Color plays a significant role in dining experiences, as vibrant dishes not only appeal visually but also enhance the overall taste and creativity of the meal.
Chef Joey Ward's 'lobster cereal' brilliantly combines poached lobster and banana with granola, creating a delightful blend of textures and flavors that challenges traditional dining norms.
At Zakia, the mezze services transform the drinking experience with tableside arak, whose unique louching process adds a visual spectacle to the meal.
Elektra showcases an impressive mezze platter that emphasizes the artistry of sharing, contributing to a communal dining atmosphere that celebrates flavor and color.
Collection
[
|
...
]