themselves when it comes to appearance, but proper technique is of utmost importance. A seared steak has to look properly caramelized instead of gray and boiled. Garnishes are added sensibly to help elevate the dish. Everything has to have a purpose to improve the final taste, texture, and appearance. His current favorite on the menu is the dry-aged Half Liberty duck that has been marinated in Koji for 24 hours. It is then lightly smoked with lavender and maple syrup, then served with roasted sweet broccoli and black garlic sauce. It is a simple yet complex dish of harmonious flavors. Chef Weibull is also working on a new dish—a fried wild mushroom rice with soft egg—that is sure to become a vegetarian favorite when it goes on the menu.
On the drinks side, Dirty Habit has a great Whiskey and Rye program. The talented mixologists use their skills to incorporate seasonal products as the food and beverage teams collaborate frequently. Chef Weibull’s favorite is Gentleman’s Dignity, made with Benjamin Chapman 7 year Rye, Madre Mezcal, Aperol, Elderflower, and Montenegro Amaro. From the decor to the food and drink, the overall continuity is important to him. “Dirty Habit is sexy and provocative. We try to keep that theme going in all things we do, especially in dishes,” he says. “They are created to enhance one’s palate and senses, but also familiarity is emphasized. So, we try to create things that mostly come from past food memories that our guests can relate to. The ambiance in Dirty Habit just enhances that.”
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