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In Omnivorous Mike Sula profiles chef Brian Jupiter, a New Orleans native who at the new Noble Square barstaurant Frontier is smoking whole pigs, lambs, goats, and wild boars and featuring game dishes such as pulled boar sandwiches and elk shepherd’s pie (there’s a recipe for that here). The rustic western-themed sports bar—presided over by a stuffed black bear—also offers oysters, burgers made with Slagel Farms chuck custom-ground down the street at Rob Levitt’s Butcher & Larder, and whole grilled redfish inspired by Cochon, a restaurant in the Warehouse District of Jupiter’s hometown.
In One Bite Sula gives a recipe for oden, a Japanese winter stew based on a broth made with dashi, mirin, and soy and filled with slow-cooked that might include daikon, hard-boiled quail eggs, and various packaged fish cakes and varieties of fried tofu.
