Ways to Act Like A Chef
Sea Grapes Sons & Daughters in San Francisco pairs the briny clusters with crème fraîche to serve on top of a tapioca chip as an amuse-bouche.
Sea Beans Eric Ripert serves the crunchy strands—foraged from beaches or marshes—in an octopus salad at NYC’s Le Bernardin.
Sea Lettuces At Philadelphia’s Sbraga, Kevin Sbraga loves them for their toothy texture and saline flavor. All are available at marxfoods.com.