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Spring in New York / Brooklyn, New York

April 2026 After one of the snowiest and harshest winters in New York, spring decided to bloom on this very day. Magnolias were in full flower, Japanese knotweed sprouted for their first taste of the sun, and ramps were in abundance. This popup was a six-course tasting menu presented at Zoli, a restaurant that had just grand opened in partnership with Amant Arts Foundation. Recipes were built on NY fish & seafood, spring forages, and Taiwanese flavors.  

A special thank you to the incomparable Evan Sung for capturing the night. 




Wood fired hake, cod liver sauce, citrus kosho, black currant shoots



Table setting for twenty at Zoli
Welcome drinks and magnolias in full bloom

Clarified chicken, pork, and hake broth, Japanese knotweed,
scallop, and winter melon

Long Island oysters, scallion oil, lacto fermented mustard greens

Shrimp and ramps box

Onion gel, koji butter emulsion
Final touches to the main course
A quick flash of binchotan charcoal on the main course
Magnolia tart tatin, cara cara oranges, sencha cream
A full and happy dining room
Thank you team