Joe Cash

CHEF
Written By Nicole Borden

The Pool | New York | November 2018

FEATURED DISHES


Yellowfin Tuna Carpaccio, Smoked Celeriac, Tonnato, Green Olives, and Celery Leaves

Sea Bass Tartare, Mustard, and Grilled Salsify

Red Snapper Pontchartrain: Blackened Snapper, Lump Blue Crab, Red Shrimp, Okra, Peppers, and Crab Sauce

Turbot à la Plancha, Saffron Hollandaise, Piquillo Peppers, and Almonds


Photography by Will Blunt

Nicole Borden
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