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Donuts and Other Proclamations of Love

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Jared Reck

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“Menu Amuse-Bouche Biscotte with a Caviar of Tomatoes and Strawberries Entrées Chilled Zucchini Basil and Mint Velouté Ou Pan-Seared Foie Gras served on Toast with Grilled Strawberries Plat Principal Gigot d'agneau, carved tableside Served with your choice of Pommes de Terre Sarladaise or Mille-Feuilles de Pommes de Terre Served with Greens and Lemon Garlic Shallot Vinaigrette and Multicolored Braised Baby Carrots Ou Lemon Chicken Tajine with Almonds and Prunes Served with Couscous and Seasonal Vegetables Ou Panko-Encrusted Filet de Limande Served with Wild Rice and Grilled Seasonal Vegetables Ou Quinoa, Avocado, and Sweet Potato Timbale (vegan) Served with Rosemary Potatoes”

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“Moist cake, fresh blueberries, and melt-in-the-mouth frosting. "Best ever." He understood her slow savoring and the licking of her lips. "I could eat blueberry butter cake for breakfast, lunch, and dinner," she confessed. She tapped her fork on the plate, encouraging him. "There's plenty; have a second bite." He shook his head; she was his indulgence. All happy, uninhibited, and turned on by cake. "I enjoy dessert now and again," he conceded. "But I'm more of a meat-and-potato guy." "There's steak and eggs on our breakfast menu," she said. "Gram makes amazing home fries. Sliced potatoes, chopped onions, and sweet bell peppers cooked in bacon fat. Don't get me started on her buttermilk biscuits.”

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“We tasted the Vegetable menu, an exploration through the garden with awe-inspiring presentations of ingredients we so often take for granted. Take, for example, the potato, usually served baked, fried, boiled, steamed. Here they return the potato to its humble beginning, the ground, but in the world of Noma, it arrives in the form of potato soup served in a terracotta pot, topped with a garden of herbs. While potatoes are often a favorite staple of a meal, it was refreshing to be surprised by this dish. It was a hint of what else was to come. Other dishes are crafted from ingredients that are transformed through experimental cooking techniques; onions that are cooked until they resembled lumps of charcoal, with sweet, almost gooey centers, fermented ants that taste of pickled ginger and lemongrass, or plums, dried and fermented until they could easily be confused with cured meat.”

MenuFermentationCopenhagenVegetablePlant Based FoodsRestaurant Review
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“Bubble tea isn't one thing but an umbrella term for a miscellany of Instagrammable drinks, many of which don't have tea, milk, or even tapioca pearls. They can be fruit-based, or blended milk with chestnut purée, or high-concept versions made from scratch with oolong and hand-rolled pearls. You choose a base tea, add-ins, sugar and ice levels, milk types and whether or not to get a top of sweet-salty cheese cream-- a thick, plush foam head, which gives black tea the visuals of a pint of Guinness. Depending on the drink, you can choose hot or cold. The permutations are seemingly endless-- even the most seasoned off-menu Starbucks drink aficionados can get overwhelmed by up to a thousand possible routes through the menu.”

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