How the Iconic Three-Day Short Rib Helped Earn Mourad SF a Michelin Star Plateworthy
On this episode of Plateworthy, Nyesha Arrington visits San Francisco's Mourad. She learns from chef Rasika Venkatesa how to make the restaurant's short ribs a process that takes three days, from prep to plating.
Source: Eater (2023-05-31)
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