I have a passion for food... eating it, not cooking it!
with potato-leek puree and clams with green chili
with caramelized cauliflower and caper raisin emulsion
with rye bread and condiments
seared with sunchoke, dates and water chestnut
with whelk, Parker House roll and chowder
custard with apple, sea urchin tongue and chervil
with sesame, argan oil and meringue
with parsnip “ricotta”, cocoa nibs and black vinegar
with cherry-miso, quinoa fries and king oyster mushrooms
cow balls escargot-style with garlic shiso butter #interesting
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