The wild fennel minestra—freighted with greens and Calabrian chiles, a fried egg its sole protein—could be the breakfast of shepherds in Padre Padrone. Read more.
The Mus-Have Dishes: Foie gras custard and sautéed foie gras with a rustic buckwheat crepe and contrast marbled hunks of wagyu with dabs of salt herring served in a spot-on sauce poivrade. Read more.
The Must-Have Dishes: Rendered Chinese sausage—almost toffeelike—whips around the char of seared savoy cabbage that’s been deglazed with fish sauce. Read more.
Choclo, or crunchy dried corn, is folded into fiery leche de tigre (citrus marinade), cubes of sweet potato, slivers of sea bass, and strands of seaweed for the city's definitive ceviche. Read more.
Niman Ranch pig’s tail—braised to softness before being caramelized over a fire and served with lettuce cups, a platter of mint stems, and fish sauce—is a seamless dish of stunning integrity. Read more.
The traditional fatoush salad—crisp pita chips among Little Gem leaves that are bathed in a lively sumac vinaigrette—places you on the Beirut corniche Read more.
Plates of sliced Benton’s country ham arrive heaped with warm corn bread and honey butter. Alligator schnitzel is topped with hearts of palm slaw that’s shot through with a Myers’s Rum sauce. Read more.
Simply dressed kale chiffonade with pumpkin and burrata showcases his more restrained side, while the blowtorched dollops of maple foam crowning the chicken with waffle... Read more.
He grills the squid to a pearly transparency, reinterpreting fish and chips with lightly battered halibut cheeks.... Read more.
His lamb’s tongue with beans and niçoise olives is a crunchy evocation of carnitas, while his farro salad is spared the vegetarian blahs by a dice of turnip and crushed pistachio. Read more.
