"Chef Freddy Money’s new salmon is poached to a velvety texture and presented as an artsy composition: a parsley gelée atop the fish, resting on a mirin sauce with multiple ponzu elements plus pickled onion, leeks, and tarragon. The dish is tucked away on the menu and benefits from thoughtful wine pairings like a 2022 Eyrie Vineyards Trousseau or a 2020 Oremus Petracs Furmint." - Henna Bakshi