Upscale touches include Kobe brisket and a slab of “competition” ribs that goes for about 35 bucks. We prefer the standard spare ribs, which are tender, smoky and sport a slightly sweet rub. Daha fazlasını oku.
There are a few here for a Top Chef sighting, but most seek the chef’s flavors. Don’t leave without taking risks: roast goat neck? Foie gras for dessert? Izard is evolving how ingredients are seen. Daha fazlasını oku.
In Homaro Cantu's restaurant, past trickery included a play on egg-drop soup in which frozen-egg and microgreen pellets were dropped into soup, and seared beef was paired with “caramelaserized wine.” Daha fazlasını oku.
With Top Chef expectations preceding him, one might guess that Dale Levitski would put out safe food. Instead, a salad has shaved licorice; a cheese course arrives as a grilled cheese with apples. Daha fazlasını oku.
