Medium 3443
Eel, feuille de brick, crème fraîche, & lime

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"Aside from the fact that they are delicious, it's just a creative preparation, from the crisp of the brick dough to the combination of the crème fraîche and lime zest. I could eat a thousand of them."

Also at Benu

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Benu By the Numbers | Covers
01:47

Chef Corey Lee's two-Michelin star Benu in San Francisco has been called "the best restaurant in America" by other chefs. But what does it take to create food this acclaimed? In this episode of Covers, we break it down numerically. Covers tells a restaurant's story through its numbers.