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"I couldn’t think of a better way to kick off summer tomato season than thick, easy-to-eat tomato wedges marinated in tomato water and red amino, topped with a delicate veil made from the same marinade; they sat in a house-made tomato kombucha that was both savory and sweet — a perfect way to balance the tomato’s bright acidity — and a great example of how the kitchen at Isidore lets quality ingredients shine without overwhelming them." - The MICHELIN Guide