Josh Elliott
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
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