Josh Elliott

CHEF
Written By Nicole Borden

Toro | Boston | March 2020

Featured Dishes


Hiramasa Crudo, Persimmon, Dashi, Yuzu, Shio Koji Vinaigrette

Pulpo Gallego: Warm Potato, Pimenton Aioli, Crispy Garlic, Celery Leaves

Serrano-Wrapped Trout, Porcini Butter, Sunchoke, Celery Vinaigrette

Lamb Ribs: Date Syrup, Sweet Potato Vinaigrette


Photography by Will Blunt

Nicole Borden
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