"Chef Anthony Stagnaro, the new executive chef at Stanly Ranch, does not abide by “basic,” reimaging dishes into something entirely new. Bison tartare eggs are amped up with a puree of fermented Chinese black bean and tamarind, then served with red onion gelee and fresh shiso and sesame leaves. His reimagining of eggs Benedict looks at first like a waffle topped with a soft poached egg until smoked salmon, creme fraiche, trout roe, and a swath of hollandaise are added. The three-in-one dish “is like combining arguably the three best brunch/breakfast dishes ever made into one,” Stagnaro says." - Christina Mueller
