Plate it
W
hen he arrived on the scene as Stanza’s executive chef in May 2017, Jonathan LeBlanc might have had something to prove. He’d heard the restaurant’s lobster dish was in need of a reboot and set about creating his own Italian-inspired pasta platter bejeweled with buttery morsels of Maine lobster tail and Gulf Coast shrimp. The linguine is made with just three ingredients: semolina flour, water and extra virgin olive oil. So many of Stanza’s offerings are built around the housemade pasta that LeBlanc says they go through about 50 pounds of semolina weekly. The noodles are dropped into boiling water and cooked al dente. Meanwhile, garlic and shallots are sautéed in a 30 Devour Utah • April 2018