For those who live outside of New York, lox is typically wrapped in plastic and bought from the corner grocer. Former Le Bernardin chef Bill Montagne is changing that for Chicago. Using a special technique that preserves moisture and the integrity of the fish, Montagne makes lox that shines like a jewel and is cut in rich translucent scrims that melt in your mouth. You could pile this stuff on a bagel and bury it under cream cheese, but his work is so pristine and bursting with sea salt and brine that you’re better off popping it in your mouth naked like fine caviar.
Special Dishes: Lox, Bagels
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