new worst snooty menu items please!

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salmon-encrusted polenta on a bed of free-range baby greens deep-fried in saffron-flavoured truffle oil. in a martini glass.

― scott seward (121212), Wednesday, 21 February 2007 17:04 (nineteen years ago)

i don't get it. is this going to be an anti-fine-dining thread?

― lavender mofo (kenan), Wednesday, 21 February 2007 17:07 (nineteen years ago)

I am reminded of the "PB&J" at Alinea, described as "a peeled grape coated in peanut butter and wrapped in micro-thin toasted brioche."

― jaymc (jaymc), Wednesday, 21 February 2007 17:10 (nineteen years ago)

seasalt brined freerange organic chicken slowroasted in a clay oven with eggplant pickles cardoons chef-cut carrots on a bed of cod milt

― mark coleman (lovebug ), Wednesday, 21 February 2007 17:12 (nineteen years ago)

actually the real stuff is funnier than anything I could make up

scott if you read the NY times online you'll miss a full-page ad some restaurant owner took out denouncing frank bruni as know-nothing hack

lately I've been reading NY magazine's restaurant reviews for laughs their critic is like that jerry lee lewis song "the meatman" come to life. a self-declared "fatso" who et more pork'n man's ever seen

― m coleman (lovebug ), Wednesday, 21 February 2007 17:20 (nineteen years ago)

organic belly pork on pan-seared focaccia with heirloom tomatoes and an iceberg wedge

― Euai Kapaui (tracerhand), Wednesday, 21 February 2007 17:36 (nineteen years ago)

that's a BLT, btw

― Euai Kapaui (tracerhand), Wednesday, 21 February 2007 17:37 (nineteen years ago)

crab foam

― Euai Kapaui (tracerhand), Wednesday, 21 February 2007 17:38 (nineteen years ago)

ANYTHING foam, okay?

― Laurel (Laurel), Wednesday, 21 February 2007 17:39 (nineteen years ago)

food heritage on menus is WAY snootier than any odd aesthetic description.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 17:42 (nineteen years ago)

no way, wasabi foam is AMAZING. (it sounds gross, i know.)

xpost

― ^@^ (map), Wednesday, 21 February 2007 17:44 (nineteen years ago)

it looks like detergent on the plate

as for pork belly as entree, a dish ny'ers are obsessed w/ according to my man in NY mag, gross even my pork-loving pal kenny was put off by the thick layer of fat when he ordered it. "lardo"

― m coleman (lovebug ), Wednesday, 21 February 2007 17:44 (nineteen years ago)

"scott if you read the NY times online you'll miss a full-page ad some restaurant owner took out denouncing frank bruni as know-nothing hack"

ooh cool! no i buy the paper every day like any forlorn straphanger. haven't read it yet though. i live for the wed. food section. i dig frank.

― scott seward (121212), Wednesday, 21 February 2007 17:44 (nineteen years ago)

crab-meat sorbet topped with wasabi foam. in a martini glass.

― scott seward (121212), Wednesday, 21 February 2007 17:46 (nineteen years ago)

foams have finally taken over nouvelle cuisine as the new contemporary cuisine strawman.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 17:48 (nineteen years ago)

pork bone marrow-encrusted martini glass deep fried in wasabi oil. served in pig's head.

― scott seward (121212), Wednesday, 21 February 2007 17:49 (nineteen years ago)

everyone says that the spanish foam dude is the best chef in the world. i think it's the foam wannabes that people are tired with.

― scott seward (121212), Wednesday, 21 February 2007 17:50 (nineteen years ago)

pah. pork belly is delicious!

― Lauren (lauren), Wednesday, 21 February 2007 17:51 (nineteen years ago)

marrow is WAY hip. you can probably blaim the brit offal dude for that. or mario batali. one or the other. i'm always reading about the buttery marrow in reviews these days.

― scott seward (121212), Wednesday, 21 February 2007 17:56 (nineteen years ago)

My biggest snooty menu pet peeve is misleading preparation descriptions on menus for the sake of cleverness. When the restaurant is clearly experimenting and riffing it's fine, but the "tuna confit" I had last week was still rare in the center and really didn't fit the description of a confit at all.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 17:57 (nineteen years ago)

http://pabulum.ext212.com/imgs/daily/091705f.jpg

― scott seward (121212), Wednesday, 21 February 2007 17:57 (nineteen years ago)

mmmm. marrow good, too.

― Lauren (lauren), Wednesday, 21 February 2007 17:59 (nineteen years ago)

rare in the center tuna confit:

http://www.tonyaspler.com/pub/recipeimages/TOtaste05_confit.jpg

― scott seward (121212), Wednesday, 21 February 2007 18:01 (nineteen years ago)

Marrow's exquisite!

― Michael White (Miguelito), Wednesday, 21 February 2007 18:02 (nineteen years ago)

"ambrosial" marrow -- my mom used to hoard the bones

we ate so much mystery meat cheap cuts pork products growing up in der midwest, it's weird that this stuff is cutting edge now.

lebanon bolgna drizzled w/grapeseed oil

― mark coleman (lovebug ), Wednesday, 21 February 2007 18:02 (nineteen years ago)

but scott, the point of a confit is to preserve a meat! That tuna is just poached in oil.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 18:07 (nineteen years ago)

blame El Bulli in Spain for the foam explosion.

― Steve Shasta (Steve Shasta), Wednesday, 21 February 2007 18:08 (nineteen years ago)

i agree, i think people are cheating with their confits. you should keep your tuna in a dank cave for months swathed in salt-soaked rags. or something. i've never tried to confit anything.

― scott seward (121212), Wednesday, 21 February 2007 18:09 (nineteen years ago)

"blame El Bulli in Spain for the foam explosion."

yeah, that's what i said. but everyone seems to agree that he's a genius. i think he's moved past foams by now.

― scott seward (121212), Wednesday, 21 February 2007 18:10 (nineteen years ago)

savory aerosal sprays

― mark coleman (lovebug ), Wednesday, 21 February 2007 18:11 (nineteen years ago)

he's on some next level shit now, I've got the 2003-2004 el bulli cookbooks and there are very few recipes that can be done without lab equipment.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 18:12 (nineteen years ago)

i've never actually been to a place like that anyway. i just read about them. the sous vide laser-beam injected foam places.

― scott seward (121212), Wednesday, 21 February 2007 18:13 (nineteen years ago)

(xpost)

http://www.flavorspraydiet.com/flavors.html

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 18:13 (nineteen years ago)

i would love to go to wd 50 sometime.

http://oad.typepad.com/photos/great_dishes/25.jpg

― scott seward (121212), Wednesday, 21 February 2007 18:13 (nineteen years ago)

loin of squid

― nklshs (nklshs), Wednesday, 21 February 2007 18:14 (nineteen years ago)

(xpost) I've been to a few places like that in the US, and they range from delicious and fun to serious and total shit. WD~50 was great the first time I did the tasting menu and really assembly line and unremarkable the second.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 18:14 (nineteen years ago)

dinner!

http://nyc.blogs.com/eats/images/wd50ravioli2.jpg

― scott seward (121212), Wednesday, 21 February 2007 18:14 (nineteen years ago)

salamander flambe

― nklshs (nklshs), Wednesday, 21 February 2007 18:15 (nineteen years ago)

nklshs OTM, it seems like EVERY animal now has a 'loin' on a menu. I have also had "tenderloin of melon".

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 18:15 (nineteen years ago)

who is that guy in chicago who supposedly out-wylies wylie?

― scott seward (121212), Wednesday, 21 February 2007 18:16 (nineteen years ago)

Grant Achatz @ Alinea. I haven't been yet, but Wylie really isn't anywhere close to the top of the experimental food game. He wouldn't get any press if he wasn't in NY.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 18:17 (nineteen years ago)

haha for a second I thought that one plate had Cpt Crunch on it

― nklshs (nklshs), Wednesday, 21 February 2007 18:18 (nineteen years ago)

It's a damned shame nobody has had the balls to really serve Jess's nerd's encrusted salmon yet.

― nklshs (nklshs), Wednesday, 21 February 2007 18:20 (nineteen years ago)

i was just reading about someone who melts hot molten starburst candy onto something and lets it harden. kinda like a fondue.

― scott seward (121212), Wednesday, 21 February 2007 18:23 (nineteen years ago)

Mario Batali's been written up a few times for doing a red bull & starburst sauce. There are loads of chefs that use coca cola in sauces and cooking.

I've had powdered altoids on mussels and pop rocks in fruit soup and corn nuts on a ton of things, all at the same place.

― mother russia rain down, dammit (Brian Miller), Wednesday, 21 February 2007 18:27 (nineteen years ago)

i've used coca cola for years! when i'm cooking beef.

― scott seward (121212), Wednesday, 21 February 2007 18:29 (nineteen years ago)

cooking with coca cola is really old though. it's a southern thing.

― scott seward (121212), Wednesday, 21 February 2007 18:29 (nineteen years ago)

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