Wild strawberries, sorbet, champagne jelly. Strawberries were insane. Each component was too much individually, but taken together were just perfectly brilliant. (And look at that kennel! It is perfectly smooth and without a seam! How do they do that??)
Butter poached lobster in a cumin carrot sauce. It was so good I giggled when I ate it. 2nd best plate of food I have had in my life.
Squid poached in butter, coconut tentacles, curry sauce and that kohlrabi (shaved in front of us on a gleaming meat slicer) is on the right. The depth of flavor in that sauce is not conveyable. We begged them to bring us any they had leftover - even from other diners' plates. :)
Texas wild antelope, aged 18 days in house. It gets to the restaurant 18 hours after harvesting. With grilled chickoree and a sauce from the grilled bones of the same antelope. Many other components to this dish (in the photos following), but this is one of the best dishes I have ever had. Incredibly centered on the product while wholly delicious in each varied presentation. The coup de gras, to be sure. Truly impressive...
Tartare with lean tuna, "heavily seasoned", with puffed rice paired with...
Their signature "jewelry box". Spanish Toro, Hokkaido scallop, caviar, Hokkaido uni, ossetra caviar, wasabi soy, gold leaf. Insane.
This is one of the best dishes I've ever had. The fresh earthiness from the celtuce was outstanding balance to the sweet scallops. Uni added an unctuous salinity. Absolutely brilliant. I couldn't get enough.
Mochi iteration made from oats. Saffron pressed into honeycomb then filled with elderflower ice cream...
The chef giggled introducing this "eggs on an egg inside a nest inside an egg"...
I didn't take notes, and this was not on the menu. So I don't know what it is, other than one of the best desserts I have ever had. The smoky meringue along the bottom was punctuated with the items on top - tart fruits, basil. So many textures throughout. This was just out of this world.
"Cold carbonara soup". English cream, banana, white chocolate ganache, pecorino romano ice cream. The cone (made from banana) had caviar inside. It was finished with a pepper grinder that delivered dried and smoked banana peel. This was off the charts amazing, from concept to delivery to flavor. What a finale!!
Red mullet, crust of sesame seeds from Sicily, over cooking rice on 3 sauces: turnip tops (green), red mullet bisque (brown), smoked goat cheese (white). One of the best dishes I have ever eaten. The balance of flavors from the sauces, nuttiness and texture from the sesame seeds and the varying sauces. Mind-blowingly good.
Hokkaido urchin, sourdough brioche, brown butter sauce. Paired with an incredible sake rich in umami flavors because of a very unique milling process. A clear take on Chef Table at Brooklyn Fare's signature uni-on-brioche. I didn't think that one could be topped. I was wrong. This bite was mystifying. The bread soaked in the brown butter but with a crisp solid top supporting the uni. Come here for this bite alone.
Red mullet, octopus, rice (highest grade in japan), dashi foam. My favorite dish of the night. Aside from the plating (how gorgeous is that?!), the small pieces of octopus mixed in with the rice gave a broad and strong textural base to a beautiful, silky piece of fish and perfectly complemented sauce and foam.
The best dishes make me giggle when I eat them. This one absolutely did that. Cedar wrapped tenderloin (that the chef showed us earlier), pilsner jus, sun dried tomato. Yes, the tenderloin tasted as good as it looks. Yes, you could taste the smoky effect of the cedar they cooked it in. That jus though...it was SO incredibly delicious in its own right, and then added incredible layers of flavor to the beef. This goes on my top 5 all time dishes. I would return to this restaurant just for this plate of food.
Radish multiple ways (fermented, pickled, grilled, raw), Fermented radish broth with shiso oil. I lied about the uni. This dish - so simple - may have stolen the night. The freshness, vibrance and varying flavors and textures from each preparation, brought together with the most lovely fragrant (cold) broth. Refreshing, springtime and heaven. Never would have expect it from this dish.
Corn cappuccino. This was a truly world-class dish. Corn, wood ear mushrooms, fois gras, snail and "chef's secret foam" (broth). It tasted like coconut milk to me. The flavor of this cup of food forced you to sit back after each bite and marvel at what you were eating. Definitely one of the best dishes of my life.
This greets you as you sit at the table. It's literally breathtaking. The beauty and intricacy of this presentation is the best welcome I have ever seen. The vision to provide this experience combined with the efforts required for each and every table...truly mind blowing. Each of the bites was so beautiful that they warrant their own photo...
The final dish. Stunningly good, and SUCH an improvement over the raw mushroom steak debacle last year. That cauliflower mushroom with its crispy, carmelized ends is one of the better things I have ever eaten.
Far and away the best thing I put in my mouth all night. "Whiskey". Black tea, honey, lemon, Chicopee root, ginger root, torched oak chips, branded ice cube. Impossible to describe the layers and depths of delicious flavors in this glass.
"Passi D'Oro" risotto. Saffron and licorice risotto, grilled lemon, fermanentated lemon and South African chile pepper. The most brilliant dish I have ever eaten in my life. That pepper is incredible with a strong sweetness to its pepperyness (like mesquite, but not smoky). That sweet pepper cut beautifully through the rich risotto and was PERFECTLY balanced in the dish. Drips on the bowl was not food but part of the bowl design. A signature of theirs.
Arctic char, cured for 1 hour with salt and sugar, then marinated for 48 hours in maple syrup, seared on flat top and lacquered in more maple syrup. This was giggle-worthy. (Note the glass vessel...)
Smoked tagliolini with egg yolk and guanciale. Unreal dish. The very best carbonara you can even conceive of. Head shakingly good. Makes you fall deeply in love with this chef. Wow.
"Menjar Blanc". Marcona almond cloud (almond milk, aerated, then put in a vacuum chamber to get the air back out of it), elderflower toffee. Freaking delicious.
Karuma ebi (tiger prawn), uni, avocado and asian pear "slaw", tangerine, mango gelee, ossetra gold caviar. Out of this world.
Doppio tortello stuffed with prosciutto and 24 month parmesan. One of the best pasta dishes I have ever had. Insanely good.
Bread. Paltessa bread. They would make porridge and the next day, make a pancake from the leftovers. This is an homage to that. Danish cows milk cheese. Coji and barley. Flowers from the summer...
Pumpkin Pie Millefeuille (Episode 14 “The Final Plate”). Pumpkin custard, maple caramel, pumpkin spice cake, pumpkin crisps. WOW was this amazing, to look at and to eat! The caramel at the bottom clumped into a ball making it difficult to eat. The server acknowledged that it was not intended to be like that. Still, this dessert was off the hook. So incredibly delicious.
Part 2 of the cheese course. Goat cheese. May be the best thing I've ever eaten. The texture (soft as cool whip, but more body), flavors (light cheese, rich oil, salt, herbs). It was mind blowing.
New Zealand Roasted Lamb, baby zucchini, parmesan, cauliflower puree, jus of truffle and peas. The dish was straight up the middle (conceptually), but the very best delivery of it. The quality of the lamb was also the best I've ever had. When I placed my fork into it to cut it, it just sank under the fork, it was that tender.
The best composed dish I have ever had. Pigeon with smoked (BBQ) beet root and pigeon sauce. The pigeon was beyond flavorful and just a little gamy tasting (like venison), which was perfectly balanced by the sweetness and smokiness of the beets. We could not get over this dish. Incredible.
The final product. It was delicious. I had to ask where one sources baby eels. I didn't really get the answer. ? This is quite a delicacy and definitely a dish to remember for years to come. I'd love to have some again.
Their play on French Onion Soup. Burnt bread, carmelized onion gel, cauliflower ice cream, onion ash, green onion oil, escargot roe. Served with...
The pièce de ré·sis·tance: double cut veal chop, madeira sauce, mushrooms, sweetbreads. This dish was mindblowing. Insanely deep flavors, super quality chop, perfect cooked.
A4 Miyazaki Wagyu, maitake, mustard, greens. They select A4 (which is more expensive and harder to source than A5) because A5 is too marbled. Having now had both, they are 100% correct. This (quite generously sized) piece of beef was indescribably tender and delicious.
Rose of sashimi kamachi, pickled pear, shiso ginger dressing. So superb. The vinaigrette was super bright and lemony and the individual layers of kamachi and pear was delightful. A bit difficult to eat as it didn't come apart so easily. Asked for a spoon so I could have every drop of that dressing.
Wow!! The entire dinner worth it for this dish of food. Peas (super crisp and crunchy), tomburri on top (like the caviar, each individual sphere is peeled by hand). Paired with the next two dishes.
Toro (fattiest part of the belly of the tuna), russian sturgeon caviar, black garlic infused soy sauce. This was the best bite of sushi I've ever had. Unreal.
The resulting dish. Exactly what le Bernadin is. Fish prepared in simple perfection paired with a sauce that will make you beg for more. This was an incredible presentation and the flavors were groan-worthy. The slightest hint of wasabi flavored each bite. Just a perfect dish.
Peas (blanched), black truffle, Iberian ham, egg yolk (peas cracked and exploded sweetly, offsetting the salt of the ham and unami of the truffle. Probably the best dish of the night. So much technique and fantastic levels of flavor.
The resulting dish. Indescribable. That sauce was so luxurious and buttery, so its fat pairing with the salt and texture of the caviar mixed with luscious almost-raw scallops...this too caused endless groans and a wish that it would never end.
Ribeye cap, matsutake mushroom, spinach stuffed with brisket. The very best plate of food I have ever had. I asked how they got such a perfect char around the meat. After inquiring further, the waiter asked if we would like to visit the kitchen following dinner so he could show me. We couldn't contain our excitement in answering "Yes!!!"
Murrina cappuccino. Their signature, and for great reason. Murina, potato cream, spirolina, seaweed, sea urchin. The visual is stunning and strong and the flavors matched. Deep, rich, complex, balanced, unctuous and offensively delicious.
"Into the vegetable garden". Shaved kohlrabi, turnips, rose apples, shinko pear, pineapple guava, grilled avacado, nisturshum aoili, bitter and savory greens, edible flowers. Their signature. Somehow even more delicious than beautiful. Top 5 dishes I have ever seen, eaten or even imagined.
The turbot was glazed with turbot stock and emulsified with juniper. The technique!! The fish itself was incredible, and it was seasoned incredibly strong and just perfectly. There was a lip-smacking quality to it (a la ribs) that made you wish it never ended. This hits my favorite dishes list.
Hokkaido scallop, Alaskan sweet shrimp, amur caviar, razor clams, dashi jelly, uuzu miso mustard sauce, yuzu miso foam
I don't like gnocchi. But was ordered to by that same woman who told me about the drink. Let's just say that I like gnocchi now. This dish was insane.
"Empanada". Cotton candy empanada. Cotton candy (brought out raw, pressed right in front of us), foie gras, corn nuts. What the hell??? Giggled uncontrollably through this.
Strawberry wrapped in nasturtium leaf, gooseberries, pinecones, honey infused with flowers. This was BEAUTIFUL!! Deep strawberry flavor, chewy strawberries, frozen bites, herbaceous notes. Brilliant. I've had a number of very similar dishes but this one blew the others out of the water.
"Chuleta". A5 Hokkaido Wagyu with gold leaf, roasted piquillos, beef jus, black garlic puree, onion puree. Oh my God. I've never had anything this delicious. The entire room groaned and giggled through each bite - you literally can't believe how delicious each bite is.
"Jose's Taco". Jamon iberico (the highest grade, pigs only eat acorns last 7 years of their life), caviar, gold leaf. This is one of the most incredible bites of food I have ever had.
Opening bite. Bluefin tuna, beluga caviar (look at all that caviar!!), mustard blooms on a crisp. Mind blowing and an incredible statement to come out of the gate with. Clearly sets your expectation that this will be no ordinary meal.