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Sam Nuckols
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June 2021
Bio
Aperol, Orange Wine, Mezcal, Red Wine Vinegar, Grapefruit | Bartender Ricardo Acevedo of ViceVersa
Roasted Potatoes, Broccoli, Chimichurri, Napa Cabbage, Dijonnaise, Charred Lemon | Chef Michael David of Farm to People
Onions, Salsa, Cilantro, Lime, Corn Tortilla | Chefs Eduardo Lara and Pablo Reyes of The Wolf of Tacos
Seared Scallop, Chives, Ocean Espuma, Caviar, Goat Cheese Tuile | Chefs Katherine and Pedro Mederos of Kojin 2.0
Beef Patty, Spanish Chorizo, Cantimpalo Chorizo, Goat Cheese, Crispy Sweet Potato, Cabrito Sauce, Honey | Chefs Guillermo Felipe, Daniel Machicao, and Carlos Reverón of Cowy Burger
Smoked Oyster Dressing, Parmesan, Oyster Croutons, Lemon | Chef Randy Zuniga of Michael’s Genuine
Peperoncino, Chopped Anchovies, Garlic, Parsley, Breadcrumbs | Chef Juan Manuel Umbert of PASTA
Tequila, Aperol, Allspice-Infused Chardonnay, Pineapple Shrub, Lime, Allspice Sabayon, Allspice Leaf Dust | Bartender Jackie Rey of Stubborn Seed
Coconut Milk, Fish Sauce, Jalapeños, Lime, Crispy Garlic, Thai Basil, Rice Paddy Oil | Chef Tam Pham of Tâm Tâm