Jonathan Granada
Otium | Los Angeles | June 2017
FEATURED DISHES
Wood Oven-Roasted Napa Peas, Radish, Abalone Mushrooms, Cured Ginger, Lemon, and Yogurt
Olive Juice-Poached Octopus, Cucumber, Marinated Red Onion, and Tzatziki
Olive Oil-Poached Halibut, Green Goddess Panade, Pearl Onions, Green and White Asparagus, Torpedo Shallots, and Caramelized Onion Consommé
Pigs' Tail Crepinette, Peas, Carrots, and Mustard
Photography by Caroline Hatchett
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