What Tyler Burges is most excited about as the chef/owner of Bengara, which opened April 17 in the Arts District, is debuting his genshiyaki grill. In this process, proteins are positioned at a distance from the binchōtan charcoal and cooked slowly through radiant heat.
“I’ve never seen anyone do that in the United States,” said Burges. “It’s not super common even in Japan.”
Burges is part of the team operating Smoke Door restaurants in Lake Tahoe and at The Knot Yokohama hotel in Japan — he now splits his time between all three locations. . . .
Read the entire article at LA Downtown News.
Jessica Koslow 