Tomo, White Center

 Summer squash ($68 as the third course on the 5-course tasting menu).

 Brady Ishiwata Williams, a James Beard Award winner and former Canlis chef, has created some of the most delicious dotechnology do technology Website do technology co uk vegetables dishes. It’s not about eggplant mimicking sirloin, or any other kitchen tricks to trick carnivores. Williams the plant-based bistro honors the bounty of the land. To give squash its distinctive taste, it is coated with eggy miso and followed by grilling with hemp pudding, pickled squash as well as toasted seeds and the oil of arugula. Squash is now more appealing than ever before.