Brad Kostelyk
Nue | Seattle | February 2020
Featured Dishes
Burmese Laphet Tok: Fermented Tea Leaves, Fried Garlic, Butterfly Peas, Chickpeas, Sesame, Lemon, Peanuts, Napa Cabbage, Mint, Chile Oil
Pakistani Peshawari Chapli Kabab: Halal Beef Patties, Crushed Pomegranate, Green Chile, Onion, Tomato, Pickled Red Onion, Mint Yogurt, Tamarind Chutney, Hot Mix, Naan
Trinidadian Doubles: Baras Flatbread, Curry Channa, Fermented Green Mango, Mustard Oil, Habanero Hot Sauce, Tamarind Sauce, Cucumber Relish, Cilantro
Brazilian Acarajé: Fluffy Black Eyed Pea Fritters, Prawns, Peanuts, Habaneros, Ginger, Coconut Milk
Photography by Megan Swann
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