served dim sum style, which is, at the end of the day, the best way to dine for maximum fun and adventure.

Creative California cooking

Vegetarian

country ham and cornbread—with the first Husk, Sean Brock single-handedly supercharged Southern cuisine.

Pimento cheese

like pigs head and fried brussels sprouts, all sourced from local Ohio farms.

Indulgent dishes

everything you’d want in your dream picnic basket on the beach.

Smoked fish, fresh bread, warm pastries

tostadas with uni and bone marrow, and the indisputable dessert of the decade — corn-husk meringue with corn mousse.

Duck carnitas

and cow heel soup, curried goat and collard greens with coconut cream—chef Nina Compton’s Caribbean-leaning menu breaks with Big Easy tradition.

Conch croquettes

you can get foie gras dumplings and fried chicken wings for dinner.

Oysters and a burger for breakfast

gochujang balsamic glaze roasted kimchi fritter kim-chili crisp, toum, scallion

whipped tofu ricotta

Filipino cuisine

bamboo shoot rice

crab’n’egg

braised mushrooms, perilla goddess dressing, crunchy crunch caramelized carrots, whipped tofu ricotta, gochujang balsamic glaze

salad

kimchi fritter

push x pull coffee, misugaru cream, amaretto

coffee jelly tiramisu

kimchi cured pork ribs

spicy anchovy and tomato broth, turnip, chrysanthemum

halibut jorim

chilled acorn noodles, perilla oil dressing, chives, fried shallot, jalapeno, red onion, pickles, shredded gim

jangban guksu

fermented fresno pepper broth, salted plum granita crab’n’egg dungeness crab, salmon roe, pea shoots accompanied by bamboo shoot rice, doenjang-jigae, pickles, and gim

flounder

slow braised short rib, root veg, bulgogi

galbi-jjim

napa and diakon kimchikale salad braised mushrooms, perilla goddess dressing, crunchy crunchy caramelized carrots whipped tofu ricotta, gochujang balsamic glaze roasted kimchi fritter kim-chili crisp, toum, scallion

mom’s kimchi

In a large bowl, combine the all-purpose flour and water. Mix until a dough forms, then knead for about 5 minutes until smooth. Cover with a damp cloth and let rest for 30 minutes.

Make the Dumpling Dough

In a separate bowl, combine the ground pork, green onions, ginger, soy sauce, sesame oil, salt, and pepper. Mix well until fully combined.

Prepare the Filling

After the dough has rested, divide it into small balls (about the size of a walnut). Roll each ball into a thin circle, about 3 inches in diameter. Place a teaspoon of the filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal them tightly.

Assemble the Dumplings

Heat vegetable oil in a skillet over medium heat. Add the dumplings in a single layer and fry for about 2-3 minutes until the bottoms are golden brown. Add a splash of water (about 1/4 cup), cover with a lid, and steam for an additional 5 minutes until cooked through.

Cook the Dumplings

Transfer the dumplings to a serving platter and serve hot with your choice of dipping sauce.

Serve

All-purpose flour

Water

Ground pork

Green onions, finely chopped

Ginger, minced

Soy sauce

Sesame oil

Salt

Pepper

Vegetable oil (for frying)

Dipping sauce (soy sauce, vinegar, chili oil)

Rinse the quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, then reduce heat to low, cover, and let simmer for about 15 minutes until the quinoa has absorbed all the water. Remove from heat and let it cool.

Prepare the Quinoa

In a large bowl, add the black beans. Use a fork or potato masher to mash them until mostly smooth, leaving some chunks for texture.

Mash the Beans

To the mashed black beans, add the cooked quinoa, chopped onion, minced garlic, grated carrot, chopped cilantro, cumin powder, smoked paprika, salt, and black pepper. Mix until well combined.

Combine Ingredients

Add the flour to the mixture and stir until just combined. Form the mixture into 4 equal-sized patties.

Form Patties

In a large skillet, heat the olive oil over medium heat. Once hot, add the patties and cook for about 4-5 minutes on each side, or until they are golden brown and heated through.

Cook the Patties

Place each cooked patty on a burger bun. Top with lettuce, a slice of tomato, avocado slices, and a dollop of mayonnaise. Serve immediately.

Assemble the Burgers

black beans

quinoa

onion, finely chopped

garlic, minced

carrot, grated

cilantro, chopped

cumin powder

smoked paprika

salt

black pepper

flour (all-purpose or gluten-free)

olive oil

burger buns

lettuce leaves

tomato, sliced

avocado, sliced

mayonnaise or vegan alternative

In a large mixing bowl, combine the sharp cheddar cheese and cream cheese. Use a hand mixer or a spatula to blend them together until smooth and well incorporated.

Prepare the Cheeses

Once the cheeses are well mixed, add the mayonnaise to the bowl. Continue mixing until the mayonnaise is fully integrated into the cheese mixture.

Add the Mayonnaise

Drain the pimentos from the jar and chop them roughly. Add the chopped pimentos to the cheese mixture and gently fold them in until evenly distributed.

Incorporate the Pimentos

Sprinkle the garlic powder, onion powder, cayenne pepper, black pepper, and salt over the cheese mixture. Mix thoroughly to ensure that the spices are evenly distributed throughout.

Season the Mixture

Taste the pimento cheese and adjust seasoning with additional salt or cayenne pepper if desired. Mix well to combine any additional ingredients.

Taste and Adjust

Cover the bowl with plastic wrap and refrigerate the pimento cheese for at least 1 hour before serving to allow the flavors to meld. Serve chilled with crackers, vegetables, or use as a spread.

Chill and Serve

Sharp Cheddar Cheese

Cream Cheese

Mayonnaise

Pimentos

Garlic Powder

Onion Powder

Cayenne Pepper

Black Pepper

Clean the pigs head thoroughly under cold running water. Remove any remaining hair or impurities using a sharp knife.

Prepare the Pigs Head

In a large pot, mix water, salt, pepper, garlic, onion, bay leaves, thyme, and apple cider vinegar. Bring to a boil, stirring to dissolve the salt.

Brine the Pigs Head

Once the brine is boiling, remove it from heat and let it cool slightly. Place the cleaned pigs head in a large container and pour the brine over it, ensuring it’s fully submerged. Cover and refrigerate for 12-24 hours.

Submerge the Pigs Head

After brining, remove the head from the brine and rinse it. Place it in a large pot with fresh water, cover, and simmer on low heat for 4-5 hours until tender.

Cook the Pigs Head

Once cooked, allow the pigs head to cool slightly before shredding the meat off the bones. Serve warm or chilled, garnished with herbs.

Finishing Touch

Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Halve them for even cooking.

Prepare the Brussels Sprouts

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Oil

Add the halved Brussels sprouts to the skillet, cut side down. Season with garlic powder, salt, and pepper. Cook for about 5-7 minutes until they are golden brown and crispy.

Fry the Brussels Sprouts

Once the Brussels sprouts are cooked, sprinkle the Parmesan cheese over them and toss to coat. Cook for an additional 2 minutes until the cheese is melted.

Add Parmesan

Remove from heat and drizzle with lemon juice before serving. Adjust seasoning to taste.

Finish and Serve

Pigs head

Black pepper

Garlic cloves

Onion

Bay leaves

Thyme

Apple cider vinegar

Brussels sprouts

Olive oil

Garlic powder

Parmesan cheese

Lemon juice

Arrange the smoked salmon and smoked mackerel on a serving platter. Garnish with capers and fresh dill. Serve with lemon wedges on the side for squeezing over the fish.

Prepare the Smoked Fish

Slice the sourdough bread into thick pieces. Drizzle with olive oil and sprinkle with sea salt. Optionally, toast the bread lightly on a grill or in an oven for a few minutes until warm.

Prepare the Fresh Bread

Preheat the oven to 180°C (350°F). Place the croissants and savory pastries on a baking sheet. Bake for 10-12 minutes or until golden and warm. Remove from the oven and brush with melted butter mixed with fresh herbs before serving.

Warm the Pastries

Smoked salmon

Smoked mackerel

Capers

Lemon wedges

Fresh dill

Sourdough bread

Sea salt

Croissants

Savory pastries (e.g., cheese and spinach)

Butter

Herbs (e.g., thyme, rosemary)

In a large pot, combine the duck legs, orange juice, lime juice, minced garlic, cumin, oregano, salt, black pepper, and bay leaves. Bring to a simmer over medium heat.

Prepare the Duck

Cover and cook on low heat for about 2 hours or until the duck is tender and falls off the bone.

Cook the Duck

Remove the duck legs from the pot and shred the meat, discarding the skin and bones. Return the shredded meat to the pot and cook for an additional 30 minutes, allowing the flavors to meld.

Shred the Duck

In a large skillet, heat the vegetable oil over medium-high heat. Fry the corn tortillas one at a time until they are golden and crispy, about 2-3 minutes per side. Drain on paper towels and sprinkle with salt.

Fry the Tortillas

Preheat the oven to 450°F (232°C). Place bone marrow in a baking dish and roast for about 15-20 minutes until melted and bubbly.

Prepare Bone Marrow

Top the roasted bone marrow with fresh uni, chopped chives, a squeeze of lemon juice, and salt to taste. Serve immediately.

Assemble the Dish

Soak corn husks in warm water for about 30 minutes. In a clean mixing bowl, whisk egg whites until frothy. Gradually add sugar while whisking until stiff peaks form.

Prepare the Meringue

Pipe the meringue onto a baking sheet lined with parchment paper. Bake at 200°F (93°C) for about 1.5-2 hours until dry and crisp.

Shape and Bake

In a blender, combine sweet corn kernels and blend until smooth. Strain through a fine mesh sieve to remove any solids.

Prepare the Corn Purée

In a small bowl, dissolve gelatin in water. In a mixing bowl, whisk heavy cream with sugar until soft peaks form. Gently fold in the corn purée and dissolved gelatin until well combined.

Make the Mousse

Transfer the mousse to serving glasses and refrigerate for at least 2 hours before serving.

Chill

Duck legs

Orange juice

Lime juice

Cumin

Oregano

Corn tortillas

Vegetable oil

Bone marrow

Sea urchin (uni)

Fresh chives

Egg whites

Granulated sugar

Corn husks

Sweet corn kernels

Heavy cream

Sugar

Gelatin powder

In a mixing bowl, combine the fresh conch meat, green onions, garlic, lemon juice, cayenne pepper, salt, and black pepper. Mix well to evenly distribute the ingredients.

Prepare the Conch Mixture

Add the eggs to the conch mixture and mix until fully incorporated. Gradually add the all-purpose flour, mixing until the mixture holds together. Form the mixture into small, round patties (about 2 inches in diameter).

Form the Croquettes

Place the breadcrumbs in a shallow dish. Roll each croquette in the breadcrumbs until fully coated. Set aside on a plate.

Coat the Croquettes

In a large frying pan, heat the vegetable oil over medium heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it bubbles and browns, the oil is ready.

Creative California Cooking

Vegetarian

Pimento Cheese

Indulgent Dishes

Smoked Fish, Fresh Bread, Warm Pastries

Duck Carnitas

Conch Croquettes

Oysters And A Burger For Breakfast

Whipped Tofu Ricotta

Filipino Cuisine

Bamboo Shoot Rice

Crab’n’egg

Salad

Kimchi Fritter

Coffee Jelly Tiramisu

Kimchi Cured Pork Ribs

Halibut Jorim

Jangban Guksu

Flounder

Galbi-jjim

Mom’s Kimchi