Alex Baker

CHEF
Written By Nicole Borden

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

Nicole Borden
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