Theo Friedman
Bonsai Kakigori | New York | December 2018
FEATURED DISHES
Miso-Cured Mackerel, Yuzu Kosho, Citrus Dashi, Persimmon, and Tangerine Oil
Long Island Duck Breast, Coffee-Roasted Carrot Purée, Trumpet Mushrooms, Pickled Blackberries, Roasted Beets, Nasturtium, and Sorell
Lemon-Yuzu Frozen Yogurt, Dill Meringue, Micro Cilantro, Passionfruit, Salt, and Olive Oil
Strawberry and Cream Kakigori: Strawberry Sauce, Black Sesame Brittle, Whipped Cream, and Black Sesame Seed
Matcha Kakigori: Ceremonial Grade Matcha Syrup, Yuzu-Matcha Foam, Puffed Rice, and Matcha Powder
Bananas Foster Kakigori: Dulce de Leche, Caramelized Banana, and Salted Graham Crackers
Coconut-Lime Crunch Kakigori: Toasted Coconut, Coconut Mousse, and Lime Zest
Photography by Antoinette Bruno
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