Grange Restaurant & Bar

If you happened to be strolling near the corner of 10th and J streets just past midnight recently and gazed through the large windows of the new Grange Restaurant & Bar, you would have spotted one very talented, forward-thinking chef, immersed at the back of the house.

It was after hours, of course, but Michael Tuohy (pronounced Too-ee) was preparing a large batch of braised short ribs.

Rub the meat with salt and pepper. Sear it at high heat in grape seed oil, forcing the juices toward the center. Sauté the mirepoix, deglaze with zinfandel, which nudges the fond from the pan and builds flavor in the stock, which goes into the pot, which braises the beef.

(Full review)