On a very warm evening a few years ago, I walked into a cool, brisk, minimalist restaurant with heavy, wide wooden doors, sitting down at a relatively tiny table with nothing on it. The menu was as minimal as the space, but as I soon noticed, the flavor of the dishes I ate there were anything but.
Sharp, bright, pungent, robust — the multi-course Korean-inspired meal was a stunning culinary experience, but it was the dessert that really put things over the top. Burrata — a then-uber trendy up-and-coming “it ingredient” — in a dessert? “What a wild idea!” I thought, but I’m nothing if not predictable when it comes to any sort of Italian-adjacent food, so I immediately ordered it.
