At the intersection of land and sea, there’s a dude named Jesse with a handle of teriyaki.
This, friends, is not a traditional hot pot. It’s a one-pot wonder with a modern twist: beef mingles with salmon and shrimp, sweet corn tempers the deep earthiness of turnips and mushrooms. Before you lose your way in the collision of flavors, teriyaki swoops in like a saucy Swiss Army knife to save the day.
At The Gander in New York City, Chef Jesse Schenker builds harmony — rich and warm umami, salinity and sweetness, a cleansing bite — on a sturdy and subtle foundation.