Gustavo Lopez
Clay | New York | October 2018
FEATURED DISHES
Steak Tartare, Lemongrass, Pickled Shallots, Crispy Buckwheat, Cured Egg Yolk, and Celery Root Chip
Gnocchi, Butternut Squash, Maitakes, Calabrian Chiles, and Guanciale
Confit Parsnips and Celery Root, Braised Daikon, Butternut Squash Purée, Cranberries, and Celery Leaves
Black Sea Bass, Black Garlic Purée, Braised Kale, Parsnip Purée, Parsnip Confit, and Parsnip Crumbs
Photography by Alexa Bendek
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