Greg Proechel
Written By Nicole Borden
Ferris | New York | September 2018
![](https://images.squarespace-cdn.com/content/v1/5f063187ead18a2e98ba7f9b/c742216e-c574-46f1-8cdd-43a97d95512c/_V9A6440.jpg)
FEATURED DISHES
Grilled Scallop, Corn Pudding, ‘Nduja, Cornichons, and Chile Oil
Iberico Katsu Sando with Pickled Vegetables
Grilled Lobster Tail, Som Tum Salad, Beets, White Curry Sauce, and Greens
Photography by Antoinette Bruno
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