Chef Marcus
👤 SpeakerAppearances Over Time
Podcast Appearances
It's like peanut butter and jelly, but in an elegant way.
And this is our rainbow teradito.
It's a sashimi-style cut fish.
You got a jackfruit tigre de leche.
Ultimate dish.
And all of our fish is actually cured in kombu.
The kombu is our dried seaweed.
It's like a natural umami.
Then we have our ultimate surf and turf.
You have our long bone ribeye, and then we have a lobster thermidor.
This is a dry-aged 40-day ribeye.
Then we have our lobster thermidor.
You got mushrooms, you got brunets, you got cognac.
Spin on our French classical dish.
Yeah, it's really good.
It's really rich, creamy.
And then we have a little something special for you.
This is our snow beef topped off with caviar and gold flake.
And then we also have our millionaire maturoni, which has monk's head cheese topped with a poached egg and gold leaf as well.