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Sam Nuckols
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June 2021
Bio
Curaçao, Sumac-Infused Baijiu, House Grenadine, Sichuan Tincture, Acidified Mango | Bartender Liz Dabecco of Standby
Salsa Morita, Mexican Crema, Queso Fresco, Cilantro, Blue Corn Tortillas | Chef Edgar Torres of Vecino
Niman Ranch Pork Tenderloin, Shaved Celery, Frisée, Caper Vinaigrette, Lemon | Chef Vincent Morelli of Cent’s Pizza + Goods
Herb Butter, Roasted Garlic, Crab Paste, Truffle Olive Oil, White Sesame Rice Crackers | Chefs Kevin Duong and An Pham of Mai Sushi Tapas
Yukon Gold Potatoes, Potato Cream, Caciocavallo, Pecorino Romano, Basil Pesto, Pistachio Butter, Crushed Pistachios, Basil | Restaurateurs Gaby Chiraboga and Samuel Ghouzi of Otto & Pepe
Truffle Aïoli, Spicy Peperonata, Lemon | Chef Mounir Loqmanen of Novotel Miami Brickell
Marinara Sauce, Garlic, Breadcrumbs, Stracciatella, Basil, Parmigiano Reggiano | Restaurateur David Foulquier of Eleventh Street Pizza