Chef

Jason McClure

"This is the perfect illustration of keeping things simple and allowing great ingredients to stand on their own. The mackerel is full of natural oils, and when grilled, it develops crunchy little caramelized pieces that taste like saba bacon with a moist and supple inner texture. Fresh dill complements the fish, and a squeeze of fresh lemon may make it one of the best bites I’ve ever had."

"After traveling in Spain, I go to Ocho for great cocktails and this staple tapas dish of crisp potatoes and smoked paprika. It's comforting and reminiscent of great times while traveling."

"The liver terrine has an absolutely perfect, smooth texture with a rich, sweet flavor. It’s usually the thing I want to eat at the end of both great days and bad days."

"Crunchy, sweet, and salty potato crisped in a cast iron with a nice spoon of rich, cool clabber cream and the pop of those great little domestic fish eggs. It's a great execution of a classic flavor combination."

"There is absolutely nothing bad on the menu, but the half-pound beef burger at Ma'ono Fried Chicken & Whiskey is not to be missed. The burgers are formed and grilled à la minute, and the good American cheese and chiffonade of crispy head lettuce is delicious and comforting."