Nathan Sears
The Wit | Chicago | April 2018
FEATURED DISHES
Buratta, Marinated Cucumbers, Knob Onions, Charred Bread Purée, and Fermented Apple "Cider"
Sweet Pea Pierogi, Green Pepper-Cilantro Sauce, Pickled Mushrooms, Coriander, and Mustard Oil
Green Beans, Manila Clams, Blistered Tomatoes, Figs, ‘Nduja-Brown Butter Spread, and Crispy Lentils
Prosciutto-Wrapped Pacific Cod, Red Quinoa, Turnip Purée, Roasted Broccolini, Preserved Kumquats, Fennel, and Saffron Beurre Blanc
Photography by Will Blunt
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