David Starkey opened the restaurant a year ago in his own neighborhood.
It's an artsy community without pretension, as he describes it. Inside his restaurant, you will find work by local artists, the building's original façade is the backdrop and the menu features as much from the region as possible.
To learn more about Sweet Grass Grill, please visit www.sweetgrassgrill.com.
Below are a few of the recipes:
Pickled Carrot Vinaigrette
1t diced pickled carrot
1/4c carrot soup (recipe follows)
1t toasted pine nut
1t minced chives
dash of cholula hot sauce
squeeze of lemon
salt and pepper
Combine and chill
1qt carrot juice
½ pound peeled, sliced carrot
1 onion, sliced
3 whole pods of green cardamom
1 can coconut milk
1t mango vinegar
Cook the carrots and the onion over low heat until soft. Add the carrot juice and bring to a simmer. Simmer 10 minutes. Remove from heat and stir in coconut milk. Process soup in blender until smooth, adding the cardamom and mango vinegar to the blender at the end. Strain thoroughly and reserve.
1 pound ground lamb
1 pound murguez, casing removed
1 1/2c coarse ground sourdough loaf
1/2c pine nuts
½ pound fontina, cut into 3/4" dice
Wearing gloves, mix lamb, murguez, eggs, nuts and breadcrumbs together. Scale the mixture out into 3oz portions and form into balls. Gently push one cube of fontina cheese into each meatball, closing the meat around it as to seal the cheese inside. Place in shallow dish and spoon tomato sauce around each meatball. Bake @ 325 for 40 minutes.