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UP IN SMOKE BURGER made from Crispy Onions, BBQ Sauce, Cheddar, Bacon Jam.
Trained at Le Cordon Bleu, Chef Rapha has worked at a multitude of restaurants in America including Nobu, Aqua (2 Michelin Star), Spago (2 Michelin Star), Tasting Kitchen, and Narcissa. Experience gleaned from working coast to coast at some of America's best restaurants shown in his menu at Up In Smoke where he combines the low and slow smoking and grill techniques of Southern Barbecue with the California slow food philosophy. "Cooking by hand, farm to table slow food is the philosophy behind my cooking and my kitchen." - Rapha Menchaca