Mermaid Bowl. Housemade spirulina -coconut yogurt, berries, toasted coconut and nuts, hemp seed.

Octopus carpaccio

Banana-infused brandy, salted caramel, bananas, and vanilla soft serve. A boozy milkshake.

Wild salmon ceviche. Base is leche de Tigre, the silky marinade that’s blended with a little fresh scallop. Toasted Peruvian corn give it texture.

#sodamngood A couple of vets from Morimoto doing ramen right. A bad bowl of ramen is still better than 80 percent of things you’ll eat in life. And this is really, really good ramen. The end of all this

Ham and Gruyere crepe

Many chefs I know don’t like grass-fed beef because the flavor isn’t consistent. I want to bring this dish to those chefs, and to my mom, and to people I like. One of the best grass-fed steaks I’ve tasted.

Mango tart. Tastes like pie, feels like fruit salad in your heart

Banana cream mini-pie. Nice chocolate-thick graham cracker crust. This isn’t better than net neutrality, but it helps.

Corn and goat cheese tamales. Light tamales, not dense like bundt cake. Great, lightly sweet corn flavor and a tomatillo salsa.

Yes, again. Drink from the bowl. Spicy sesame ramen

Yellowtail aguachile. Yellowtail sashimi, spicy lime broth that partially cooks the fish (acid from lime cooks proteins), avocado, knob onion (like a young green onion), cucumber, and orange.

In my kitchen tonight. Spaghetti squash that either looks like a teddy bear or Snoke from Last Jedi. Adding thyme, butter, melted mozzarella and habanero hot sauce.

This is the “Choripan.” Argentine chorizo made in house, on a baguette with chimichurri.

Brisket. Super tender, uses Brandt Farms beef, makes a jus out of the drippings

Duck empanadas. Duck confit, sweet corn, arugula, goat cheese, crispy duck skin. Served with a lime cream and poblano beer cheese. The sauces are phenomenal.

Simple, beautiful garlic marinara sauce made with San Marzano tomatoes (sweeter than most tomatoes). Would’ve been perfect if the mussels had been properly expelled. A little sand still in there. Brand

Rosemary focaccia baker in house. Poured some of their good olive oil on it, which is steeped with rosemary and olives, capers, etc. Simple perfection.

Hoisin-glazed rib with spicy pickle

Pork noodle hot pot soup with fermented cabbage. Cabbage is fermented over 30 days. The broth, rich with pork and star anise, is phenomenal. The cabbage with its funky, pickled high notes, is the acid.