“The waiter returned with a pre-appetizer amuse-bouche, a soup spoon filled with diced radishes, shortbread crumbs, and a black pepper gastrique. After the waiter left, Michael Saltz said, "They're trying. Hard." The radishes had been pickled, articulating their peppery bite and giving them a sharpened edge. The shortbread grounded the bite with a bready, buttery mouthful and the black pepper-vinegar sauce finished it with an elegant and seductive wisp of sweet, salty, and spicy.” FlavorsAppetizersRadishesBlack PepperShortbread Book:Food Whore Source: Food Whore
“Beef with raw quail egg tasted elegant and savage, perfect with some delicate pickled chives, slicked close like veins. Bluefish came slashed with a streak of hot oil that blistered the flesh in a caramel-colored scar. The herring was paired with a curried goat cheese curd with blueberry jam. The duck breast arrived sliced like sashimi, with a smear of fresh American horseradish.” FlavorsCuisineSurf And Turf Book:Food Whore Source: Food Whore
“The wrinkly texture of the yuba is interesting. Does it add much to the flavor though?" I took my first bite. "Hm. Yes, I think so. It's very thin and crackled, almost like chicken skin. And, look, it's bonded to the fish somehow. But what I really like is this gingerbread puree and cranberry bean soil. It's so unique. The gingerbread spices sort of unlock the monkfish's meatiness and muscle. Then the bean soil scratches your tongue and sort of forces the flavors into deeper levels of taste. And I love how you can't place it. It's not ethnic, it's not market-driven, it's its own thing.” FlavorsGingerbreadMonkfishCranberry Book:Food Whore Source: Food Whore