J.J. Johnson Plans to Redefine Rice Bowls at His New Restaurant

"Something’s burning,” says Chef J.J. Johnson as the barely perceptible scent of char wafts through the room. He is in the middle of describing a dish he made with red rice at his Chefs Club pop-up. We’re seated in a booth at New York City’s Soho House, in the dimly lit sixth-floor club room. Johnson might not have a kitchen of...