Chris Cote

CHEF
Written By Nicole Borden

Pearl Street Supper Club | Brooklyn | October 2022

FEATURED DISHES


Baby Red Onion, Linseed, Baerii Caviar, Red Mustard Greens

Torched Bluefish Sashimi, Charcoal-Cauliflower Pureé, Elephant Heart Plums, Basil, Fermented Asparagus, Buttermilk

Tongues of Fire Beans, Parsley Butter, Spearmint, White Vinegar

Woodruff Curd, Woodruff Cordial, Raspberries, Sumac Vinegar


Photography by Will Blunt

Nicole Borden
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