Challenged to create a dish with shiokara, River Roast chef John Hogan makes a foam with the fermented squid guts.
Tag: eel
Posted inFood & Drink
Ani: All-purpose Japanese for a neighborhood that can use it
Ani, Arami’s younger brother, brings all-purpose Japanese to Lakeview.
Posted inFood & Drink
Japonais by Morimoto: At the top of the sushi food chain
Japonais by Morimoto: At the top of the sushi food chain
Posted inFood & Drink
Juno dreams of sushi
Juno, the post-Arami comeback from B.K. Park, is a work in progress.
Posted inFood & Drink
Got yak phlegm?
From disappearing cocoa nib consomme to escaped eels, it was a lively year for Key Ingredient
Posted inFood & Drink
Key Ingredient: Eel
Challenged with eel, Tavernita’s Ryan Poli kills ’em and grills ’em