Todd English

• Brooklyn Porterhouse with Cilantro Marinade

"Brooklyn porterhouse" is a term that the meat packers in the old Jewish sections of New York used for skirt steak in the early twenties.

• Whole Roasted Garlic-Studded Rack of Veal

Serve this impressive dish for a truly elegant occasion when you're not con-cerned about your budget. Roasting the whole rack is the most succulent and delicious way to serve veal.

• Pan-Roasted Rib Eye with Gargonzola Vidalia Onions

I always joke that when Olives' tenure is done, I'll convert it into a steakhouse, with this dish as the star attraction.

• Gingered Slow-Braised Lamb Shanks

Braised lamb shanks are the foundation for much of the cooking at Olives and used as the base when making many sauces.