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Marble Lane Launches New Lunch Menu

Marble Lane Launches New Lunch Menu

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Manuel Trevino simplifies the steak joint’s offerings to classics and signature dishes

Good news for Manhattan professionals tired of rotating Chelsea Market’s digs every afternoon and travelers who have been there and done it: Dream Downtown’s Marble Lane Steak Joint + Bar is launching lunch service in its hip and chic space adjacent to the lobby. Top Chef alum Manuel Trevino’s crowd-pleasing menu covers classic go-to’s and signature dishes alike.

Patrons can rely on standard soups, salads, sandwiches, and burgers or venture to try the distinct dishes that put Trevino in the spotlight. Start with tomato bisque or tortilla soup, one of five salads including standout roasted beet and steak options, and sandwiches — all less than $20.

Trevino’s famous Kobe patty melt jostles for attention with the organic turkey burger and Dream burger, while a lobster roll and steak sandwich bring a little more edge to the table. A new handmade pappardelle has been introduced with lamb ragù, fresh peas, and pecorino romano. Dishes like steak frites, edamame ravioli, and crabcake Benedict have stuck around.

Lunch is now available daily from 11:30 a.m. to 4:30 p.m. in the elegant ground floor dining room. Save time to grab a drink at Dream Downtown’s rooftop lounge, PH-D.

Marble Lane Launches New Lunch Menu - Recipes

This char siu pastry (char siu sou) is a traditional dim sum, made with flaky pastry and juicy bbq pork. Armed with this easy recipe, you can make some and enjoy with a cup of your favourite teat at home at any time.

Char siu pastry (aka char siu sou, 叉燒酥 in Chinese) is easily found at Chinese yum cha restaurants in Hong Kong or overseas. The juicy char siu (BBQ pork) is wrapped inside flaky pastries made with lard or shortening. You can tell how delicious and awesome the pastry will be.

With this easy-to-make recipe, you can skip all the fussy steps and make some awesome and flaky char siu pastry on the go.

How to make babka dough

To start this recipe, you will begin to “proof” your yeast which simply means that you are making sure the yeast is alive before combining it with the other ingredients.

To do this, you’ll warm some milk in the microwave or on the stove until it reads 100-110 degrees. Then you’ll add this warmed milk and 1 tsp of sugar to the bowl of a stand mixer and sprinkle the yeast over the top.

Stir it into the milk and then let it stand for about 5 minutes until it is foamy at the top. This tells you that your yeast is good and you can proceed with the recipe. If for some reason the yeast didn’t foam (milk too hot, old yeast, etc) then you would want to start over with new yeast.

From here, the rest is really simple. You will mix in your eggs, vanilla, flour, sugar and salt to the yeast mixture and then let the mixer do the magic.

Mix on low speed until combined and then on medium for about 5 minutes until the dough is smooth. Next, you’ll add in the very room temperature butter and mix for another 4 minutes until the butter is incorporated.

Grease another bowl with baking spray and then transfer the sticky and wet dough into the new bowl. Cover this bowl with plastic wrap and let rise in a warm place for an hour to an hour and a half until it’s doubled in size.

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