Ryan Burns
The Blanchard | Chicago | April 2018
FEATURED DISHES
Red Snapper Crudo, Florida Citrus, Espellette Pepper, Wild Lemon Vinegar, Sea Beans, Avocado, and Grilled Oil
Charred Eggplant Tartare, Huitlacoche, Bottarga, White Grapefruit, Parsley, and Sichuan Peppercorn Poppadoms
Faroe Island Salmon, Barigoule Emulsion, Artichoke, Delicata Squash, and Smoked Roe
Foie Gras Fluffer-nutter, Almond, and Maple Syrup served with Malted Egg Cream
Photography by Will Blunt
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