Matt Ridgeway
Cooks and Soldiers | Atlanta | December 2017
FEATURED DISHES
Bonito de Norte à la Rusa: Cured North Atlantic Bonito, Potato, Carrot, Snow Pea, Quail Egg, and Caper Vinaigrette
Chistorra in a Blanket: Chistorra Sausage, Croissant Dough, Cider Glaze, and Maple-Mustard Aïoli
Catalonian Braised Veal Cheek, Potato Purée, Carrot, and Pimento
Kuri Squash Tart, Graham Crust, Spiced Chocolate Crémeux, and Malted Dark Chocolate Soil
Photography by Andrea Lorena
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