Charlie Foster

The Crispy Lamb Ribs dish holds the title of “top seller” at farm-to-plate concept Woods Hill Pier 4. Menued as a shareable, it stands out with a balance of salty, sweet, crispy, unctuous and spicy. “It’s a very satisfying combination, with the pairing of freshly torn herbs and an assortment of crispy-fried puffed garnishes,” says Charlie Foster, executive chef, Concord Restaurant Group. “By salt curing and then confiting the ribs in lamb fat and pairing with a sweet-and-sour gastrique, the idea is to offset the fattiness of the fried meat with a sticky-sweet sauce.”

In addition to the compelling flavor story, Foster credits the dish’s success to its interactive nature. “It’s meant to be eaten with your hands,” he says. “This, I think, is a nice way to get the guests feeling comfortable and involved in their dining experience.” Thanks to their popularity, the ribs remain a menu fixture, despite pricing issues. “The dish has very little else on the plate to balance out the cost,” he adds. “However, since it sells consistently and is highly enjoyed by our guests, we are able to keep it on the menu as a high-volume seller. This helps to offset the reduced margin.”

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