Nick Tamburo
Momofuku Nishi | New York | October 2018
FEATURED DISHES
Panelle, Maine Uni, Green Onion, Spanish Olive Oil, and Dashi
Fugu and Hachiya Persimmons, Crème Fraîche, Puffed Dehydrated Farro, Yuzu Vinegar, Trout Roe, and Shaved Bottarga
Veal Sweetbreads, Roasted Cremini Mushrooms, Garlic, Thyme, Dry Masala-Matsutake Dashi, Butter, Lemon, Parsley, and Shaved Matsutake
Campanelle, Blue Crab, Old Bay Glaze, Crab Butter, Miso, Parsley, Chervil, Chive, and Tarragon
Turbot, Salsa Verde, Caponata, Lemon, Garlic-Yuzu Kosho Aioli, Chopped Calabrian Chiles, Citrusy Olives, Boquerones, Piquillo Peppers, Parsley
Photography by Alexa Bendek
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