Ne-am facut rezervare cu 1 luna inainte si ne-am pregatit pentru o seara de exceptie. Restaurantul newyorkez este recunoscut pentru meniul de peste/frantuzesc/fusion. Barbatii trebuie sa poarte haina, ceea ce l-a scos din pepeni pe Andrei care bombanea de zor (“voi sunteti in maieuri si eu tb sa mor de cald cu haina asta”) pana cand hostessa i-a spus pe frumosul grai romanesc “stiti, o purtati pana la masa si acolo o asezati pe scaun” si i-a dat una din dotare. O chema Ioana si era din Galati. A fost foarte fericita ca are clienti “de acasa”.
Am ales (ca de obicei) tasting menu, fiecare altul ca sa vedem si gustam cat mai multe, si a inceput festinul.
Tasting menu Monica.
Salmon tartar amuse bouche
Thinly Pounded Smoked Salmon Carpaccio; Toasted Brioche and Caviar
Scorched scallop ramp goat milk butter emuslion
Poached halibut with braised daikon, baby radish and turnips in a sesame court bouillon
Codfish octopus sauce bell peppers plus bell peper stuffed chanterelle mushrooms
Escolar poached in olive oil, seared kobe beef, a sea bean salad and eggplant fries, and Mr. Kaufman’s pesto and anchovy sauce
Pan Roasted Monkfish; Hon Shimeji Mushrooms; Turnip – Ginger Emulsion; Sake Broth
Mascarpone Cream in a Crisp Coffee Shell, Almond – Cocoa Pain de Genes
A chocolate cremeux, pain de genes, orange meringue, and a chicory ice cream
Meniul 2 Andrei
Kamptachi tartare with marinated japanese cucumber and aged citrus vinegar
Crab-zucchini panna cotta with vandouvan spiced broth
Crispy Black Bass; Braised Celery and Parsnip Custard; Iberico Ham – Green Peppercorn Sauce
Sourdough Crusted Red Snapper, served with marinated heirloom tomatoes in a basil – scented tomato consommé
Escolar (white tuna), which was poached in extra virgin olive oil , served with sea b eans and potato crisps and topped with a light red wine béarnaise
La faisselle (fromage blanc) strawberries and coulis
A Hazelnut Gianduja Cream, Oregon Hazelnuts, Honey, Banana, Brown Butter Ice Cream
olive oil cake, crème patty, and a beignet
Happy diners 🙂
