The decade-old restaurant and flagship of the Boka group maintains its relevance.
Tag: monkfish
Posted inFood & Drink
Key Ingredient: The team behind Tete Charcuterie tangle with the “foie gras of the sea”
Thomas Rice and Kurt Guzowski of Tete Charcuterie tangle with monkfish liver, the so-called foie gras of the sea.
Posted inFood & Drink
Brindille is a refuge from frightening surroundings
Brindille: A refuge from frightening culinary surroundings