This "playful take" on the Vietnamese sandwich has some familiar components: housemade pickled daikon and carrots and large, fragrant pieces of pork belly. Cucumbers, jalapeno, and cilantro also make an appearance, but the flavor here is less Vietnam and more Los Angeles artisanal.
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Steve Livigni is known for his heady composed concoctions at La Descarga and Harvard & Stone (where he recently did a Wonka-style cocktail version of a Sunday Supper, complete with a peas and carrots drink and a vodka elixir made with beef bouillon). But he says he's gone simpler at Blue Cow, which is already attracting a buzzing happy hour crowd.