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Chef Ethan recently joined Carly Henderson & Mireya Garcia on Studio 13 Live for their Emerald Eats segment to teach them how to make Cacio e Pepe at home, talk about our upcoming Endometriosis Awareness Month Dinner , and restaurant openings coming soon! Watch the segment using the link below! Emerald Eats: Ethan Stowell Restaurants CEO Makes Cacio e Pepe Want to make this dish at home? Follow Chef Ethan's recipe below: Cacio e Pepe Recipe Ingredients: 1 pound dried spaghetti 4 ounces unsalted butter 1.5 tablespoons cracked black pepper 1/2 cup freshly grated pecorino Romano Salt Directions: Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions. While the pasta is cooking, melt the butter and the pepper in another pot. Do not brown, and keep warm. Once the pasta is cooked, strain but reserve one cup of the pasta cooking liquid. Add the cooked spaghetti and 1/2 cup of the pasta water. With a rubber spatula or a wooden spoon, vigorously stir in the cheese. If it’s not a little saucy, mix in a little more, or all, of the pasta cooking liquid. Season to taste with salt and serve while hot.

A staple on the Tavolàta menus, our Rigatoni is loved for a reason. It's simple and delicious! Recreate this fan favorite at home to impress at your next dinner party! And of course, we're always ready to serve you a plate when you want the taste without the work! Follow Chef Ethan on Instagram for more recipes! You can find him here. INGREDIENTS 2 cups basic tomato sauce (recipe below) 3 tbsp olive oil Kosher salt and freshly ground pepper 1 pound rigatoni pasta 1 pound Italian sausage, casings removed Parmigiano-Reggiano, grated INSTRUCTIONS In a sauté pan over medium heat, sauté the sausage in the olive oil until lightly browned, about 4-5 minutes. Add the tomato sauce and cook for about 8-10 minutes to blend the flavors. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, or until just al dente. When the pasta is ready, drain and tip into the pan with the sauce. Season with salt and pepper and toss Divide the pasta between four bowls and garnish to taste with Parmigiano-Reggiano Serve immediately. BASIC TOMATO SAUCE Ingredients: 2 (28-ounce) cans of whole, peeled San Marzano tomatoes 1/4 cup extra-virgin olive oil 6 cloves garlic, sliced 8 to 10 fresh basil leaves, depending on size Kosher salt and freshly ground pepper Instructions: Put the tomatoes in a deep bowl and crush them with your fingers. Heat the olive oil in a large saucepan over medium heat and sauté the garlic until tender but not browned, 2-3 minutes. Add the tomatoes and basil leaves. Cook over medium-low heat for 30 to 40 minutes Season lightly with salt and pepper Use an immersion blender, if you have one, or pulse in a food processor to create a rough purée with some texture. The sauce keeps, covered in the fridge for up to 3 days, and freezes well.

ESR Executive Chef Addam Buzzalini is back with his popular Latkes recipe. Sunday, December 18th, marks the beginning of Hanukkah celebrations, and it's our tradition to share this recipe. Latkes are a traditional Hanukkah food with roots tracing back to the 14th century. INGREDIENTS 4 ea russet potatoes (2#) 1# yellow onions peeled and quartered 4 ea. eggs 4 tsp. kosher salt 2 tsp. baking powder 1 cup AP flour 1 tsp. fresh cracked pepper Canola oil, schmaltz (rendered chicken fat) or grapeseed oil (Chef Addam prefers schmaltz) as needed for cooking Chopped chives or scallions to garnish (if desired) Sour cream or creme fraiche to garnish (if desired) Instructions Using a food processor with a coarse grating disc, grate the potatoes and onion. Transfer the mixture to a clean dish towel and squeeze and wring out as much of the liquid as possible. Working quickly, transfer the mixture to a large bowl. Add the eggs, flour, salt, baking powder and pepper, and mix until the flour is absorbed. In a medium heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of the oil. Once the oil is hot (a drop of batter placed in the pan should sizzle), use a heaping tablespoon to drop the batter into the hot pan, cooking in batches. Use a spatula to flatten and shape the drops into discs. When the edges of the latkes are brown and crispy, about 5 minutes, flip. Cook until the second side is deeply browned, about another 5 minutes. Transfer the latkes to a paper towel-lined plate to drain and sprinkle with salt while still warm. Repeat with the remaining batter. A note: Chef Addam topped his latkes with Tsar Nicoulai caviar, crème fraîche, and chives. For those who keep kosher, Chef recommends skipping the caviar or subbing it with a kosher option like salmon caviar.

Fall finally decided to show up in Washington, and our menus reflect it! You can find all the seasonal flavors people have come to love, plus a few surprise contenders. We've rounded up some of our favorite new dishes from across the ESR family of restaurants to help guide you through the season! Come enjoy a new Fall dish at your favorite ESR location! Some of Our Favorite Fall Options: