01JournalOstrand · 14 Quay Street
Letters fromthe kitchen.
01
Notes on the menu, the suppliers and the way we cook. A new letter most months.
Earlier letters.
3 min
Six days to cure a yolk
Salt, sugar, patience. How the squash plate got its sharpest line.
5 min
Meet the boat: gurnard from Pier 4
Two day boats, one phone call at 5am, and why we never print the fish.
4 min
The vermouth we make each spring
Wormwood, orange and a case of Loire white. The recipe, more or less.
6 min
A room built on a grid
Twelve tables, twelve columns. How the dining room and the menu share one system.
3 min
Bread, twice a day
A 30-hour loaf and why the second bake happens at four.