The lobster roll at David Myers’ new restaurant Hinoki & The Bird is spiked with a delicate Vietnamese green curry and topped with a sprinkle of Thai basil leaves. The generous four-bite sandwich just may be the best lobster roll in Los Angeles. (Sorry Son of a Gun!) The dish is a collaboration between Myers and Executive Chef Kuniko Yagi.

In this video, Yagi shows off how it’s made – including a shot of the micronized charcoal powder that colors the jet black bun. Hear both Myers and Yagi discuss their inspiration for the dish this Saturday on Good Food.

Thanks to Deep End Diner Eddie Lin for the video!

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2 Comments »

  • This Week on Good Food: Perfect Picnic Food, Foodopoly, Fracking our Food Supply | Good Food said:

    [...] and poached eggs at the new Muddy Leek in Culver City. Chefs David Myers and Kuniko Yagi talk about the unique lobster roll at Hinoki & The Bird. Plus, journalist Elizabeth Royte investigates the link between fracking [...]

  • Cubicle Cook said:

    really great invention, but that was more salt than I'd eat in a day

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