The cumin lamb belly? Fiery and addictive. Warm egg custard with duck confit and sea urchin? Brilliant. Hot-and-sour pork dumplings made to order? Further proof that MCF is no accident.
Expect their smoked-mahi fish to be copied by other restaurants around the country. There's no script to follow. It's just two guys with two restaurants cooking food they want to eat.
