Just a month has passed since Clio, the boundary-pushing adventure in fine dining, served its last, dazzling plates. Since New Year’s Day, executive chef and owner Ken Oringer has led the charge to ...
Now that foie gras is just a delicious ghost of our culinary past, uni is the delicacy with top billing on every trend-conscious menu in L.A. It’s a strange food, when you think about it. How did ...
PORTLAND, Ore. -- Looking for the best way to open an oyster? You may want to take a lesson from an adorable sea otter named "Uni Sushi." She demonstrated her impressive oyster-shucking skills in a ...
Ask any top sushi chef who’s really studied the craft, and they’ll tell you: The window to eat a perfect piece of sushi is three seconds. In fact, chefs often joke that the best way to serve a piece ...
At Daisuke Nakazawa’s swank little West Village sushi bar, the spiky sea urchin is presented in its shell instead of the customary box. The roe isn’t the usual orange; it’s a faint, yellowy white, the ...
PORTLAND, Ore. -- Looking for the best way to open an oyster? You may want to take a lesson from an adorable sea otter named "Uni Sushi." She demonstrated her impressive oyster-shucking skills in a ...
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