Photo by Jenn Ocken

Since he landed at Bin 77 last February, well-traveled veteran chef David Dickensauge has expanded the wine bar’s menu well beyond its signature small plates. Among his notable entrées is the Coffee Demi Braised Short Ribs, served over creamy Parmesan grits with rainbow Swiss chard and topped with fried garlic chips. Dickensauge braises boneless “flat chuck” short ribs in a signature elixir composed of brewed coffee, beer, homemade Worcestershire sauce, and a veal demi-glace that he prepares over a day and a half. There’s nothing rushed about this thoughtfully assembled dish. Best of all, it gets the wine pairing it deserves, thanks to Bin 77’s expansive list. Bordeaux, anyone?

Bin 77
Perkins Rowe, Ste. 160
763-2288
Mon.-Thur., 11 a.m. to 11 p.m.
Fri.-Sat., 11 a.m. to midnight