James Gnizak

CHEF
Written By Nicole Borden

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

Nicole Borden
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