Chef Chris Kobayashi of Artisan prepares his cedar-planked sablefish with romanesco, crushed potatoes and a Moroccan spice mixture called chermoula.
Chef Chris Kobayashi of Artisan prepares his cedar-planked sablefish with romanesco, crushed potatoes and a Moroccan spice mixture called chermoula. jjohnston@thetribunenews.com
Chef Chris Kobayashi of Artisan prepares his cedar-planked sablefish with romanesco, crushed potatoes and a Moroccan spice mixture called chermoula. jjohnston@thetribunenews.com

Restaurant News & Reviews

February 13, 2014 10:59 AM

Artisan chef’s favorite is local sablefish

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