You walk through a pair of screen doors into an airy room lined on one side by a series of infrared grills and on the other by wooden picnic tables. The smells of smoke and charred fat hang on the air as you take a seat and pick up your menu. You skim through the sides. They look familiar at first glance, but less so as you read more closely: grilled corn topped with sea urchin, creamed spinach with coconut milk and baby shrimp, kimchi brightened by a splash of ginger beer. Today’s... Read more on GardenAndGun.com
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