Wrapping a variety of expensive AF proteins in lettuce to make myself feel healthier.

Decided to take on dry-aging myself and ended up with a majestic 35 day dry-aged standing rib roast.

Kumamoto Oysters, Miyagi Oysters, Littleneck Clams, Manila Clams, Stone Crab Claws, Tiger Shrimp, Red Shrimp, Sea Scallops

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diary of a shitty chef

Shitty Chef

Los Angeles