On the Cover – Jul/Aug 16

During Restaurant Week, Baru 66 will feature a dry-aged flat-iron steak tricked out with details that highlight chef David Baruthio’s precise and imaginative modern French cuisine. Bok choy and carrot mousseline bring freshness and color to the presentation, while micro pomme frites and hickory-smoked potato foam add unexpected touches. Click here to find out all the participating restaurants.  Photographer: Duane Tinkey


You May Also Like

Out of the Shadows

Determined to put Hoyt Sherman Place back in the spotlight, Robert Warren is re-energizing ...

Backyard Bounty

Self-taught farmer Jordan Clasen transformed six acres into an oasis of organic produce that ...

Instant History For New Homes

Recycling ancient lumber? Homeowners are on board.