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"On Magazine Street I encountered Chef Mason Hereford’s kitschy, maximalist cooking that revels in big, bold, loud flavors: dishes like charred cabbage and bok choy jolted with Sichuan peppercorn oil, toasted peanuts and rice read like an entree, artichokes on the half shell play as a garlicky vegetable alternative, and hearts of palm with calamari and crispy rice show a consistent knack for harmonious, surprising combinations amid neon, tile and VHS-tape decor." - The MICHELIN Guide