"During brunch and dinner on Easter Sunday, L’Ardente will serve porchetta ($44), a Berkshire Porcelet belly rubbed with a spice mix of Calabrian chili, orange zest, fennel, and mustard powder. The pork gets roasted, sliced and is served with creamy polenta alongside parmesan and espelette pepper, plus roasted carrots, Granny Smith apples, and an agrodolce sauce." - Vinciane Ngomsi