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cookstour: Scorpion fish crude with Gaeta olive pudding, fennel & celery heart
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cookstour: Burrata with arugula pesto, pickled zucchini, asparagus
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cookstour: Roasted Gulf ruby snapper, cannellini, guanciale, carrot, parsnip
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cookstour: Bucatini, guanciale, chiles, abalone mushroom, pecorino
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cookstour: Ribollita, cavolo nero, cannellini, guanciale, slow-poached egg
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cookstour: Garganelli, wild boar ragu, caperberries, arugula, aged balsamic
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cookstour: almond semifreddo
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cookstour: meat market plate
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cookstour: Texas quail, chestnut & cranberry stuffing, cavalo nero, turnips, sunchoke
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cookstour: Roasted ruby snapper