Glass jars filled with corn, a chile library and shelves lined with colorful pickling and fermentation projects can all be seen by diners at the seventeen-seat chef’s counter at Bruto. “I treat the restaurant like my laboratory,” says executive chef Michael Diaz de Leon.
During service, one chef mans the hearth, a large, wood-burning stove in which everything at the small eatery located inside Free Market at the Dairy Block is cooked. Another…
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