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Kyle Lahucik, Freelance Reporter
9:00 am CDT June 30, 2017
Chef Mark Eckert went rogue two years ago. And the Gone Rogue — braised beef short rib topped with red onion, cilantro and Boursin cheese on a ciabatta roll, served with Parmesan fries ($15) — is a delicious dish that provides a great introduction to Rogue Curbside Kitchen’s laundry list of food.