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Seemingly everyone has ordered the chef Enrique Olvera's signature "burrata and weeds" dish, and, like that twenty-four-dollar appetizer, they ooze money.
I ordered the chef's special, roe deer.
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The first reservation is complimentary; after that you'll pay $30 a person for the privilege of ordering the chef's signature, often-imitated rock shrimp tempura and miso-glazed cod.
In the small and minimalist dining room you can order the omakase (chef's choice) of chef and owner Koichi Minamishima.
The Daily Express reports that when the chef ordered the contestant to answer a question, he shot back "I'm not your bitch".
On Amazon, shoppers viewing "Deceptively Delicious" are prodded to order "The Sneaky Chef," and vice versa.
On another, recounted by the Japanese chef, he ordered the girls to strip naked and dance with his guests.
We had wisely decided to leave the ordering to the chef by choosing "le menu surprise" for about 80 euros, which also included "le vin surprise," a bottle of white presented label facing away from us.
There, in a restaurant with roll-up doors and concrete floors that was once a garage, he orders the chef Jonathan Waxman's deceptively unadorned but deeply flavorful roasted chicken with its salsa verde of capers, anchovies, garlic, hand-chopped parsley, arugula, basil, tarragon and sage.
Eat your sushi in the order the chef presents it to you.
What to order: The Chef's Breakfast is the go-to for an indulgent experience: a silver platter with four or five samples of whatever the kitchen's cooking, served right alongside a can of beer.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com