Gareth Evans
Gwen | Los Angeles | March 2017
FEATURED DISHES
Wagyu Tartare, Wasabi Greens, Shaved Bone Marrow, and Fennel-Cured Egg Yolk
Sunchoke Custard, Pomegranate Gelée, Dungeness Crab, Brioche, Sturgeon Caviar, and Sorrel
Grilled Baby Gem Lettuce, Sauerkraut, Pickled Pearl Onions, Arugula, Carraway, and Buttermilk
Tasmanian Ocean Trout, Beurre Blanc Aioli, Shiso Powder, Smoked Trout Roe, and Pumpernickel
Steak au Poivre, Smoked Artichokes, and Black Trumpet Mushrooms
Photography by Will Blunt
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