My cuisine is influenced by the seafood of New England and the Pacific Northwest, the diverse communities of Boston, Los Angeles, and the exciting food culture of Seattle. I'm currently the co-owner and Chef at Kraken Congee.
(Available only by special request)
spring mix lettuce, roasted garlic, extra virgin olive oil, white vinegar, sugar, salt, lemon juice, pepper, parsley
No reviews yet. Be the first to review.