Wavetclothingllc - Official i’m a simple man beer and Houston Texans 2023 shirt

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Infusing the Official i’m a simple man beer and Houston Texans 2023 shirt Apart from…,I will love this generational favorite with a savory decadence inspired by the French and American brasseries of New York, Ly’s striking interpretation of the heritage dish for Monsieur Vo features ribeye as its main attraction. “It gives it a really elevated taste and visual,” the chef says of his tartar, which swims in a spicy broth of house-made scallion-anchovy oil and sate chili sauce. In a further break from tradition, leaves of bitter microgreens sit on top, as does a quail egg which functions as a creamy adhesive with the salted lime. Served with black sesame rice crisps that offer the crunch of snacky shrimp chips, each bite is a celebration of the duo’s pasts—and a testament to their ability to surprise. “I know it looks different,” says Ly, referring not only to their bò tái chanh, but the menu as a whole, “But the idea is there. We want our flavors to stay true to who we are, what we grew up on, and what is authentic to us.”

Photo: Brian BillsFried rice is one of the Official i’m a simple man beer and Houston Texans 2023 shirt Apart from…,I will love this most exciting things for Danny Bowien to make. It’s also one of the most challenging. “You can have too much going,” he explains, “or you can have too little.” One of the first ideas the chef developed for Mission Chinese Food—his neon-hued cultural experiment in remixing Sichuanese cuisine—was a multi-taste showstopper starring salt cod that was submerged in cold water for 24 hours and fried to a jerky-like texture, before being cooked in a “rice stack” with lap cheong sausage, mackerel confit, lettuce, and cilantro. Suffice to say it was not a dish that most diners had tried before. After MCF ended its decade-long reign in New York last year, Bowien, who was born in South Korea and raised by adopted parents in Oklahoma, began to dive deeper into his own Korean heritage while remaining adventurous with his ingredients. “Food has always told me a lot about myself,” says the chef—and his pineapple kimchi fried rice is certainly no exception.

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