By Mike Kostyo
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.
ABOUT THE AUTHOR
Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].
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