chez.nyc
February 10, 2019南瓜猪頸肉意大利麵: one of our dishes from last night was a modernist take on spaghetti carbonara _____________________________________________________________ two types of agar agar spaghetti; 36-month aged parmigiano reggiano whey and roasted butternut squash. guanciale foam topped with quail egg yolk confit. guanciale crumble and grated cured egg yolk sprinkled on top and beautiful wood sorrel from @farm.one to garnish. #chez
View post
