salmon-encrusted polenta on a bed of free-range baby greens deep-fried in saffron-flavoured truffle oil. in a martini glass.
i don’t get it. is this going to be an anti-fine-dining thread?
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.”
seasalt brined freerange organic chicken slowroasted in a clay oven with eggplant pickles cardoons chef-cut carrots on a bed of cod milt
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
organic belly pork on pan-seared focaccia with heirloom tomatoes and an iceberg wedge
that’s a BLT, btw
crab foam
ANYTHING foam, okay?
food heritage on menus is WAY snootier than any odd aesthetic description.
no way, wasabi foam is AMAZING. (it sounds gross, i know.)
xpost
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”
“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.
crab-meat sorbet topped with wasabi foam. in a martini glass.
foams have finally taken over nouvelle cuisine as the new contemporary cuisine strawman.
pork bone marrow-encrusted martini glass deep fried in wasabi oil. served in pig’s head.
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.
pah. pork belly is delicious!
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.
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.
mmmm. marrow good, too.
rare in the center tuna confit:
Marrow’s exquisite!
“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
but scott, the point of a confit is to preserve a meat! That tuna is just poached in oil.
blame El Bulli in Spain for the foam explosion.
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.
“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.
savory aerosal sprays
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.
i’ve never actually been to a place like that anyway. i just read about them. the sous vide laser-beam injected foam places.
i would love to go to wd 50 sometime.
loin of squid
(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.
dinner!
salamander flambe
nklshs OTM, it seems like EVERY animal now has a ‘loin’ on a menu. I have also had “tenderloin of melon”.
who is that guy in chicago who supposedly out-wylies wylie?
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.
haha for a second I thought that one plate had Cpt Crunch on it
It’s a damned shame nobody has had the balls to really serve Jess’s nerd’s encrusted salmon yet.
i was just reading about someone who melts hot molten starburst candy onto something and lets it harden. kinda like a fondue.
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.
i’ve used coca cola for years! when i’m cooking beef.
cooking with coca cola is really old though. it’s a southern thing.