Puffed Lobster Crackers with Tarragon Caviar, Lobster–Bergamot Mousse, and Wild Herbs; Grilled Ducks' Hearts with Roasted Anticucho Sauce, Charred Onions, Compressed Melon, and Crispy Funyuns; Pizzette di Nduja Sausage with Pumpkin Seed Ricotta, Za’atar Naan Crisps, and Pumpkin Preserves; Black Tea–Smoked Scallop Crudo with Satsuma Pearls and Pecan Leather
Following stints with industry icons Michel Richard and John Besh, chef Phillip Lopez opened his own New Orleans restaurant, Root. Since then, Lopez has been a progressive force for redefining preparation, techniques, and flavors in the Big Easy’s culinary landscape, earning Root a coveted spot on Bon Appétit’s 50 Best New Restaurants list.
James Beard Foundation 167 West 12th Street, New York, NY 10011 Copyright 2015 James Beard Foundation. All rights reserved. Content on this site may not be duplicated without prior written permission, except where noted.