Nicole Bayani
Presidio | Chicago | April 2018
FEATURED DISHES
Carrot-Ginger Salad, Butter Lettuce, Radishes, Red Onion, Oranges, and Seaweed Nut Crunch
Lamb Meatballs, Israeli Couscous, Dried Fruit, Preserved Lemon, Tzatziki, Mint, and Dill
Braised Short Rib, Celery Root Purée, Cipollini Onions, Brussels Sprouts, Dates, and Lardons
Lavender Panna Cotta, Kumquat Jam, Candied Kumquat, and Candied Sesame
Photography by Will Blunt
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