Chad Williams
Friday Saturday Sunday | Philadelphia | January 2019
FEATURED DISHES
Chicken Liver Mousse, Caramelized Foie Gras, Date Molasses, and Mustard Seeds
Roasted Sweet Potato, Sorghum-Miso Vinaigrette, Toasted Coconut-Coffee Oil, Caramelized Onion Sauce, Popped Sorghum, and Parsley
Roasted Brussels Sprouts, Smoked Celery Root Purée, Preserved Citrus Chawanmushi, Sunchoke Chimichurri, and Mushroom-Sherry Broth
Creste de Gallo, Morcilla, Crumbled Pork Skin, and Parmesan
Photography by Clay Williams
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