sixtwothree

[sixtwothree]

Cherries frozen in ice cubes by eat__ings.

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[sixtwothree]

The Dirty Trick cocktail by cocktail.vision. Rye, black bamboo gin, Chareau, verjus blanc, Alfonso olive brine, and orange bitters. Carbonated and garnished with Alfonso olives.

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[sixtwothree]

Gochujang glazed whole fried coquelet by oldboyrestaurant.

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[sixtwothree]

Heirloom tomato toast by breadbellysf with shiso chutney, spicy fried peanuts, and elephant garlic chips on milk bread.

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[sixtwothree]

Kurze dumplings by joe_woodhouse, some filled with potato and spring onion, some filled with cabbage, caramelized onions, mushrooms, and chestnuts. Served with a tomato sauce spiked with tangy ferments and a dollop of creme fraiche.

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[sixtwothree]

Dim sum illustrated by jelee.jelee.

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[sixtwothree]

Stuffed shells being prepped by ferrazzanispastaandmarket.

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[sixtwothree]

Lapcheong, Parmigiano Reggiano, and chili oil focaccia by this_is_fleeting.

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[sixtwothree]

Szechuan chicken wings with crème fraîche ranch by ernest.sf.

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[sixtwothree]

Taiwanese fried chicken chop by bao_london.

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[sixtwothree]

Specialty banchan by ohsunbanchan. Gochugaru ginger Kalamata olives, tomato kimchi, blood orange and cara cara muchim, onion and grapefruit kimchi, and doenjang dressing coleslaw.

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[sixtwothree]

Tomato, chili crisp, and whipped feta tart with a puff pastry base by lilybubbletea, finished with watercress and flaky salt.

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[sixtwothree]

Snack bar serving tteokbokki illustrated by pf.bmp.

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[sixtwothree]

Sourdough focaccia by theabakerynyc with summer tomatoes, Calabrian chili, red onion, and capers.

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[sixtwothree]

Tomato sculptures from a workshop hosted by herrlich.dining.

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[sixtwothree]

Fermenting Hot Sauce by veryberrydraws.

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[sixtwothree]

Smoked mangalitza hot dog by lewis.de.haas with chili jam, Dijonnaise, and pickled cucumber.

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