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Liwei Liao Creates a Tasting Menu of His Own at The Butcher’s Counter

At the specialty fish market, the dry-aging expert emphasizes no-frills dining and lets the ingredients be the stars of the show.

Dry-aged fish guru Liwei Liao has influenced how elite chefs all over the country serve seafood. Now Liao, who’s sold fish to restaurants run by Dominique Crenn, Wolfgang Puck, Aitor Zabala, José Andrés and Enrique Olvera, is launching his own high-end restaurant inside his new Joint Seafood fish market in Los Angeles.

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The Butcher’s Counter at Joint Seafood’s Arts District location will debut on Friday, August 14, with a $280, 10-plus-course tasting menu.

“I want to do it because it’s fun,” Liao tells Observer. “But I’m also doing it because there’s only so much I can share with other chefs. I need an outlet to share myself. This is an outlet for me to understand my ingredients better and to portray them in my words, because I keep creating the pen and the paper for chefs, but I never do the writing.”

And as is befitting of a fishmonger whose seafood has been on the menus of three-Michelin-starred restaurants like Atelier Crenn and Somni, Liao is using the highest-quality ingredients.

“I think the........

© Observer