Sublime

it's not tab hoarding, it's mycelial thinking

The chef Bun Lai spent three decades cooking at a sustainable-sushi restaurant in New Haven, where he rid the menu of tuna and farmed salmon in favor of invasive species, such as Asian shore crabs. Now, after shutting the doors for good, Lai is embracing a new kind of restaurateuring. Instead of cooking for patrons, he invites them to his home,... See more