The smell of fish and lemons permeates the air at Goga, where Brad Turley has been prepping his Cali-Asian-Mex line-up since 2 p.m. He’s in a strip of show kitchen that is so narrow, it frames him like Styrofoam trays around a prize piece of toro. At 5:30 p.m. diners come in and leave their appetites in his hands.
At the end of the night, it’s no wonder that Turley opts for something simple but tasty.
Lamenting the lack of after-hours Shanghai chef haunts in the city, Turley takes matters into his own pan when late nights cravings hit, whipping up a chirashi-style rice with slices of seared tuna.
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