Andy Knudson
Marc Forgione | New York | December 2018
FEATURED DISHES
Golden Tilefish, Buttermilk, Black Pepper, Tarragon, Chive Oil, Orange Zest, Japanese Turnip, Honeycrisp Apple, Spanish Olive Oil, and Wild Chickweed
Mezzaluna: OG-style Braised Short Rib, Ricotta, Red Wine Reduction, Horseradish, Heavy Cream, Maitake Mushroom, Celery Leaf, and Lemon Gremolata
Fir Smoked Sea Bass en Croute, Ojibwe Wild Rice, Wild Chestnuts, Sage Brown Butter, Blue Hubbard Squash, Roasted Brussels Sprouts, and Sauce au Poivre
28-Day Porterhouse, Bordelaise, Fermented Red Cabbage, Mustard Seeds, Grilled Baby Kohlrabi
Photography by Alexa Bendek
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