Seafood charcuterie: trout with citrus; black cod with kombu and Chartreuse; halibut with grapefruit and fennel; octopus with preserved lemon
My latest at Time Out covers the new seafood, cocktail and raw bar destination downtown in Union Square, Ayala at the new Hotel G, opened by Top Chef and Le Bernardin alums.
Article here.
Ayala’s Officer and a Gentian cocktail (Meyer lemon; Salers Gentian; Scotch; Italicus Rosolio; lemongrass air)
Dreamy nori spaghettini loaded with Dungeness crab in white miso with Buddha’s Hand citrus and furikake seasoning