Sometimes chefs grind and iterate on a dish until it’s just right. But there are moments when everything clicks.
As Pretty Penny chef Steven “Chops” Smith pondered how to update the restaurant’s crudo for the warmer months, his mind wandered to the pineapple fermenting in the kitchen — a project he’d started to use up some excess fruit.
“We love fermenting here, especially if we have any odds or ends that can’t go anywhere,” he says, standing at a stainless table inside the Roosevelt Row restaurant’s kitchen…