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Super-cool new amuse in Topolo tonight: ripe black zapote, heirloom blood orange, wild peppercress, crushed allspice
15 Feb 2015 01:00

Super-cool new amuse in Topolo tonight: ripe black zapote, heirloom blood orange, wild peppercress, crushed allspice 



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Rick Bayless

Chicago

Chef/Owner of Frontera Grill, Cookbook Author, Host of Mexico-One Plate at a Time

web www.rickbayless.com

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Chava, who's worked in Topolo pastry for +/- 20 years, makes the most incredibly light crepas Super-cool new amuse in Topolo tonight: ripe black zapote, heirloom blood orange, wild peppercress, crushed allspice End-of -service Valentine's dinner with my wife. Can I say we have an amazing oyster program at Frontera/Topolo?
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