Something all of Pfeifer’s dishes had in common was a more basic ingredient, preparation, or element combined with a more extravagant one. The perfect example: His tagliolini with chicken liver, caramelized onion, and black truffles. The finely minced liver and caramelized onion—both easily attainable and inexpensive—helped add impact, heartiness, and richness to his delicate homemade pasta and shaved truffles. Similarly, a main course of sliced and perfectly seared wagyu beef came with a simple garnish of daikon radish, shiitake mushrooms, and sesame. You don’t need a lot else when the goal is to make one or two ingredients really shine.