Modern American

I may not be able to chew, but I can sure dream of what I'd like to eat if I can – this mouthwatering open faced beef ravioli by my Chef. Al dente sheets of handmade pasta cascade between gloriously tender beef braised for 16 hours in red wine; sweet carrot cream that really brings the dish together, finished with Parmesan and chives – you'll know luscious when you taste it.

We're a greater fan of the beef cheek than pork, but this the pork cheek at CATO is done beautifully. Juicy slow cooked strips of pork cheek are sealed in "fata" cooking foil and steam-baked in an elegant cream of port wine mustard, retaining its porky sweetness with tenacity. Portions are pretty large, even for a main, so we reckon you'd be better off ordering to share. "The cheekiest part of the animal, served up in a bag", reads the menu.
It sure is.