Why Smoky Cod is Best Served by the Bite at Empellón

It’s a good thing Alex Stupak’s smoked black cod starter at Empellón in New York City comes with 10 slices, as once the dish hits the table, it doesn’t stick around for long. Stupak was inspired by the classic combination of potato and chorizo for the eye-catching, bright orange vinaigrette that's pooled in the center of the plate. He makes it by infusing chorizo spices in olive oil and adding tender potatoes that he...