Eric Kim has a strategy for how he approaches restaurants: Live life on the edge of the menu. Just because a restaurant is known for one thing doesn’t mean you can’t order something else. Sometimes the oddity on a menu might be the chef’s passion project, which is reason enough to order it. When Mr. Kim visited the city for a friend’s wedding in January, his eyes gravitated toward the citrus-glazed turnips. Who knew that the star of his seafood lunch would be a side dish of turnips?

---