Holly Jivin
The Bazaar | Los Angeles | March 2017
FEATURED DISHES
Charred Leeks, Asparagus, Black Garlic, Grilled Tomato Vinaigrette, and Leek Sauce
Rossejat: Fideo, Cuttlefish Sofrito, Squid Ink, and Shrimp
Kusshi Oyster, Passion Fruit, Finger Lime, Vanilla Oil, and Hibiscus Air
Live Scallop Ceviche, Leche de Tigre, and Sweet Potato
Shiso Tempura, Shimaaji, Lime Zest, Toasted Sesame, and Shoyu
Photography by Briana Balducci
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