Berlin’s New Food Revolution Is Making The City One Of Europe’s Best Dining Destinations

“This is a thin slice of biodynamic wagyu from Helga’s farm outside Vienna,” says Canadian chef Dylan Watson-Brawn, placing an impeccably composed plate of meat in front of each of his eight diners. It’s the 18th of some 40 dishes on the ever-changing omakase menu at his unmarked, counter-only …