Estela

with mojama and rye crackers

with yuzu kosho mignonette

with sea urchin

with salsa verde and charred bread

raisins, pistachios, and Bayley Hazen blue

walnuts, anchovy, and ubriaco rosso

with daikon radish

with beans and mojo rojo

with squid and romesco

with charmoula and honey

with mushrooms and pecorino sardo

with Meyer lemon, turnips, and avocado

with black trumpets, farro, and onion

with Brussels sprouts and taleggio

Gin, cherry, black pepper sweet vermouth, lemon

Mezcal, Cynar, Cocchi Torino, thyme

Tequila, Manzanilla, pear eau de vie, orgeat, lime

Aged rum, rye, Angostura, ginger, cinnamon, lime

Rye, Dolin rouge, Bonal, Fernet Branca