Koji Shimomura, chef-owner of Edition, strives to offer every diner a combination of service, food and atmosphere that is his own “edition” of what an excellent dining experience should be. You won’t get a menu because he wants to serve you what you want, not what’s available. Your server will ask you what you’d like to eat, and how much of it you’d like. It’s Chef’s idea of haute couture cuisine and is his way of making sure that every guest leaves full and happy.
An easy appetizer that looks impressive enough to serve at a dinner party. Salty, sweet, tangy, this dish hits all the flavor notes.
Paul Bocuse - Rouget barbet en écailles de pommes de terre croustillantes
This recipe for Mexican shrimp bites is seared shrimp and guacamole layered onto individual potato chips. A super easy appetizer that's perfect for entertaining! #ad