This dish, which resembles a terrarium, is one of the first things Tru serves on its $158 tasting menu. “We wanted something to add a huge, bright, unique flavor, and sorrel was where we looked,” executive chef Anthony Martin said. RELATED • Avocado deviled eggs • Green Papaya Pad Thai • Cool Plates at NRN.com First, he purées sorrel leaves, strains the juice and freezes it in liquid nitrogen, “so it comes out like snow,” he said. ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?