>> josh: yeah. >> anthony: so the menu changes every night? >> josh: at the whim of poli right now. >> anthony: chef ryan poli is the new kid in town, fresh from chicago. a veteran of mercadito, hospitality's tavernita, little market brasserie, and barcito. >> ryan: all right. first serving we have, this is risotto, but instead of using rice, we use sunflower seeds. we treated it like a normal risotto, added parmesan cheese and a little bit of butter, but we topped it with a little bit of fermented sunchokes, the base of the sunflower plant, and just garnished it with a little green sunflower sprouts. so we used three different cooking techniques with one ingredient to make this dish. enjoy. >> anthony: beautiful. mm. insanely delicious. nothing about that description sounded particularly interesting to me, but it's delicious. >> ryan: this next course is a play on a very traditional italian dish, linguini, chili flakes, sea urchin or crabmeat.