Last Thursday I checked out how menu testing was going over at Volver with Jose Garces, Natalie Maronski and the rest of the Volver team.
I was lucky enough to eavesdrop on the team as they discussed the best way to plate their salad with greens from Garces’ Luna Farm. I smelled water that had the fragrance of pot soil. I sampled “Kentucky Fried Sqab” from the performance kitchen’s pressure fryer. And I got a bite of perhaps the best fish I’ve ever tasted.