One Perfect Dish: chef Dan Landsberg’s roasted beet salad with bacon vinaigrette
If you’re new to Dragonfly and to chef Dan Landsberg’s skillful cooking, the restaurant’s new fall menu has your name all over it. Regardless of where you finish, start your dinner with Landsberg’s baby beets. They’ve never tasted so vibrant, so healthy, so intensely purple and yellow.
Landsberg slowly roasts them until until they are soft and buttery and and as sweet as brown sugar. Then he tosses them with little crumbles of goat cheese and candied walnuts. On the side, he slides in a few bruleed orange slices and a fistful of smoked pork belly lardons.
Enough? No way. A generous spoonful of bacon vinaigrette brings it all home. If you’re lucky, he’ll add on one of his ponzu-and-honey glazed Berkshire pork belly lollipops to kick it up to 11.
And if you’re really lucky, you’ll grab a few of your friends and book one of the Hotel ZaZa’s new bungalows for the night. That way, Landsberg can cook for you in your bungalow kitchen while you and your crew sip cocktails by the chiminea outside your front door.