Kevin Meehan
Kali | Los Angeles | August 2016
FEATURED DISHES
Beet Tartare: Mustard Greens, Almond, Beet Ash, and Preserved Lemon
Berries and Tomatoes: Burrata, Pistachio, Tomato Vine Oil, and Flowers
Duck Breast, Corn, Blackberry, Lavender, and Vinegar
Meringue Gelato and Sugar-Cured Egg Yolk
Photography by Caroline Hatchett
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