In partnership with Infiniti, The Line examines innovation in the culinary world. With our host — the award-winning chef Curtis Duffy of Chicago’s Michelin-starred Grace — we take a look at the people and ideas shaping the next generation of food and drink.
At Chicago favorite Yusho, Matthias Merges — who previously spent over two decades as executive chef at Charlie Trotter's — blends traditional methods with modern, avant-garde techniques to create a menu of unique dishes that marry bold flavors and textures. Turning the concept of the Japanese izakaya on its head, Merges utilizes the skin of various animals to create the perfect crispy bar snack. In this video, Curtis Duffy — a former mentee of the chef — takes us to the Yusho kitchen where they show us how it's done. And below, more on the technique behind fried pork skins, also known as chicharrónes.