In the third year of the restaurant, Chef Ardian asked a single grower to stop selling his chilis to anyone else — and to stop picking them early.
A low, lingering warmth that sits under the dish rather than over it.
Most producers harvest for yield. This one now harvests for a five-day window near the end of the season, when the sugar content peaks just before the pepper begins to soften.
The result is a chili oil with almost no aggressive heat — only a low, lingering warmth that sits under the dish rather than over it.