ArtsRiot’s Chef George Lambertson Shares 2 of His Favorite Recipes
With a colorful menu and destination-worthy cocktails, the ArtsRiot kitchen stands alone as a great reason to visit the Pine Street venue. Chef George Lambertson shared two of his favorite recipes—one from the menu, and one from the bar—that highlight his bold cooking and big flavors.
ArtsRiot’s Sergio Leone
With bright citrus balanced by Campari’s herbaceous, bitter edge, the Sergio Leone is one of ArtsRiot’s best-selling cocktails. It’s perfect for making for a group, so the recipe is based on the proportions that bartenders use: Simply decide how much you’d like to mix, fill up your cocktail shaker, and raise a glass to destroying apathy, ArtsRiot style.
2 parts unaged tequila
1 part Campari
2 parts freshly squeezed lime juice
2 parts simple syrup
Lime or grapefruit wedge (for garnish)
Combine all ingredients in a cocktail shaker with ice, then shake for about 15 seconds. Strain onto fresh ice in a double rocks glass, and garnish with a citrus wedge.
Note: To make simple syrup, combine equal quantities of granulated sugar and hot water, stir until the sugar dissolves, and then let cool.
ArtsRiot Crispy Brussels Sprouts
With a piquant blend of hot, sour, sweet, and salty flavors, these Brussels sprouts are a show stopper—as Chef George put it, “This will change your life and make you throw all those trash Brussels sprouts recipes you have in the bin.” For best results, use a table-top deep fryer—the ArtsRiot kitchen uses non-GMO canola oil.
1/4 cup Chinese black vinegar
1/4 cup Three Crabs fish sauce
2 Tbsp sesame oil
2 Tbsp Sriracha sauce
3 Tbsp sugar
1 Tbsp ground Sichuan peppercorns
1 Tbsp minced shallots
1 Tbsp chili flakes
3 springs of cilantro
1/4 cup salted, roasted peanuts, crushed
1. Combine all dressing ingredients in a stainless-steel bowl and whisk until fully incorporated. According to Chef George, the mixture should resemble a dark vinaigrette and should “smell so good your toes curl and eyes roll back in your head.”
2. Set the fryer to 360 degrees, then add the Brussels sprouts carefully—they will snap and hiss as they begin to cook. When the Brussels are golden brown, remove them from the oil and let drain in the fry basket.
3. Transfer to a bowl, coat with dressing, and season with salt or lemon to taste. Mount the Brussels sprouts in a serving dish, and garnish with peanuts and cilantro.