Chef Brayden Kozak's new spot has a menu filled with innovative dishes.
By Steven Sandor | October 1, 2017
Located in the old MRKT space that chef Carla Alexander made famous, chef Brayden Kozak – who was featured on our Best Restaurants issue’s cover back in 2013 for his work at Three Boars Eatery- has created a menu that’s accessible and elegant at the same time. The must-try dish is the Tête de Cochon, with pig’s ear and pork fried inside a delicious crust, served over a mustard cream and a Saskatoon berry syrup. There are berries within that salty, crispy crust, with different textures of pork meat. It’s decadent, and is so rich that it should be shared between two. Also worth trying is the Devilled Crab Salad; think potato salad served with a massive jolt of paprika (this really speaks to my Hungarian heritage) and tender crab meat.