"Eric Bost serves this roast turnip dish that hides raw Spanish mackerel beneath, all of which settles into a shallow pool of aged pork broth. A fragrant allium oil dots the broth, and together the dish is robust, brothy, and tempered by a subtlety that’s hard to describe. There’s a contrast of the fresh, meaty fish and the heft of those turnips that takes on a Japanese mentality to flavors. This dish is emblematic of the rest of Bost’s food: focused and precise but ultimately pleasurable and delicious. — Matthew Kang" - Eater Staff
