« Back to article: Sneak peek: Justin Yu’s Oxheart unveils a new kind of artistry

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Karen Man adds the finishing touches to a dinner plate at Oxheart. Photo by Ruthie Johnson Miller
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Chef Justin Yu and his funky Oxheart crew  Photo by Ruthie Johnson Miller
News_Oxheart_steamed Gulf oyster
Favorite dish of the night: Steamed Gulf oyster with cardoon and brown butter atop Snowball Cauliflower Photo by Ruthie Johnson Miller
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And for dessert: A semi-sweet hazelnut and barley cake layered with carrot puree and sorrel  Photo by Ruthie Johnson Miller
News_ Oxheart_braised Oxtail.
Meaty oxtail braised in beef fat with Umpqua Broccoli and seared mustard seeds Photo by Ruthie Johnson Miller
News_Oxheart_Gulf sea snails
Gulf sea snails, turnips, oxalis, yeast and chicken skin Photo by Ruthie Johnson Miller
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Karen Man’s pretzel bread: Firm on the outside, soft and warm inside, with a light dusting of salt Photo by Ruthie Johnson Miller
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Vegetable love: Caramelized carrots with bitter almond, buckwheat crackers, dill and whey Photo by Ruthie Johnson Miller
News_Oxheart_poached egg yolk
Poached egg yolk with charred fava beans and lettuces, wild sorrel and buttermilk Photo by Ruthie Johnson Miller
News_Oxheart_Spinach
A fantastic handful of Okame Spinach steamed over jasmine tea, shiro miso, grains and mushrooms Photo by Ruthie Johnson Miller