Nick Zocco

The Bison Ribeye entrée at fine-dining concept Urban Hill is a tale of two extremes. On one end, the steak is an exercise in simplicity, solely seasoned with salt and pepper to give diners a clean taste of the rich bison meat, an animal that was once hunted to the brink of extinction. Today, ranchers have brought bison populations back, using sustainable practices and regenerative agriculture to manage herds responsibly and make the meat widely available once more.

On the other end, the housemade mole negro served with the bison is a study in complexity, requiring the classic sauce’s 20-plus ingredients and labor-intensive process, resulting in a sublime layering of spice, sweet, savory and heat. The dish is rounded out with tequila-caramelized onions and ember-roasted Brussels sprouts topped with Cotija cheese, resulting in a meal that integrates the Wild West with Mexican flavors. “Guests are intrigued by how different the entire dish is, and it has exceeded many customers’ expectations,” says Nick Zocco, Executive Chef.