Ryan Costanza
Freedman’s | Los Angeles | March 2020
Featured Dishes
Yellowfin Tuna Crudo, Dry-Aged Beef Fat, Smoked Beet, Red Chili Kosho, Shiro Dashi, Dill, Lemon, Onion Flowers, Salt
Japanese Mackerel, Pomegranate Molasses, Crème Fraîche, Japanese Sweet Potato, Sunchokes, Butternut Squash, Brown Butter, Fish Sauce, Trout Roe
Black Cod, Smoked Heirloom Cauliflower Purée, XO Sauce, Lovage Oil, Parsley, Lovage
Pastrami & Pickles: 9-Day Brined Brisket, Pickled Rhubarb and Green Strawberries, Lodge Company Rye
Photography by Jaclyn Warren
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