Rob Levitt

04/02/2025

We do a lot of different things at but this will always be my favorite.

03/05/2025

The thing I love about is how easily I can find inspiration from all over the world. It might be an ingredient, a presentation, a technique, a condiment or it might be someone working on something similar to what I’m working on at PQM. It’s funny, though, when the inspiration comes from just down the street. The other day posted about sprouting grains at and it looked and sounded really interesting. I did some reading on the subject and got some rye berries from Spence Farm. After a few days I had these beautiful sprouts! Sweet and nutty with a great texture. Ground breaking? No. Fun and different and something I’ve never tried before? Yup! I used them on a course for an event-PQM Bresaola, Preserved Chanterelles, Sprouted Rye and Burnt Onion Oil

12/25/2024

MERRY CHRISTMAS!!!
is closed today but will be open again tomorrow for@all you’re meaty needs.
Pictured: of pork, bacon, foie, chestnut and squab. (Sorry- this sold out early yesterday. But we’ll make more!)

12/04/2024

I’ve been seeing a lot of cookbook posts lately, so I thought I’d join in. These are all books that were foundational to my early days as a cook.
-The Gotham book was the first ‘Chef Book’ I ever bought and I read it cover to cover over and over. I was lucky enough to eaten at Gotham a few times in the Portale days and it was everything I’d hoped it would be.
- When I bought the Charlie Palmer book, Aureole was the hottest place in NY. I got to stage and eat there and it was incredible
- I had 2 outstanding meals at A16 and the tripe changed my life.
- The Moro books floored me. It is where I learned to use spices and that there was more to the Mediterranean than just Spain and Italy. The whole series is so good.
- Everyone should have a River Cottage Book. This was the first one I bought, followed shortly by the meat book.
- This is just one of many River Cafe books I own and they are all brilliant. It is safe to say that these books really shaped our cooking at mado. I need to meet Ruthie and thank her personally
- What can I say about St John? This book is so important
- Oh Marco….
- This is the coolest book in my collection. A gift from Allie, this is a hard to find book detailing regional salumi from all over Italy. It is soooo cool and I love it and no, you can’t borrow it.
- I read this book so many times, I was more geographically familiar with Italy than my own country. So much great information in this
- Point. My old restaurant’s namesake and the musings of a legend
- If you didn’t have the Bras book did you even cook? Has any book done more for how we present food? Such a monumental work
- The most important book in my collection. This book upended everything I knew about cooking and without it I may never have butchers a pig or hung a salame. Chef Bertolli signed it when he visited my old shop and in the years since, he has made himself available to help me with all kinds of cured meat questions. Allie used to joke that I’d keep it under my pillow when I went to sleep at night.

09/21/2024

My happy place. Just hung a ton of stuff to get ready for the holidays.

08/20/2024

Highlights from some fun dinners last week.
1. Terrine of Pork Rillettes, Smoked Eel and Whipped Foie inspired by/stolen from . Thanks for all the tips, sir.
2. Scarlett Crab and Cucumbers with Chilies, Herbs and Finger Lime
3. Curried Lamb Sausage, Charred Peppers, Eggplant Purée, Garlic Scape Salsa Verde
4. Chilled Melon, Rosé Ice, Fennel Cordial, Chamomile
5. Australian Feta, Macadamia Nuts, Wild Pepperberry, Shaved Mara Onion, Sesame Sourdough
6. Surf & Turf- Australian Wagyu & Morton Bay Bugs, Spigarello, Nasturtium, Sauce Nantua
7. Strawberry Glazed Quail stuffed with Sausage and Foie, Shaved Fennel, Charred Strawberries, Strawberry Molasses
Special thanks to .huff for making all these ideas make sense and to , and .x.orourke for the tips and suggestions for all things Aussie, and for the incredible wines!

08/07/2024

Whoa!! This is amazing! It’d mean so much if you could take the time to vote for us. And you can vote everyday!
There’s some amazing shops on this list. Happy to be listed alongside some incredible people doing great things.
Link in bio….

08/01/2024

I can’t believe a week has passed since I got to cook this incredible dinner. I never thought I would be asked to cook a dinner for the , let alone next to legend and mentor, . Writing and refining and testing these dishes with .huff was such an amazing experience and to have his support for this dinner was priceless. Kyle deserves so much credit for the success of this dinner and everything we do at PQM. From idea to fruition, working closely with some of our favorite farmers, the support and encouragement of Paul and and the hard work put in by my amazing team at means so much. Veronica and Charli put so much of themselves into taking care of our guests and what an incredible honor to have delicious wines paired with our food and served by Evan himself… and Master Som !!!! I’m running out of superlatives…
A humbling and heartfelt THANK YOU to everyone who worked to make this possible and especially to those who chose to dine with us on this magical night. A career highlight for sure.

07/06/2024

Hard to believe .huff and I were in LA last week cooking for the premiere of season 3. Everyone involved in the production of that show is amazing and so nice. I’m very grateful to be a part of it.

06/17/2024

Last week’s dinner was so much fun! And the beef was delicious.
1. Slow Roasted NY Strip, cherry tomatoes, tallow verde, beef fat fries
We seasoned and tied the strips whole and covered them in the rendered tallow. Roasted it in the combi- 125 F with 90% humidity till 100F then let it rest in the fat. Just before serving, removed it from the tallow and blasted it in a hot oven. Tallow verde is like salsa verde /chimmichurri but after the herbs and aromatics are chopped they are stirred into warm (not hot) beef tallow. The hot beef sits on top. Cherry tomatoes dressed with milled, charred tomatoes, red wine vinegar and olive oil.
2. Charred Shaved Sirloin, radicchio, strawberries, beef garum, drippings toast. This was better than I could have hoped. See previous reel for details
1. How we started the night- a tribute to Terrine of Smoked Sturgeon and Oxtail (and other braising cuts) endive, crispy potato strings, soft quail egg, curry vinaigrette IYKYK

05/13/2024

Our Wine Open Houses have been so much fun and this Friday, 5/17 will be a blast! We will be featuring the wines of and with your ticket you get to try 6 delicious wines and a bite inspired by its diverse regional cuisine. But…. For those of you who miss PM at PQM (looking at you, ) .huff and I have put together a very cool a la carte menu based on Portugal’s classic dishes; our twists on some of the classics. So- come taste and learn about the amazing wines of Portugal, then pick your favorite bottle and sit down for dinner. It’s going to be a great night! (Tix link in bio)
Pictured:
1. ‘Paio’
dry cured pork loin rubbed with paprika and herbs, piparra peppers

2. Grilled Sardines
roasted peppers, vinho verde

3. ‘Bacalhau’ Crudo
salted cod, coconut curry, cilantro

05/02/2024

Finally got some and hung. A huge thanks to for the never ending quanciale requests.

04/15/2024

Some highlights from a couple of amazing dinners at last week. Special thanks to .huff the boys and everyone else that helped make it a week to remember!!

04/15/2024

02/19/2024

TL;DR is coming to and I’m soooo excited….

Those of you who know me will be shocked to find out I’ve only recently discovered the wonder that is . My sous chef, .huff told me about some amazing meals he had there with his wife and the great, , one day, showed me pictures of the packed meat and cheese cases lined with diners and topped with jars of preserved vegetables and hams waiting to be sliced. He proclaimed it his favorite place to eat in Rome. They both were awestruck by the concept of the place; a temple to all things Roman and delicious. Like the nerd that I am, I deep dived into all things Roscioli, learning as much as I could about the history and the evolution and it just made me love it more. I was pretty excited to learn of the New York outpost. It’s a lot closer than Rome, and more easily accessible. So imagine my ebullience when I opened a text from Donnnie asking if we’d want to host the team at PQM.
So- in this picture I’m holding special with jowls from and for the ubiquitous and and the salami will be the debut of a collaboration between the brands- a ‘Salame all’Amatriciana’ Ground pork, tomato, a touch of chili and pecorino garnished with chunks of guanciale. We will serve our mortadella and some other debut salumi Kyle and I have been working on and Aaron and I will be carving porchetta in the dining room. Jars of Roscioli conservas and preserves and their favorite Italian cheeses will fill the table and Roscioli label wines will flow. It will be loud and bustling just like the eternal city and we hope that, for a few hours, you’ll feel like you’re there.
Link for tix in the bio!

02/15/2024

Starting tomorrow and every Friday through lent- the .huff Fried Fish Sandwich
Crispy Haddock, Cornichon and Dill Aioli, Cheddar, Lettuce and a Very Buttery Bun
Quantities will be limited!!

02/07/2024

Here they are!!! Your Super Bowl Team sausages for 2024!!!!
On the left, representing the - Cioppino Sausages- pork, shrimp, crab, white wine, tomato and chili
On the right, representing the , the return of the burnt ends links! pork, KC bbq spice and smoked brisket burnt ends
Available starting 2/9!!!

01/24/2024

These are pork jowls from . I salted them for for a really, tremendously, incredibly special event at that I can’t tell you about just yet. But your patience will be rewarded. I’m really, tremendously, incredibly excited about this one….