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!