Chef

Molly Moon

"These oysters are raised by Taylor to be tastier (I think!) than a Shigoku. The housemade mignonette adds a fresh brightness to the clean, ocean flavor. I love ordering half a dozen Kumamotos. These are a delicious snack any day of the week!"

"It feels so sinful biting into these zucchini pupusas. The zucchini is slightly sautéed and the cheese oozes out of the perfectly griddled masa with each bite. It doesn't help that while indulging, you can watch the treadmill slaves working out across the street at Gold's Gym!"

"This thin slice of steak is well-seasoned and served with soft homemade tortillas, crunchy white onions and lettuce, all smothered in a slightly smoky tomatillo sauce and crema Mexicana. I've never left a bite on the plate!"

"These cupcakes are the perfect mix of rich chocolate cake and swirls of tangy cream cheese. There are also extra bits of scattered chocolate mixed throughout the cupcake."

"When you want a simple, healthy, delicious lunch, this plate of all the right things hits the spot. You can make little combo stacks out of the salty ham, green apples, sharp Cheddar, crunchy lettuces, boiled eggs, pickled onions, and a chunk of baguette."

"This tangy, not overly sweet goat cheese mousse is always perfectly balanced with a beautifully simple fruit compote or preserve of some sort. I love the addition of cocoa nibs for the crunch and depth."