Sanjay Chandrasekaran and chef Bryan Veal collaborate at The High Ground, offering Mexican dishes like jackfruit carnitas tacos and barbacoa with a hint of smokiness from mezcal. Veal's experience in Mexico influences the menu.
Chandrasekaran's transition from vegan to non-vegan dining is seen in The High Ground's offerings. Veal, drawing from his childhood in Alaska and Mexico, provides a unique blend of flavors.
[
add
]
[
|
|
...
]