Fish Charcuterie Is Putting Seafood Boards on the Menu
"A Palo Alto/Sunnyvale restaurant that highlights lakerda—salt-cured Atlantic bonito—served sliced over thick red onion with olive oil, dill, and lemon; the dish is presented with an emphasis on tradition and patience, evoking the meyhane ritual where the quality of lakerda signals the meal to come." - Adam H. Callaghan
