This week Ian McNulty digs into Hivolt Coffee's power trio toasts, Porter & Luke's eggplant vincent, and Meauxbar's sea bass en papillote, of which he notes: "The flavors gilding this delicately flaking, lily-white fish are sesame, ginger, fresh cilantro and citrus while a pulse of salty soy and red pepper runs underneath. It arrives with the oven-browned parchment peeled back like a round frame for this beautiful dish." [Advocate]
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