R U H L 8/30/26 R U H L 8/30/26

Pan con Tomate

A simple, traditional Spanish toast rubbed with ripe tomato, garlic, and drizzled with olive oil and salt, often served as a tapa or breakfast.

R U H L 7/19/26 R U H L 7/19/26

Rigatoni alla Norma

A creamy version of the classic Sicilian dish Rigatoni alla Norma

R U H L 6/21/26 R U H L 6/21/26

Poached Eggs with Avocado

Poached eggs over mashed avocado is a popular cafe-style dish consisting of poached eggs with runny yolks layered on top of seasoned avocado, and typically served with thick-cut sourdough toasts.

R U H L 5/11/26 R U H L 5/11/26

Carthage Breakfast Salad

The Carthage Breakfast Salad is a big, bushy, hearty dish served spilling over its plate with oblong, crunchy sourdough toasts.

R U H L 4/5/26 R U H L 4/5/26

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a rustic, peasant dish from Southern Italy, made with pantry staples.

R U H L 3/29/26 R U H L 3/29/26

Grilled Brie

An elevated grilled cheese that pairs creamy, melted brie with sweet caramelized onions on crusty, toasted ciabatta.

R U H L 2/9/26 R U H L 2/9/26

Avocado Salad Tartine

The tartine is the national breakfast of France - It is a country bread toasted on one side with sweet or savory toppings.

R U H L 1/26/26 R U H L 1/26/26

Provençal Omelette

Unlike the pale, delicate omelettes found in Paris, Provençal omelettes are more rustic, and sometimes served open-faced

R U H L 1/22/26 R U H L 1/22/26

Uova al Pomodoro

Uova al Pomodoro is a comforting, rustic Italian dish of eggs poached in savory tomato sauce.

R U H L 1/11/26 R U H L 1/11/26

Brie Omelet

A Brie Omelet marries creamy, melted cheese with fluffy eggs. An egg and olive oil mixture gently cooked in butter, creates rolling curds, that blend with rich, melted brie.

R U H L 1/11/26 R U H L 1/11/26

Sunshine Toasts

An egg fried in toast has many nicknames which vary by country, culture, region, or family tradition including Egg in the Basket, Toad in the Hole, One-Eyed Jack, Pirate’s Eye, Bird’s Nest, Bull’s Eye Egg, and of course one of the most fun and optimistic - Sunshine Toast.

R U H L 1/3/26 R U H L 1/3/26

Fennel Salad

It doesn’t take much to turn a flavorful fennel bulb into a meal, a side, or an alternative for ‘coleslaw’. A bed of clean, tangy fennel salad adds a nuanced dimension under a juicy cut of meat or fish - absorbing and blending with the juices and flavors of whatever may be on the plate.

R U H L 11/9/25 R U H L 11/9/25

Rustic Potato and Leek Soup

A chunky version of the classic puréed French soup Potage Parmentier, named after Antoine-Augustin Parmentier who pioneered studies in nutritional chemistry.

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