James Gnizak
Koko Ni | Denver | March 2022
FEATURED DISHES
Torched Chicories, Roasted Sunchokes, Chamomile, Parmesan, Nam Chim Foam, and Herb Emulsion
Bluefin Tuna Crudo, Citrus Marigold Sorbet, Pickled Daikon, Ponzu Marigold Syrup, Fresh Daikon, Crispy Garlic, and Arbequina Olive Oil
Grilled Turbot, Mushroom Fumé, Chile, Fennel Pollen, Pickled Green Fennel Seeds, and Salad Burnet
Butter-poached Lobster, Lobster Pernod Broth, Koji Nut Squash, Spinach, and Green Garlic
Photography by Mike Finocchiaro
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