...pan-seared scallops over black Beluga lentils. The lentils had an inviting smoky character due to the use of ham hock broth. A few pieces of frisee dressed in shallot vinaigrette and ham hock pieces were garniture. The plate was finished with a drizzle of Apollo “Sierra” olive oil.

Dish two was corned beef with savoy cabbage leaves, fingerling potatoes and baby carrots.

This was not your ordinary corned beef. The beef (brined for five days) was uber tender and succulent- no need for a knife! The home run was salsa verde a la Scott, a unique touch that added a remarkable taste and brought it all together. Jon poured his Rail Bridge “Lattice”, a red meritage type wine, that paired famously with the corned beef.

During the evening, Scott the instructor discussed all components of the dishes, the whys and why nots. He took time to explain and show everyone his rendition of plating, which ended up getting him a round of applauds.

Back to the Cosmo, where Scott describes the food concept as contemporary American. Add the Cabaret next door as inspiration and play off the New York Theater District dining experience and you end up with great small plates to share and then some!

And the meat- They smoke their own sausage and pastrami, make their corned beef, cure their smoked salmon pastrami, confit their Muscovy duck legs and brine or salt meats and poultry.

Signature dishes? If lunching it, try pastrami and corned beef Reuben sandwiches.

If dinner is your style, it could be a toss up between the salmon pastrami and deviled egg on rye toast, the corned beef and cabbage, the smoked sausage with sauerkraut, fingerling potatoes and grain mustard sauce or the braised short rib with horseradish mashed potatoes.

If you haven’t tried Cosmo yet, you are in for a palate-pleasing treat. If you pick up a bottle of Rail Bridge, or any California wine from Whole Foods and take it with you, your corkage fee will be waived! (This applies to any Paragary Restaurant Group restaurant!)