soy beans

The final plated dish should be a vibrant clash of colors: the charred green, yellow, and red of the succotash under the coppery-bronze hue of perfectly seared Mackerel. Drizzled across, a creamy lime aioli forms a tantalizing squeeze of color and promises a tangy hit.

Smoky Mackerel on Charred Corn Succotash

Main Course - American - November 25, 2025