What’s new at Sycamore

Interestingly enough, this Missourian photo is from Sycamore's whole hog dinner, and includes my parents, who happen to be talking to Mike Odette at the time.

Mike Odette has a couple of very cool and very tasty new offerings. One is “Ham and Egg,” which boasts a generous serving of the justifiably famous La Quercia prosciutto, two toasted slices of Uprise baguette and yes, an egg that’d been poached and then fried. The prosciutto’s out of this world and the bread perfect. Only the egg disappointed, a little overcooked and undersalted (though perfect when taken with a bite of prosciutto, so a tough balance to strike). Regardless, a very good dish…highly recommended.

The country-style pate is brilliant as well. I loved the whole grain mustard, cornichons and the pate itself offered a lot of contrasts. Porky or subtle, depending on the bite. Good stuff. Check out the full menu here.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

3 thoughts

  1. Also… rabbit! We’ve served Heather and Don Willman’s (Sunrise Shiitake) rabbit a couple of times the past two months to raves. We prepare and serve it 3 ways on 1 plate: boneless prosciutto-wrapped, spinach-stuffed loin… leg braised in madeira with prunes… rabbit, goat cheese and pine nut agnolotti. Look for it Friday and Saturday night…


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