text: I had been anticipating to eat here since before SSLB opened and what better time to try it than restaurant week They had a different menu for the week rather than the current one for the month I did all three courses plus the drink pairings nnFor the first course I had the Crispy Sweet Breads with frisuee sundried tomatoes smoked pickles green onions balsamic fig glaze and dandelion mouse and a New England Mule to accompany it The dandelion muse was so interesting It was probably my favorite part of the dish aside from the sweet bread of course Everything was so light and it all blended so well I am a huge mule fan and the New England mule was nothing short of delicious nnFor the second course I had the Spinach Ricotta Gnudi with rapini pesto brufblueed cherry tomatoes golden raisins pine nuts balsamic glaze and seasonal wild mushroom I am going to go ahead and say that I am a huge mushroom hater but on this night I set aside our differences and actually ENJOYED them greatly in this dish And oh my god can we talk about the brufblueed cherry tomatoes I want a lifetime supply of these This dish was paired with a Hemingway Daiquiri which I thought was super appropriate Hemingway said these drinks had no taste of alcohol and felt as you drank them the way downhill glacier skiing feels running through powder snow And yeah I could not agree more He would have been proud of both the dish and his namesake drink nnFor my third and final course I had the Veal Chop with melted fennel bulb tomato mustard relish confit tomato and creme fraiche bound farro Okay so I am going to rant and rave about how absolutely PERFECT the veal was It was seriously cooked so perfectly I could have ordered seconds or thirds Probably even fourths Actually I would have made all three of my courses this dish I could have wiped that kitchen out of this dish if allowed to It was absolutely AMAZING And the mint julep that was paired with this was so refreshing on that warm Arizona night nnMy dining experience at SSLB was nothing short of amazing I will definitely be going back to check out and try the regular menu