{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fthe-food-seen.simplecast.com%2Fepisodes%2F0c9d9138-0c9d9138","width":444,"version":"1.0","type":"rich","title":"Episode 324: Mettā","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/80c874/80c87448-e576-467a-a254-2bc26f1493b4/d3b01939-64b8-47d3-b915-0f671fb5a6de/1500412432artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/d3b01939-64b8-47d3-b915-0f671fb5a6de\" height=\"200\" width=\"100%\" title=\"Episode 324: Mettā\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"On today's episode of THE FOOD SEEN, we gather around the smoldering embers emanating from Mettā, a cozy wood fire restaurant that brings chef Norberto \"Negro\" Piattoni Argentine-inspired, nouveau-gaucho cuisine to Brooklyn's Fort Greene. He and owner Henry Rich work without gas to create an atmosphere lit up by menu highlights like: Slow Roasted Lamb, Smoked Carrots, Charred Beets, Short Rib Steaks with Chimichurri and a Sweet Potato dessert cooked in ash. Once the smoke clears, you'll also find gamut of complex and layered flavors developed through exploratory forms of fermentation, pickling and curing, constructing a whole new power source for their food and glowing aura."}