Upon seeing “lamb neck” on a menu, one may keep browsing, but chef Pat Szoke of The Industry, 1401 E. Moyamensing Ave., insists it tastes just like lamb.
“They’ll actually shred off the bone,” he said of the pieces of the less expensive cut of meat he uses in his $12 small plate, Lamb Neck Ragout.
Szoke, who previously served as sous chef at Center City restaurants including Vetri and the Farm and the Fisherman, wanted to create a menu of not-your-typical bar snacks — that aren’t deep-fried either. He drew some inspiration from a pork neck ragu dish at Chicago’s Purple Pig and a favorite snack.
“One thing I like to eat is cold marinara,” the Downingtown native who now calls Center City home said.
While The Industry, whose name references the restaurant business, provides its food peers with a 20 percent discount, it also serves food until 1 a.m. at its Pennsport location to better accommodate those with unusual schedules. However, anyone now can recreate the sauce he pairs with toasted bread for dipping purposes at any time of day or night.
6 lamb necks
Salt and pepper, to taste
1 bunch of celery
1/2 bunch of rosemary
1 10-ounce can of tomato paste
1 quart of red wine
1 No. 10 can of tomatoes (about 6 pounds)
3 quarts of water
Generously season the necks with salt and pepper and brown them evenly all over in a large roasting pan. Set the necks aside.
|Chef Pat Szoke|
Add the vegetables to the pan. Allow to caramelize and deglaze with the tomato paste and red wine. Return the necks to the pan. Add the tomatoes and cover with the water. Wrap the pan in tin foil and braise in the oven at 325 degrees for about three hours until tender.
Allow to cool and pick the meat from the bones, skim off the fat from the top and reseason with the salt and pepper. Makes about 10 quarts. Serve with toasted bread.
Owners: Dave Garry and Heather Gleason
Opened in June 2012
1401 E. Moyamensing Ave.
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