For over a year, Ryan Poli has been traveling and cooking all over the world, most recently at Noma’s pop-up in Japan. This dinner, hosted by Jam Restaurant, took place in Chicago where he returned for a brief visit. You can find him at The Catbird Seat in Nashville where he is Executive Chef.

SNACKS Potatoes, vinegar, cod
SNACKS Potatoes, vinegar, cod
Jam At Night Pop Up with Ryan Poli
Jam At Night Pop Up with Ryan Poli
2015_10_01 ryan poli at jam 003
SNACKS Fermented corn, custard, liquid paprika. Romaine hearts, anchovy, cured egg yolk. Prawn, finger lime, fish skin.
TART Pumpkin, sea urchin, dried mushroom shell
TART Pumpkin, sea urchin, dried mushroom shell
PASTA Bucatini, cured citrus, scallop bottarga
PASTA Bucatini, cured citrus, scallop bottarga
CREPE banh xeo, porkbelly, cucumber, herbs
CREPE banh xeo, porkbelly, cucumber, herbs
CREPE banh xeo, porkbelly, cucumber, herbs
CREPE banh xeo, porkbelly, cucumber, herbs
STEAK umami crusted strip steak, eggplant, miso, kale
STEAK umami crusted strip steak, eggplant, miso, kale
Jam Restaurant Chicago Chef: Ryan Poli
Oops. Ate the dessert so here’s a photo of one of Erin Hayes’ (Lost Lake) cocktails. The dessert was CHOCOLATE crémeux, comb oil, puffed wild rice, orange.

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The Catbird Seat | 1711 Division St, Nashville TN615 810 8200

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Posted by:Lou Stejskal

Introverted extrovert.

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