It's been a while since I've had this delectable specialty, and I don't see any recent reports. PPQ was where I went years ago - not sure if it's still good? I saw reports that Lotus was even better, but those aren't recent either. Recs?
At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled on salads or tossed with hot pasta.