A Japanese Take on Carrots, Kale and Sesame at Motze

As Cortney Burns and Nick Balla prepare to transition Motze, their San Francisco restaurant pop-up/experiment, away from its Japanese-influenced menu, we have to take a moment and talk about those carrots. Shaved and roasted, combined with kale and topped with black sesame yogurt, this seemingly simple $6 small plate was memorable for the combination of flavors and precision of cooking techniques. In short, it was creative and...