In this “Table 42” vignette, Murray describes the philosophy behind the restaurant’s cuisine style as a modern American menu with a mix of Japanese and Asian ingredients using modern cooking techniques. The result is ultimately approachable, different, and interesting.
“We want to have dishes that are really well thought-out, that we pay a lot of attention and detail to,” Murray said. “The dishes that we do are plated beautifully — it takes a while to execute. Everything is cooked at the last second, so we don’t want to make such a big menu and have tons of options when we can make a smaller, impactful menu that’s really well thought-out and balanced.”
The plating process is also different at Azul, where the chef’s table provides a guests a premium view of the kitchen. “We plate at the pass, so it’s a little bit different than a regular kitchen. So you get to see everything that happens.”
In this episode, Murray — who grew up in a Miami home where his mother would cook traditional Japanese meals, as well as American-style meals — makes Azul’s beef tartare, showcasing a mix of bold flavors and textures like house-made Worcestershire sauce, olive oil, Japanese mustard, fried garlic, and caper brown gelée.