Behind-the-Scenes of Restaurant Week: Isabella's Italian Trattoria

Executive Chef Sean Meeks shows us how to make his tasty seared flank steak dish available on Isabella's restaurant week menu. Head bartender Josh Evans also gives us the secrets to making a refreshing summer cocktail--the Ramos gin fiz!

Seared Flank Steak with Potato Gnocchi and Gorgonzola Cream SauceBy{}Chef Sean Meeks


1 lb russet potatoes1 large egg 1/2 cup all purpose flourSalt and pepper to taste


Bake potatoes at 400@ for one hour, peel and put through ricer. Season with salt and pepper. Add egg and 1/4 cup of flour and begin to knead. Add the next 1/4 cup of flour to clean work surface and roll potato dough on to the floured surface. Roll into a log and cut into 1 inch sections. Blanch gnocchi in boiling water for 5 minutes.

Gorgonzola Cream:

3/4 cup heavy cream1/2 pound gorgonzola cheese

Add heavy cream to sauce pan and bring to a boil. Add crumbled gorgonzola cheese and whisk until melted. Season with salt and pepper

Flank Steak:

Marinate steak in red wine vinaigrette for 24 hours before grilling. Grill to taste.

To Plate:

Toss cooked gnocchi in gorgonzola cream and top with sliced flank steak.

Serve with sauted spinach.

Ramos Gin FizzBy Josh Evans


3oz British dry gin (Bombay or Boodles is best)

Juice from half a lemon and half a lime (strained of pulp)

1oz simple syrup (equal parts sugar and water)

1drop orange blossom water


Combine in tumbler with ice. Shake until cold.

Strain into Collins glass.

Add ice to another tumbler with the egg white. Shake vigorously until white is frothy. Add soda water making sure to get the egg off of the inside of the tumbler. Pour over top of the gin.

Should have a frothy head. Grate lime zest over head and serve.

Mix all ingredients