Data Driven Infrastructure

Four 6-ounce boneless skin-on duck breasts, trimmed of excess skin and fat.

Keller liked his caviar spooned over oysters, but Sullivan prefers her roe mixed up with sour cream and spring onions.That's how she serves it here, like a rococo French onion dip.

Oysters show up elsewhere: raw by the pristine piece, roasted with green curry, or stewed with cream and sunchoke in a decadent pan roast.Gulf seafood dominates the menu, but it's Sullivan's supercharged pantry that makes it all so memorable: that butter, yes, but also the cured lemons and preserved tomato that light up tender rings of squid and fried polenta; and the olives smoked in the belly of a wood-burning hearth and scattered around chunky links of lamb sausage.At Henrietta Red, Sullivan shows her hand as a chef with a feeling for flavors that are big, uncompromising, and entirely her own.. 09. of 10.

Diana Dávila—Mi Tocaya Antojería, Chicago."At Mi Tocaya I really wanted to embody what it means to be a Mexican woman and a Mexican mother, cooking for people that I love with sheer feeling and understanding for ingredients.".

It can be tricky to spot Diana Dávila in the thick throng at.

Mi Tocaya Antojería.The Mac knife’s pakkawood handle is grippy and ergonomic, making it comfortable and easy to maneuver no matter what I’m cutting.. Its 8-ounce weight is no joke.

I’m consistently impressed by how light it feels in my hand.And it would be an understatement to say that this high carbon knife is sharp.

Before writing this, I chopped a row of four carrots and it took minimal pressure to get through them; plus, cutting garlic cloves was like slicing through warm butter.This might be the sharpest knife currently in my kitchen.. After using the Mac Superior santoku, I can see why so many people are loyal to this style of knife.