Nico Russell
Oxalis | Brooklyn | December 2018
FEATURED DISHES
Miso Aged Scallop, Radishes, Ginger-Apple Broth, Celery Vinegar, and Toasted Jasmine Oil
Chicory Salad, Tarragon Oil, Caramelized Anchovy Vinaigrette, Nasturtiums, and Black Pepper
Farro, Charred Brassicas, Spinach, Parmigiano, Fermented Onion, and Crispy Brassicas
Roasted Duck Breast, Sheep's Milk Yogurt, Sweet Potato Purée, Baby Turnips, and Duck Jus
Photography by Will Blunt
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