You might remember that bouillabaisse, with the fennel-tomato-saffron
broth you wanted to bathe in. Or perhaps it was the beef cheeks,
meltingly tender yet just crisped, alongside peak-of-summer Roots Farm
corn and more. Or the ricotta ravioli gussied up into summer elegance
with charred Lane Farm strawberries.
Well, you don’t have to remember anymore. All of Chef Justin West’s
deeply desired dishes from his former restaurant Julienne are coming
back on Monday and Tuesday nights, when he turns his Wildwood Kitchen
barbecue space into Brunoise, offering a new menu each week.