You all wanted to know what was wiggling…

Well here’s the answer: Daikon Radish! Simmered, brined, cured and acid-blasted for the third course on our new tasting menu — available for dinner, 7 days a week!The dish? It’s Carpaccio! With aged daikon, garden arugula, olive oil, fried dry-brine capers, rau ram & basil vinegar plus @scratchhousesd parm.