By Flavor & The Menu
June 21, 2021

Adam Rosenblum

The Housemade Ricotta has emerged as a winner at Causwells, a casual American bistro. “It’s one of those dishes that we’d get in trouble if we took off the menu,” says Executive Chef Adam Rosenblum of the simple starter that he describes as silky and pleasing in both taste and texture.

Rosenblum tops the ricotta with olive oil, rosemary honey and cracked black pepper, then serves it with lavosh. “The creaminess of the cheese, the aromatic nature of the rosemary, the sweetness from the honey—all come together for a really nice way to start the meal,” he says. A favorite among the restaurant’s guests, the ricotta is also a winner in the kitchen, cross-utilized and featured in other menu items, such as pancakes and sandwiches.