We not only roast garlic at Mangia , but we also braise it, which brings out its sweetness and softens its texture in different ways. One of the residual effects, of course, is all the lovely garlic-flavored olive oil you have on hand after braising it. Use it in salad dressings, as a cooking oil, or for drizzling over focaccia or other chewy breads.

Along with the barley, you will find familiar Asian overtones a touch of sesame oil, some red pepper flakes, and crisp broccoli florets. Fish would make a very fine

accompaniment, roasted, poached, or, easiest of all, steamed.