David Rink

Chefs Greg Denton and Gabrielle Quiñónez Denton's culinary philosophy is deeply rooted in the artistry of wood-fired cooking and a profound appreciation for South American flavors, particularly Argentine cuisine. Their approach is driven by a desire to educate and inspire, making the grill an accessible and year-round tool for home cooks. They emphasize the simplicity of grilling and the importance of balancing fire with complementary side dishes, encouraging exploration beyond conventional grilling techniques. Central to their ethos is a commitment to responsible sourcing and nose-to-tail cookery, a practice Gabrielle attributes to her Ecuadorian heritage. They actively engage with local purveyors and farmers, embracing seasonal produce and even preserving ingredients like peas at their peak for later use. This commitment extends to making often-overlooked cuts like tongue, tripe, oxtail, and heart not just palatable, but desirable, by transforming them through masterful techniques and thoughtful flavor pairings. Creativity and collaboration are the twin pillars of their dish development. They share a mutual love for contrast in texture and temperature, actively breaking culinary 'rules' to create memorable sensory experiences—such as a hot terrine juxtaposed with slightly frozen peas. Their process is a dynamic back-and-forth, where ideas are pitched, refined, and organically evolve, culminating in dishes that deliver "over-the-top flavor" in carefully considered portions, especially evident in their small-bite restaurant concept. The Dentons' technical mastery is centered around the wood-fired grill, which they consider an indispensable tool for imparting unique smoke and char flavors. A core technical teaching is the critical distinction between direct and indirect heat, advocating for a varied heat zone on the grill to allow for relief and prevent overcooking. They also ingeniously employ freezing techniques, as seen with their peas, to break down cellular structures and achieve optimal tenderness. Their approach to flavor and plating emphasizes harmonious balance and compelling contrasts. Their chimichurri, for instance, is noted for its perfect blend of herbaceousness and heat, while vegetable dishes are crafted to allow the region's fresh produce to shine. For their small-bite concepts, they embrace aggressive seasoning and creativity, delivering concentrated, impactful flavors. They expertly play with temperature and texture, exemplified by a 'hot, boozy terrine on slightly frozen peas' that creates a complex mouthfeel. Among their most legendary signature dishes are: Ox's iconic **Clam Chowder served with bone and its marrow**; the innovative **Fried Oxtail Terrine served over frozen pea salad**; the whimsical **Spaghettios** (mini pasta circles with fresh truffle, Irish butter, and Parmesan); the refined **Smoked Beef Tongue** prepared carpaccio-style with ensalada Rusa; and the rich **Duck Liver Scramble** with caviar, chives, and brioche croutons. Their wood-fired **Skirt Steak** is also a celebrated staple.