Photo by Jenn Ocken

Dish: Provisions’ Short Ribs

The new Provisions on Perkins, which opened this fall, serves contemporary comfort food in the space formerly occupied by Galatoire’s Bistro. Co-owner Paul McGoey, who runs a group of eateries in New Orleans, reshaped the vast interior into cozy quadrants and created a modern Southern menu that’s both trendy and relaxed. The short ribs are classified under the “Low and Slow” menu heading. “It’s one of life’s essential provisions,” says McGoey. The ribs’ tenderness springs from a nine-hour, two-part cooking process (the first half, dry-rubbed and smoked, and the second half, braised with root beer, onions, carrots, garlic, beef stock and salt and pepper). Aromatic and meaty, they’re served with goat cheese thyme grits and a gravy of sautéed Portobello mushrooms, field peas and braising liquid. The dish is finished with sweet, savory red onion “bark.”

Eat at Provisions:
3535 Perkins Road, Suite 400

Monday through Thursday, 11:30 a.m. to 10 p.m.
Friday and Saturday, 11:30 a.m. to 10:30 p.m.
Sunday, 10 a.m. to 5 p.m.