Brian Ahern
Boeufhaus | Chicago | March 2018
FEATURED DISHES
Citrus-Cured Arctic Char, White Borscht, Pickled Green Peppercorn Salsa Verde, Radishes, Citrus Powder, and Fennel Pollen
Mirepoix Salad: Roasted, Pickled, Raw, Puréed, and Powdered Carrots, Onions, and Celery
Cecci Bean Cavatelli, Merguez, Chickpeas, Chicken Jus, Caramelized Shallots, and Caciocavallo Cheese
Turbot, Escargot, Black Garlic Purée, Black Trumpet Mushroom Conserva, Garlic Butter, and Parsley Coulis
Photography by Will Blunt
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