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Use the LEFT / RIGHT keys to navigate the Darkroom
Use the UP key to show captions
Use the DOWN key to hide captions
Use the ESC key to close Darkroom
Executive chef Nick Verdisco at work in the open kitchen at Bolster, Snow & Co.
The Scallop Crudo with citrus, olives, radishes and more at Bolster, Snow & Co. Staff photo by Ben McCanna
Carrot fries – parbaked, dredged in cornstarch and then fried – stay fluffy inside and crunchy outside.
For dessert, an eclair with blueberry preserves, cream cheese, chiboust and vanilla ice cream.