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"A produce-obsessed team with a preternatural sense of peak season showcases local farms and foraged finds—even the pickling jars double as décor—serving contemporary fare that’s at once familiar and surprising: a small dish of asparagus with brown-butter crouton and sauce gribiche channels spring, an artful pinwheel of side-striped prawns with apple, cucumber and a cool touch of horseradish delivers a sweet-tart one-two punch, and roasted halibut arrives in a lush, buttery “broth” that defies expectations." - Michael He