Uni chef Tony Messina gets a quick profile from the Metro as he tests out new summer dishes on nightly omakase menus. Of the toro with banana glass, black truffle vinaigrette, and pork belly croutons, Messina says, "The banana looks difficult, but it's just tapioca cooked till soft then pureed with banana, then laid out on a tray in a dehydrator." [Metro]
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