Short rib and Tallegio grilled cheese

Short Rib and Tallegio Grilled Cheese with Apricot Caper Puree Yields 4 sandwiches Total time: 20 minutes


  • 15 dried apricots
  • 1 tablespoon nonpareil capers
  • 1 tablespoon Dijon mustard
  • 1 tablespoon extra virgin olive oil
  • 8 slices dark raisin bread
  • 5 tablespoons butter, at room temperature
  • 4 small handfuls arugula
  • 3 oz chopped braised beef short ribs
  • 8 ounces taleggio cheese, rind removed, at room temperature
  • 4 pinches fleur de sel
  1. Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.

  2. Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.

  3. Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.
The Foundry on Melrose
7465 Melrose Ave.
Los Angeles, CA 90046
Phone: (323) 651-0915
Restaurant website:

About Eric Greenspan: Eric Greenspan began his foray into the restaurant business as a dish washer at the Café Med, a Berkeley breakfast establishment for over 40 years. Two weeks late he had reached the head chef position, and for the next three years served as head chef and general manager of the café that generated over $1 million in revenue.

Following his graduation from the University of California, Berkeley's prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended acclaimed Le Cordon Bleu culinary school in Paris, France. He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at 3 star Michelin chef Ferran Adria's El Bulli in Rosas, Spain.

As Executive chef for almost two years at Los Angeles' world acclaimed Patina Restaurant, Eric Greenspan has been named as one of Angeleno Magazine's "Eight Hot Chefs" in 2003, as well as garnering critical acclaim for his imaginative and bold cuisine. His kitchen scored a 27/30 in the 2004 Zagat Guide for food quality and was the top ranked French Restaurant in that same publication, while still maintaining high marks for overall popularity

In the fall of 2004 Eric teamed up with Tim Goodell and Domaine Restaurants to open Meson G in the former Citrus restaurant location on Melrose Avenue. Eric was involved in and responsible for all pre-opening aspects of the project, including restaurant and kitchen design, overseeing construction, menu formulation, initial staffing, budgeting, and acquisition of restaurant assets and equipment. Meson G opened to rave reviews and a profitable business, receiving 2 ½ stars from the Los Angeles Times, 4 stars from Angeleno Magazine, and achieving $250,000 of monthly sales revenue after only 12 weeks of operation. However, operational and creative differences led to the eventual firing of Greenspan, resulting in public disapproval and declining sales.

In the Spring of 2007, Eric opened The Foundry on Melrose to rave reviews and resounding success. The Foundry was awarded 2 ½ stars from the Los Angeles Times, was runner-up for Los Angeles Magazines "Best New Restaurant". The Foundry further garnered Conde Nast Traveler Magazine's Best New Restaurant and was a semi-finalist for The James Beard Foundation's Best New Restaurant in the country. With it's swanky bar, live jazz, and un-surpassed cuisine, The Foundry on Melrose has already established itself as a player on the Los Angeles Scene, having been selected in Los Angeles Magazine's Top 75, as well as Jonathan Gold of LA Weekly's the "Essential 99".

Eric has made appearances on numerous food related television and radio programs, and has been written up in such noted industry publications as the New York Times, Wine Spectator, Art Culinaire, Los Angeles Confidential, Angeleno, and Los Angeles Magazine.

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