The former Corner House chef Jason Tan has chosen to focus on plants: vegetables, tubers, herbs, spices and fruits are the bases for his new spin on sauces. One example is Jamboree onion with lightly marinated pearl onions, yellow onion purée and vegetable broth flavored with grilled onion and kombu essences, accompanied by Oscietra caviar. His interiors are contemporary and decked out in greenery.
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