil, pimenton and live charcoal.

Tacos for people.

Scallop ceviche. Chilled Guajillo pepper leche de Tigre. Smokey husk cherry.

Grilled shrimp tacos.

This is a dish of shrimp, fish sauce caramel,
raw radish, Boston lettuces, nixtamalized corn flour tortillas, crème friache, cod bottarga and scallop garum.

Line up notes:

U16 shrimp cleaned and rinsed in salt water

Shrimp skewered is grilled over oak charcoal and glazed with fish sauce caramel.

Fish sauce caramel - sugar cooked down to medium amber then red boat fish sauce is slowly added. The sauce is stepped with guindilla and star anise for a hour and strained.

Radish is shaved raw dressed in lime

Flour tortillas are made of puréed over cooked nixtamalized Amarillo Oaxaca corn,
Ap flour, butter, and baking powder.

Crème friache is 4parts heavy cream 1part buttermilk for 3days. Hung for 1 day. Dressed with citric acid and lime juice and zest.

Scallop garum - is scallop circulated with salt and water at 41.6c/107f for 7days then strained and atomized on Boston lettuce.

Cod bottarga- cod roe is cured with salt and dry sake then dehydrated and is grated on shrimp tacos.

Wicked Maine Blue Fin Tuna fish Bub.

This is a tuna (toro) belly dish.

Line up notes:

Tuna belly broken down into logs and is cured in salt, sugar, pimenton, and mezcal. Frozen. Seared. Frozen. Sliced. Torched.

Set is Japanese purple sweet potatoes cooked in corn dashi. (Cores of corn, dried king oyster ends, maine kombu, tamari, and mushrooms vinegar)
Sliced and charred.

Olivada made from crushed castelvetrano olives, shallots, lemon zest, serrano chili, arbequina olive oil, and rice vinegar.

huancaina a Peruvian sauce made with alliums, fresh cheese, aji amarillo, saltines, and evaporated milk.

It’s Tomato SZN .

This is a dish of tomatoes.

Line up notes:

Dehydrated and smoke cherries tomato.

Whey Compressed heirloom tomatoes.

Raw yellow Tomato dress in xo salsa.

Cows milk ricotta

rocoto ocopa.

Thai basil and red shiso.

It’s first Friday on Congress ST.

$10 bucks to ride, dealers choice.

Scallop ceviche.
Scallops are lightly brined.
Dressed with smoked oil topped with compressed husk cherries, and finish with roasted guajillo leche de tigre.

📸

Burrata w/ raw tomatillo salsa . Purslane. Chive oil. Raw Anise hyssop.

Ceramics

Smoky, cheesy , and raw heirloom varieties of tomatoes with purple shiso ricotta , xo salsa, and trout roe.

Ceramics by

Regards updated their business hours.

A ceviche of raw scallop.

A leche de Tigre of bergamot and yuzu kosho.

A Chalaca situation made of coconut flesh , habanero, shallots, and lime.

Topped with a squash blossoms.

Maine oysters and . Tuesday-Saturday from 5 PM.
📷

Regards it’s a new restaurant for people.
Across the street from Renys.
Open Tuesday - Saturday.
Doors at 5pm

This is Art.

Tamales made from Blue Conico corn from Tlaxcala MEX.

We fold katsuobushi butter into the blue masa and steam them; top with trout roe, opus 42 , smoked cream, and burnt fresh corn.

Drink mezcal at Regards. Doors open at 5. Food until 10.