Created byA chef based in San Francisco known for his culinary work, mentioned for using agar-agar in savory applications.
A dish served at Motze, featuring pork belly alongside mustard greens and oyster mushrooms.
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A former San Francisco restaurant known for its experimental, globally-influenced cuisine with a Japanese lens, initially operating as a 'food lab' before transitioning to fast-casual.
Created byA chef based in San Francisco known for his culinary work, mentioned for using agar-agar in savory applications.
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