Nick Dostal
Sixteen | Chicago | April 2018
FEATURED DISHES
Nantucket Bay Scallops, Winter Citrus, Sourdough Croutons, Cabbage, Rutabaga, Celery Root, Truffle Vinaigrette, Octopus, Snail Caviar, Succulents, and Thyme Cream
Fluke Carpaccio, Coconut-Black Lime Gel, Radishes, Sesame Oil, Lime Juice, and Sea Salt
Winter Dostalini with Foie Gras, Chestnut, and Nepitella Mint
Wild Pheasant Breast, Beet Terrine, Buckwheat Purée, Puffed Buckwheat, Foie Gras Mousse, Red Verjus Gelée, and Pheasant Jus
Photography by Caroline Hatchett
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