Sep
22
2024
I first tried Chef Otto Phan’s sushi eight years ago, and it was a revelation – not because he was then serving fish that was better than what you might get at the best places in the country, but because each time I went back he’d gotten better. It’s the passionate drive to keep improving that makes a restaurant great. There are plenty of good restaurants, serving the same meals day after day, and those serve a purpose. But the places to really connect with are those where the chef is trying to accomplish something.
