"Slices of tuna sashimi dressed with aioli on a crispy wood-fired dough. It's umami/savory and, in my opinion, brilliant."ChefJuliana GonzalezBarceloneta
Olive oil poached white asparagus, roasted seabeans, almond beurre noisette, ao nori hollandaise1 Recommendation
Slow-cooked polenta, Wagyu short rib, wild ramps, onions, morels, ramp jus, crispy garlic1 Recommendation
Sea urchin spaghetti, harissa butter, oven roasted tomatoes, soy, horseradish and pan rallao1 Recommendation
