Chef Alex Tishman Monster scallop, home-grown green garlic pickled in Minus 8 vinegar, brassicas, kimchi jus, espelette @cheftishman cheftishman
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Heirloom squash soup, gnocchi
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 @cheftishman cheftishman
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Scallop, Minus 8 gastrique, bacon jam, asparagus, backyard flowers
Chef Alex Tishman Scallop, Minus 8 gastrique, bacon jam, asparagus, backyard flowers @cheftishman cheftishman
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