logo
Food Advertisements by

Tag: Pacific Northwest

Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese

Summer Peach Arugula Salad with Elderflower Vinaigrette and Crumbled Feta Cheese

Fresh BC peaches and arugula is one of the simple, quintessential summer salads that reminds us that seasonal ingredients are at their very best. The ingredients speaks for itself and everything just pairs well together without much fuss. This Summer Peach Arugula Salad with Elderflower…

Glowbal’s Super Secret Chef’s Table Menu

Glowbal’s Super Secret Chef’s Table Menu

Last night I ate in the prep kitchen at Glowbal with Emad Yacoub, owner of the Glowbal Group with a few selected OG food bloggers – Sherman, Diana, Dennis. Catch our Instagram, in our IG Stories to see us being led down the restaurant downstairs…

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour (check the label for 100 percent buckwheat flour to make sure they’re gluten-free, if that’s a priority), offer a nutty quality to the dish while mushrooms and the requisite soft-boiled jammy egg give a familiar umami tang. Greens are required here, for me at least, making this healthy meal-in-a-jar (or container or bowl) look and feel three-dimensional. The just-add-water method means no accidental spills and a lighter lunch to take in your bag. This recipe actually reminds alot about the vegetarian ramen bowl from Harvest – a tiny grocer/restaurant in Vancouver’s Chinatown.

 

 

MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

 

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
MODERN LUNCH COOKBOOK REVIEW ALLISON DAY NOMSS.COM FOOD BLOG CANADA

Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe

  • Author: Allison Day
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: lunch, noodles, ramen
  • Method: meal prep, stove top
  • Cuisine: Japanese

Description

The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing.


Scale

Ingredients

RAMEN BROTH CONCENTRATE

  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha
  • 1 small or ½ large (7 oz) sweet potato, peeled and chunked
  • 1 cup water, plus more for steaming sweet potato
  • 2 Tbsp organic vegetable or chicken bouillon powder
  • 2 Tbsp white miso paste 1 Tbsp rice vinegar
  • 2 tsp minced fresh ginger
  • ¼ tsp toasted sesame oil Sriracha

VEGETABLES, EGGS, AND SOBA NOODLES

  • 4 portobello mushrooms, diced
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp gluten-free tamari
  • 4 large eggs
  • 2 bundles (6½ oz) soba noodles (buckwheat noodles)
  • 2 cups steamed greens (broccoli, broccoli rabe, kale, etc.) or packed raw spinach
  • Black sesame seeds (optional)
  • Minced fresh red Thai chili (optional)
  • 4 cups (1 cup per serving) just-boiled water from the kettle, for serving

Instructions

  1. For the broth concentrate, steam the sweet potato until tender, about 10 minutes. Add to a blender or food processor along with 1 cup water, bouillon powder, miso paste, rice vinegar, ginger, sesame oil, and Sriracha to taste, and then blend until smooth. Transfer the mixture to a jar and store in an airtight container in the refrigerator for up to 1 week.
  2. For the vegetables, eggs, and soba noodles, preheat the oven to 425°F and bring a large pot of water to a boil.
  3. Toss the mushrooms with the sesame oil and tamari. Place the mushrooms on a large rimmed baking sheet and roast for 15 minutes, until shrunken and deep brown. Set aside.
  4. Carefully place the eggs in boiling water and cook for 6 minutes. Fill a medium bowl with cold water. Once the 6 minutes are up, use a slotted spoon to remove the eggs from the pot and place them in the bowl of cold water to help loosen the shell, keeping the boiling water on the stove for the noodles. Gently peel the eggs, being careful not to break the white or the yolk will run out (they’re not as sturdy as hard-boiled eggs), and set aside. Then, cook the noodles in the reserved boiling water according to package directions, until tender. Drain the noodles, rinse with cold water, drain again, and set aside.
  5. To assemble, for each serving, add ½ cup of broth concentrate to a large jar or airtight container or build at home in a bowl. Top the broth with a portion each of noodles, mushrooms, steamed greens or spinach, a peeled whole egg, and sesame seeds and chili to taste. Seal and store refrigerated.
  6. When you’re ready for lunch, for each serving, pour 1 cup (enough to cover) of boiling water over top, seal, and let stand for 3 minutes to reheat fully. Open the lid, give the soup a gentle stir, slice the egg in half with your spoon, and then eat.

Notes

GO PLANT-BASED To make this meal vegan, use vegetable bouillon and replace the egg with cubed smoked tofu.

Keywords: meal prep, meals in a jar, ramen, noodles, miso sweet potato broth, broth concentrate

Recipe Card powered byTasty Recipes

 

 

 

Acknowledgement

Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

 

Where to Purchase?

Amazon

 

 

FOLLOW:
instagramfacebooktwittersnapchatyoutube

 

From The Official Press Release

From acclaimed cookbook author and award-winning blogger Allison Day comes Modern Lunch, a collection of 100 recipes that celebrate the midday meal.

Modern Lunch is the new lunchtime hero for time-strapped, budget-conscious, and salad-fatigued people everywhere. Focusing on healthy, quick–and, yes, Instagrammable–recipes, Allison takes readers on a feasting journey inspired by fresh flavors and ingredients, her travels, and minimal effort. Meals in jars and adult-appropriate lunchboxes will actually make you look forward to lunch now, especially when recipes like Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette, Tomato Sourdough Soup with Cacio e Pepe Socca Triangles, and Walnut-Crusted Avocado, Feta, and Eggs with Pesto Rice are waiting for you. Find inspiration for delicious lunches to eat at home, too, like Greek Chopped Salad with Crispy Peppercorn Salmon, and a new take on the classic ploughman’s lunch. Spend weekends with friends gathered around easy-to-assemble platters and picnic baskets, and enjoy homemade brunches that rival any restaurant’s. And, if you’re someone who likes to improvise, Allison shares her staple recipes and tried-and-tested strategies for mastering meal prep, as well as ideas and combinations for quick, on-the-fly lunches that encourage creativity but promise satisfaction–even if you have to dine at your desk.

With dazzling recipes and photography, and smart tips on hacking the lunchtime game, Modern Lunch proves that a delicious, exciting, and inventive lunch can be achievable for any appetite, wallet, and busy schedule–and maybe even spark a little office envy.

 

 

ABOUT THE AUTHOR

ALLISON DAY is a cookbook author, writer, editor, food stylist, and creator of the Taste Canada award-winning food blog Yummy Beet. Allison’s third cookbook, Modern Lunch (Appetite, Penguin Random House Canada) will be released in the spring of 2019. Her first cookbook, Whole Bowls, and single-subject second cookbook, Purely Pumpkin, are both out now. She’s contributed to and been featured in The New York Times, Chicago Tribune, Vegetarian Times, Food Network Canada, SHAPE, FLARE, and more. Allison lives in Ontario, Canada and London, United Kingdom
GUSTO LATINOAMERICANO AT LIFT BAR & GRILL | VANCOUVER INTERNATIONAL WINE FESTIVAL 2019

GUSTO LATINOAMERICANO AT LIFT BAR & GRILL | VANCOUVER INTERNATIONAL WINE FESTIVAL 2019

Vancouver International Wine Festival is one of Canada’s premier food & wine event that you don’t want to miss. Although this year’s themed wine region is California, we enjoyed a sumptuous winery lunch at Lift Bar & Grill at Coal Harbour featuring food-friendly wines from Chile and Argentina.…

Fraser Valley Specialty Poultry “When Poultry Meets Wine” Pop-up Dinner at Edible Canada

Fraser Valley Specialty Poultry “When Poultry Meets Wine” Pop-up Dinner at Edible Canada

The other night I attended a “When Poultry Meets Wine” popup dinner at Edible Canada with Fraser Valley Specialty Poultry. The action-packed evening was filled with delicious eats featuring different poultry products, wine pairings from Ripples Estate Winery and a culinary demonstration by Chef Tobias on…

GUSTO LATINOAMERICANO at Lift Bar & Grill | VANCOUVER INTERNATIONAL WINE FESTIVAL

GUSTO LATINOAMERICANO at Lift Bar & Grill | VANCOUVER INTERNATIONAL WINE FESTIVAL

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

Vancouver International Wine Festival‘s Winery Lunch took place yesterday at Lift Bar & Grill at Coal Harbour. The reception featured a sumptuous sit-down lunch featuring food-friendly wines from Latin America. Enjoy wines from Argentina, Chile and Uruguay.

 

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

Featured Wines:

 

My favourite was the crisp Alpha Chardonnay 2015 from Vina Montes and the creamy full body red Gran Reserva Malbec 2012 Lamadrid Estate Wines.

 

Featured Lunch Menu:

  • AMUSE
  • CHORIZO POTATO CROQUET: Spicy avocado aioli
  • SEAFOOD CHAWAN MUSHI: Steamed savory egg custard, Argentinean prawn, Octopus
  • TEQUILLA BRAISED BEEF SHORTRIB: Chimichurri, acidulated onion, Pomme puree, winter vegetables
  • RUMCHATA ALMOND CAKE: Vanilla custard, dulce de leche, Cinnamon ice cream

 

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

VANCOUVER WINE FESTIVAL GUSTO LATINOAMERICANO LIFT BAR NOMSS.COM FOOD BLOG

 

 

 

 

 

more: Wine Festival 10 Things To Know | LA VITA RUFFINO | WINES OF VENETO & SICILY | Italian Dinner at Yew Seafood

 

 

 

FOLLOW:
instagramfacebooktwittersnapchatyoutube

 

Lift Bar & Grill
URL: http://liftbarandgrill.com
Cuisine: Pacific Northwest

 

Hours:

Mon 11:30 am – 11:00 pm
Tue 11:30 am – 11:00 pm
Wed 11:30 am – 11:00 pm
Thu 11:30 am – 11:00 pm
Fri 11:30 am – 11:00 pm
Sat 11:00 am – 11:00 pm
Sun 11:00 am – 11:00 pm

 

Menchion Mews, Vancouver, BC V6G 3H2
(604) 689-5438

 

 

BANTER ROOM VANCOUVER | YALETOWN

BANTER ROOM VANCOUVER | YALETOWN

Banter Room is one of the newest restaurants in Yaletown between Nelson and Helmcken Street – next to The Greek By Anatoli. This restaurant offers comfort food as well as healthy options their signature deluxe acai bowl. They have a spacious patio and a lounge…

Botanist Restaurant Dinner Menu | Fairmont Pacific Rim Vancouver

Botanist Restaurant Dinner Menu | Fairmont Pacific Rim Vancouver

Last night I returned to Botanist Restaurant at Fairmont Pacific Rim Hotel to continue my week long birthday celebration with a dear friend of mine. After attending the media opening party, I’ve wanted to come back and truly enjoy a sit down meal in their…

Burdock & Co Vancouver | Spring Menu – Pink and Orange Wine Bloom

Burdock & Co Vancouver | Spring Menu – Pink and Orange Wine Bloom

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

It’s always a treat when we visit Burdock and Co. whether it is for Brunch or a Chef’s pop-up dinner. We love Chef Andrea Carlson’s organic small plates and Naturalist wines in a casual setting. After their recent Platinum award for Wine Program Excellence at the Vancouver International Wine Festival, Burdock & Co has decided to switch things up to celebrate the season. Starting this week, the wine list will be in full bloom with orange and pink wines only, with a fresh harvest of spring ingredients to complement.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Burdock and Co.’s Spring Menu is crafted with select wines in mind and seasonal greens such as fiddleheads, knotweed and spring asparagus. Salads include foraged greens like watercress, ox-eyed daisies, shooting stars, sorrel, monad and blossoming currents. Of course, the dish changes each week depending on what the foragers bring in through the kitchen doors.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Spring Menu includes a la carte selections as well as Family Style sharing menu for $56 per person.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

We started the evening off with some cocktails and non-alcoholic mocktails.

Burdock’s Boilermaker: saison beer, whiskey, gingerbeer, burdock root, sour ginger, plum and rootbeer bitters. Any drink with gingerbeer is always good in my books!

Lavender’s Blue: lavender and hibiscus flower, lemon, grapefruit and hops bitters, sparkling water. Rigorously refreshing and not too sweet. If you insist, ask about adding some gin.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

House Milled Sourdough Bread 6: this sourdough bread with rye is deliciously insane and served with cultured butter. Lightly salted for the irresistible that you’d want to order seconds just eat alone and to soak up the sauces from the other dishes you’re going to consume.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

2014 Denavolo “Catavela” Coli Piacentini, Emilia Romagna ITALY

funky stonefruit, limestone minerality, orage blossoms, bright and textured

 

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Grilled Humbolt Squid 17: perfectly cooked squid is tender and has a marvelous toothsome silky texture. Anyone knows that it cooks very quickly and once it’s overcooked it will taste like erasers. Who wants to eat rubber bands? Not me!

Served with picked ramps and marinate in fermented barley chilli, lemon, and ginger.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Roasted Knotweed with White Proscuitto 16: Pictured above does not include proscuitto as pregnant ladies should avoid cured meats and cold cuts. It is served with duck hollandaise! We loved the balance of acidity, texture and the smokiness from the grill. Suddenly this it puts a whole different meaning to this invasive species of Japanese knotweed (Fallopia japonica) in British Columbia.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

2014 Le Soula “La Maceration”, Cotes Catalanes, FRANCE

bright floral stone fruit, cantelope, plenty of tannic grip for a brilliant drying finish.

 

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Fried Goat Gouda and Roasted Endive Salad 19: served with charred radicchio, sundried olives vinigrette and watercress.

 

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Spring Asparagus 18: cured bergamot, chilli, malted rice butter and puffed rice for texture.

 

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

2015 Heidi Schrock “Rose Biscaya”, Burgenlad, AUSTRIA

red licorice, intense strawberries, soft on the finish.

 

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Miso Caramel Glazed Duck Leg 23: fried brassica crumb with cauliflower and broccoli, garlic mirin glaze.

 

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

Chocolate Mousse: Chilled chocolate mousse is mildly bitter with a smooth finish.

 

The most popular pairing du jour is the fettuccini tossed in a sea urchin butter sauce and cured egg yolk, paired with the popular ‘Ageno’ from La Stoppa. The umami of the pasta brings out the stone fruit freshness of the wine, and it is noted that when this pairing hits the table, the conversation usually stops – it’s a good kind of quiet.

I’m also looking forward to other dishes like the Crispy Chicken with Dill Pickle Mayo and also the Udon in Sesame Seed Broth with fiddleheads from Vancouver Island.

 

The new wine program will remain at the restaurant while quantities last – upon wine stock completion the restaurant will return to its original award winning list.

Burdock and Co Vancouver Spring Menu Orange and Rose Wine Nomss.com Delicious Food Photography Healthy Travel Lifestyle

I was invited by Burdock & Co.  for their Spring menu tasting.

 

FOLLOW:
instagramfacebooktwittersnapchatyoutube

Burdock & Co
URL: http://www.burdockandco.com/
Cuisine: Canadian, Tapas Bar

 

Hours:
Mon 5:00 pm – 10:00 pm
Tue 5:00 pm – 10:00 pm
Wed 5:00 pm – 10:00 pm
Thu 5:00 pm – 10:00 pm
Fri 5:00 pm – 10:00 pm
Sat 5:00 pm – 10:00 pm
Sun 5:00 pm – 10:00 pm

 

 

2702 Main St, Vancouver, BC V5T 3E8
(604) 879-0077

 

 

 

 

 

Burdock & Co. Menu, Reviews, Photos, Location and Info - Zomato

Botanist Restaurant Dining | Fairmont Pacific Rim Vancouver

Botanist Restaurant Dining | Fairmont Pacific Rim Vancouver

Botanist Restaurant will soon open doors on April 24, 2017 at the Fairmont Pacific Rim Hotel. Replacing the old Oru Cuisine is a beautiful West Coast botanical chic restaurant.   This #plantlife decor with soft pink aesthetic is designed by award-winning Ste. Marie Design (Kissa Tanto, Savio Volpe, Mosquito) with with…

Cha Le Tea Merchant Vancouver | Chic Tea Bar Yaletown

Cha Le Tea Merchant Vancouver | Chic Tea Bar Yaletown

Cha Le Tea Merchant Cafe is a new chic tea bar that recently opened in Yaletown, Vancouver (1207 Hamilton Street). It offers a proprietary line of premium, single-origin Chinese teas to Canada. While many people think of full service cafes, coffee shops comes to mind, tea…

Masa, Masa, Matsutake! | Masayoshi and Burdock and Co

Masa, Masa, Matsutake! | Masayoshi and Burdock and Co

masayoshi sushi burdock and co
Chef Andrea Carlson (Burdock & Co) will be partnering with Chef Masayoshi Baba and Masa Shiroki on the Masa, Masa, Matsutake collaborative dinner at Burdock & Co this Sunday, November 20.

The dinner is selling out fast! They are considering offering a second seating. If interested in joining the waitlist, please contact the restaurant by email at julie@burdockandco.com or by calling 604-879-0077 by Thursday, November 17 at 12pm.

Think pine mushroom seasonal dishes paired with locally made sakes (Artisan SakeMaker). Also appearing on the menu will be B.C. grown rice from Shiroki’s Abbotsford rice farm – the first sake rice production in Canadian history and the most northerly rice production in the world!

 

For more info and to purchase tickets head over https://www.eventbrite.ca/e/masa-masa-matsutake-tickets-28933753636.

 

 

Burdock & Co,
2702 Main St, Vancouver, BC V5T 3E8
(604) 879-0077

 

 

Event Info
Sunday November 20th, 9:00pm; potential seating by RSVP
Burdock & Co, 2702 Main St
Dinner $89 (plus taxes + gratuities)
Sake Pairing $40 (plus taxes + gratuities)

 

 

 

Chef Andrea Carlson was first inspired to collaborate with Chef Masayoshi after visiting his Fraserhood restaurant and having the Omakase menu, especially enjoying the Clear Soup, made to order, tableside and watching his intricate and precise knife skills. Burdockandco.com
Masayoshi Baba was born with great passion of Japanese cuisine. He has almost 20 years of kitchen and sushi experiences with many types of Japanese cuisine, “WA SHOKU” but his passion is not only Japanese food. He has studied many kinds of international cuisine. He started his kitchen experience when he was a university student. Since then, he has never stopped studying food. His creations are based on Japanese cooking techniques but he uses many different cultures’ cooking techniques to get UMAMI out from each ingredient with perfect timing and seasons. Since he came to Vancouver, he is leading Vancouver Sushi culture as a sushi chef. He was working as a sushi chef at one of the high-end Japanese restaurants for about 10 years and finally he opened his own restaurant with his passion and his own creations. Masayoshi.ca
Masa Shiroki is the Sake Maker for Osake Sakes on Granville Island, which is known as a unique commercial winery that produces award winning, hand-made, small batch sake. Also in his portfolio is rice farm in the Fraser Valley of British Columbia, marking it the first sake rice production in Canadian history! It is also the most northerly rice production region in the world. Shiroki’s Abbotsford rice not only goes towards Sake but can also be found on menus in many Vancouver restaurants. Artisansakemaker.com

 

image credit: 1

VCC Chef’s Table Pop Up Kitchen | Vancouver Community College Culinary Arts

VCC Chef’s Table Pop Up Kitchen | Vancouver Community College Culinary Arts

Vancouver Community College International Culinary Arts Program lasts 17 months. There are various accreditation one can achieve through this program. Sometime during their 11 month program, they get to experience a bit of real life setting in the form of a Pop Up Kitchen. There…

Nightingale Vancouver |David Hawksworth’s New Restaurant

Nightingale Vancouver |David Hawksworth’s New Restaurant

Nightingale, the newest venture of renowned Vancouver Chef David Hawksworth’s new restaurant. It is located in Coal Harbour’s MNP Tower at 1017 West Hastings Street (beside the Marine Building, JJ Bean and Tractor Foods.  Nightingale’s menu focuses on tapas share plates, house made pastas, wood-fire…