Photoset: Quince [Evanston, IL]
Appetizer: Salmon tartare (red chili, cilantro, radish, “guacamole”)
Entree: Pork belly with favas, rhubarb molasses, fennel, vidalia-corn bread “onion rings”
Dessert: Warm chocolate cake with sweet corn gelato, salt caramel, marcona almond, “cracker jack”
