Sweet-Potato Fries With Harissa Aioli - secret off the menu item, shh...
off-menu pizza w. a super-crispy crust that's built in a cast-iron skillet-dough is put in the pan to cook w. toppings added as it goes; whole thing is quickly finished in an oven
Nico Calzone-yep, real last name-makes this awesome four-point pie called "The Stella". Seasonal toppings (or fillings in this case) change every day. Just ask.
Ricotta Tortellini: rich combination of creamy ricotta and seasonal produce (eggplants pictured here) #cachet #supersecret
secret dish: a plate of linguine and ricotta finished with a garden's worth of herbs from the trattoria's rooftop, "Linguine alla Herbe".
El Gringo Cocktail: this got bumped from the menu but proved so popular that the bar can make it on demand: tequila, tarragon-infused triple sec, muddled jalapeño, housemade sour mix, smoked sea salt
Gluten-Free Pasta ---> Chef Nick Anderer's kitchen always has a few gluten-free pastas available (one of which is usually house-made) & can pair any of them w. whichever sauce you want.
Bar diners can get individual pizzas if they ask. The crispy dough is made w. a 15 year old sourdough starter, and the toppings change regularly.
Corn Beignets = Choux pastry beignets, mixed w. cornmeal & fresh kernels (ideal accompaniment to Champagne). Not only are these fritters unlisted, they aren't even available until 10 p.m.
Secret burger: Piedmontese beef slathered w. homemade pimento cheese, topped w. bacon, pickle jalapeño slaw, pickles, lettuce. On the side: homemade tater tots.
Kill Devil: rhum agricole (a French-controlled type of rum made w. sugar cane), green Chartreuse, bitters. The garnish: a liqueur-filled lime cup that the bartenders set aflame
The Red Cat's over-the-top deep-fried bacon dish has been on and off the menu sporadically since its inception. And though it's currently off, the restaurant assures us it's always available.
