Dry-aging Meat Demo

Dry-aging is difficult and expensive – which is why many restaurants do not do it – but boy, does it make a phenomenal steak.  The time and energy (and patience) put into the process truly results in a quality steak.  At RARE, we aren’t afraid of a...

Pasta Making Demo

THANK YOU to all who joined us for August’s Pasta Making Demo!  We had a blast and we hope you continue to join us each month as we explore the food (and drinks!) of RARE!  September’s Demo is all about our Dry-aging Meat process: What IS Dry-aging? What...

Panzanella: a Tuscan Salad

Summertime – the season with the most abundant fresh fruits and vegetables!  And what better way to enjoy the seasons’ harvest than with a delicious salad. Part of RARE Italian Restaurant’s summer menu includes an additional salad to the appetizers:...

Stracotto – The Italian Pot Roast

RARE’s menu changes seasonally, but we consistently keep a delicious Risotto option and alter to highlight seasonal flavors.  For the summer menu, we have a delicious Risotto Stracotto made with aged Carnaroli rice, braised beef, hand-torn bread crumbs,...

Sage Farrotto

The Sage Farrotto dish features a spiced carrot purée with fried chickpeas, broccoli rapini, citrus glaze, and tomato oil.  If you’re a fan of Risotto, you’re sure to enjoy the Sage Farrotto dish as farro is a very similar grain.  A pearled form of wheat with roots in...