Lamb neck gravy at the Industry
Pat Szoke first experimented with pork on the way to developing this memorable dish, but his pivot over to lamb necks which are even richer than the shoulder landed him an instant classic. Its simple: lamb necks braised in red wine and rosemary-accentedtomatoes, topped with creamy house-made ricotta and then served with grilled baguette rounds. Warning: When the bread is gone, you might find yourself licking the cast iron skillet the gravy comes in.
1401 East Moyamensing Avenue, Philadelphia, PA | 215-271-9500 | Website