Uni Sashimi Bar / Details
A feature on chefs’ winter shellfish preparations highlights Uni Sashimi Bar Chef Tony Messina’s expertise on Maine urchin, used in the restaurant’s signature Smoked Uni Spoon.
View ArticleA feature on chefs’ winter shellfish preparations highlights Uni Sashimi Bar Chef Tony Messina’s expertise on Maine urchin, used in the restaurant’s signature Smoked Uni Spoon.
View Article