From wood-roasted carrots to barbecue to cronuts.
was greeted with accolades. Lee, formerly chef de cuisine at The French Laundry under Thomas Keller, combined that restaurant’s micro-attention to technique and detail with influences drawn from a palette of Asian influences and ingredients. Groundbreaking at the time, Lee’s food now feels prescient; ditto the restaurant’s serene, elegant design with its black, white, and grey hues—a now much-replicated Japanese-ryokan-meets-vibe.
was, they admit, cautious at first, but has blossomed into a stunning force for hospitality and grace in fractious times. The food's damn good, too. —The descriptor most frequently deployed for Turkey and the Wolf's cuisine is "stoner" and sure, a Grimace plate below your collard green melt or fried bologna sandwich might underscore that notion. But when it earned a berth in
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