Alex Baker
Yves | New York | November 2018
FEATURED DISHES
Beet Salad with Tardivo, Tangerine, Blood Orange, Toasted Almonds, Poppy Seed Vinaigrette, and Fresh Horseradish
Tortellini, Delicata Squash, Smoked Pistachio, Ricotta, Mushroom Dashi, Enoki, and Parmesan
Bronzino, Charred Cabbage, Ginger, Beurre Blanc, and Lime
Roasted Caulilini and Almondine Vinaigrette
Photography by Alexa Bendek
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