Three UChicago Students' Pop-Up Restaurant and What It Can Tell Us About Fine Dining – Chicago Maroon
I. Food Consider a carrot. Consider juicing the carrot. Consider blending the carrot juice. Consider taking only the light foam sitting on the surface of the liquid. Consider the slightly orange foam on a bright tangerine granita garnished with pinches of thyme. Consider having this newly created, refreshing appetizer on a tasting menu at a...
Source: chicagomaroon.com