date:Nov 20, 2018
t of turning a watermelon into something resembling a holiday ham requires planning and patience. Horowitz personally brines his cut watermelons in a marinade of herbs, salt, and ash for four days and then, after drying for five hours, smokes them for eight hours. The process is so intensive that the restaurant can only afford to serve two per night at a cost of $75 each.
Nonetheless, curious foodies are finding the bizarre dish surprisingly tasty. So much so, there's now a month-long waitlist