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2 June 2016 – Award- winning seafood chef Mike Stollenwerk of 26 North BYOB is now an honorary playboy! Well, not really, but he is featured on dishing about the do’s and don’ts of cooking everyone’s favorite summer entrée, seafood!

Markham Heid writes about the struggles of cooking fish just right and Chef Stollenwerk weighs in and give readers advice to make it perfect.

“Perfectly crusted skate wing with truffled speatzle and melted leaks? A lot of diners are happy to fork over $29 to Stollenwerk in exchange for his intricate (and fucking delicious) signature entrée.” Read the full article here!