The Dish: White Rabbit with Tea in a Mushroom Forest
The Chef: Kris Morningstar
The Restaurant: Ray’s & Stark Bar (5905 Wilshire Blvd., L.A., 323-857-6180)
What’s an Alice in Wonderland dish without one? A rabbit saddle is poached, wrapped in bacon, and seared.
Masala Chai Sauce
No Mad Hatter here—just a little sweet vermouth to set off this tea-based sauce.
Blue Foot Mushrooms
“They’re like cartoony Smurf mushrooms when you get them,” says Morningstar. When cooked, they lose their blue hue.
“The bright colors are really Burton-y, and I think stone fruit and mushrooms go great together.”
Pistachio Parsley Puree
The rabbit rests on a vibrant green sauce that evokes the forest floor.
Photograph by Misha Gravenor