Benjy Levit, the restaurateur behind Benjy’s, Local Foods, and Milton’s, recently debuted Lee’s, the newest concept from the Local Foods Group. The Rice Village bar crafts an extensive cocktail menu led by Máté Hartai, blending classic and modern techniques to match the space’s upbeat ambiance. Pairing perfectly with the drinks are globally inspired bites from Siegel-Gardner and Chef Kent Domas. Highlights include hamachi tacos, Takoyaki arancini, crispy polenta with blue cheese fondue, and wings stuffed with chicken sausage. For dessert, there’s an ice cream sandwich with brown butter cookies and sorbet pops. At Lee’s, every bite complements the fun and innovative cocktail experience. miltonandlees.com
The Bread
Chef Kent Domas says the tigelle is a classic street food from the Bologna region. Like pizza dough, Domas cooks it in a press to give it a crispy texture akin to pizza crust. Afterward, he brushes it with a fragrant rosemary garlic butter. “The ampersand came with the press that we were able to find,” said Domas. “We say the “&” is part of Milton’s “&” Lee’s because we serve the dish at both restaurants.
The Ham
The Tigelle sandwich features San Daniele aged prosciutto, an Italian cured ham from the town of San Daniele in Northern Italy, known for its sweet and delicate flavor and velvety texture.
The Cheese
Chef Domas chose taleggio cheese because “it is a sharp, funky cheese that works well with salty ham, crisp apples, and the sweetness of the honey.”
The Mix-Ins
The flavors of the Tigelle sandwich come together with a touch of honey. The simplicity of the ingredients and preparation shines, allowing the natural flavors to come through.