Chef Alex Tishman
Heirloom squash soup, brown butter ricotta gnocchi, Minus 8 vinegar braised Asian pear, Brussels glazed with pear-vinegar liquid, and oxalis from the back yard
Chef Alex Tishman
Heirloom squash soup, brown butter ricotta gnocchi, Minus 8 vinegar braised Asian pear, Brussels glazed with pear-vinegar liquid, and oxalis from the back yard