Nothing Can Be Changed Until It Is Faced

My first job in New York was at a casual-upscale, Michelin-starred restaurant in Brooklyn called Oxalis. Oxalis had locally sourced ingredients, natural wines, an atrium, an open kitchen, and an herb garden out back. Our rotating tasting menu featured wood ear and tapioca dumplings with citrus fern aioli; lightly cured fluke with roasted seaweed and sha…