Open Your Mind to Unicorn Meat
The chef presents me with a nugget of raw meat, tinged yellowish gray, then takes it back and drops it in a pan. “Today, you’re going to be having our whole-muscle chicken filet,” Daniel Davila tells me, searing the morsel. He lets it rest, chars some tomatoes and scallions, and throws together a beurre-blanc sauce. “Kind of a classic,” Davila says.



























