Top Chef Season 16, Episodes 4 and 5: ‘Restaurant Wars’ Recap | Eater
"A seasonal, vegetable-forward concept from Pablo, Sara, Brandon and Michelle, it produced a standout agnolotti and a green tomato soup that judges liked aside from an overly assertive candied ginger; Brandon’s soy custard was a dessert highlight. The service was plagued by miscommunications between front and back of house, and Pablo’s entrees — a too-sweet vegetable purée alongside his scallops and an unappealing short rib — drew particular criticism, undermining an otherwise promising vegetable-driven menu." - Greg Morabito
