that, if they don t love it, then anthony: plan b. 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, 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. wow. 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 cr
tokyo may well be the most amazing food city in the world. with a nearly unimaginable variety of places stacked one on top of the other tucked away on every level of densely-packed city streets. at lawson s, you can dig into their unnaturally fluffy, insanely delicious, in incongruously. crowded eateries serving who knows what? but it all smells delicious and looks enticing. in the tiny, almost-micro neighborhood in tokyo all is quiet. and amazingly, from right here in the middle of this eye-goggling pinball machine of a city, green. yasura lives near hear and he loves this place. a low-key joint to enjoy family meals and meet friends. i am so much appreciate and
indulgent, delicious, irresistible., night; fancy feast makes delighting your cat delightfully easy. every recipe, every last detail. another fancy way to show your love. fancy feast. introducing savory centers. paté with a center of gravy!
anthony: tokyo may well be the most amazing food city in the world, with a nearly unimaginable variety of places stacked one on top of the other, tucked away on every level of densely packed city streets. at lawson s, you can dig into their unnaturally fluffy, insanely delicious, incongruously addictive egg salad sandwiches. i love them. customer : oh yeah. anthony: layer after layer after layer of awesome. crowded eateries serving who knows what? but it all smells delicious and looks enticing. in the tiny, almost micro neighborhood of nakameguro, tokyo, all is quiet. and amazingly, for right here in the middle of this eye-goggling pinball machine of a city, greed. yasuda lives near here, and he loves this place. a low-key joint to enjoy family meals and meet friends.
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, 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. wow. 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. this is our version.