Gabriela Davogustto
Clay | New York | October 2018
FEATURED DISHES
Steak Tartare, Lemongrass, Pickled Shallots, Crispy Buckwheat, Cured Egg Yolk, and Celery Root Chip paired with Cabernet Franc, Celler Escoda-Sanahuja, Coll del Sabater, Catalunya, Spain, 2011
Gnocchi, Butternut Squash, Maitakes, Calabrian Chiles, and Guanciale paired with Garnacha, Bodega Comando G, El Hombre Bala, Madrid, Spain
Confit Parsnips and Celery Root, Braised Daikon, Butternut Squash Purée, Cranberries, and Celery Leaves paired with Godello, Raul Perez, Ultreia, Bierzo, Spain, 2016
Black Sea Bass, Black Garlic Purée, Braised Kale, Parsnip Purée, Parsnip Confit, and Parsnip Crumbs paired with Rabigato, Eremita, Paulo de Tebas, Douro, Portugal, 2016
Photography by Alexa Bendek
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