A San Francisco pop up merging flavors from one of earth's tastiest cross sections.
I’m proud of this dish, mostly because it really feels like mine. I’ve come to understand that innovation in cooking is mostly just having enough experiences to start sticking pieces of them together to make something new, and that’s exactly what this dish represents. We’ve been cooking and eating and meeting … Read more…
This is one of the best dishes we have ever developed; it delivers on many levels and is equal parts simple and sexy. Delicately sous vide swordfish, a creamy and spicy pea-avocado purée, toasted mustard seeds that look like caviar but are pleasantly crunchy and bitter, and a tart hibiscus powder that really brings the dish together. It’s nice to have some mirin, limes, or rice wine vinegar (preferably all three) on hand to adjust the final acidity/sweetness levels.
This dish is as impressive to diners as it is simple to make. The raw scallops have a texture that is more delicate and free of chewiness than a prime piece of tuna. If you find scallops that are of good enough quality, you could just serve them sliced with some salt … Read more…
Buttery raw scallops accented by a simple, fresh broth, topped with crunchy cocoa nibs and tobiko. With the right scallops, this dish is sexier than any fish poke or ceviche.
There is really no other way to say it than I really, really fucking love this dish. As in this might be my deathbed dish at this point. I love eating it, cooking it, dreaming about it. It’s one of Vietnam’s classic dishes (there’s a street in Hanoi called “Cha ca … Read more…
Crispy catfish noodle bowls with lots of herbs and garnishes