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Good to the Bone at Spice Table
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Anne Fishbein
Bone marrow with prawn sambalSpice Table, a high-ceilinged, candlelit restaurant in a patch of Little Tokyo better known for noodle shops and izakayas, seems to gather half the strands of contemporary cooking into a single, weathered-brick restaurant.
Need a visual aid for your print edition? Jonathan Gold visits Spice Table. ("Spice Table, a high-ceilinged, candlelit restaurant in a patch of Little Tokyo better known for noodle shops and izakayas, seems to gather half the strands of contemporary cooking into a single, weathered-brick restaurant.") Click through for Anne Fishbein's spectacular photos and read more in Gold's Counter Intelligence, "Good to the Bone."
