Gabriel Freeman
Scofflaw | Chicago | May 2018
FEATURED DISHES
BLT Butter Oysters, Bacon Butter, Tomato Butter, Lettuce Butter, Dehydrated Tomatoes, Bread Crumbs
Eggplant Tartine, Burnt Onion Puree, Preserved Lemon, Flax Cracker, and Fines Herbes
Charred Broccoli Caesar, Boquerones, Brown Butter Almonds, and Pecorino
Hen of the Wood Mushroom, Onsen Egg, Walnut Milk, Herbed Bread Crumbs,
Deviled Egg, Smoked Buttermilk, Pickled Onions, Lacto Celery, Urfa biber, Chicken
Cracklin’
Photography by Alexa Bendek
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