And so for the next three hours, we rang in my new year of birth with 28 little plates of gorgeous molecular gastronomy. Either it's my age, the champagne and wine we imbibed, or the fact that there were 28 plates, but my memory of the meal is a happy blur, but I'll share with you what I can remember.
Here is what the night looked like:
Sat in the corner by the kitchen which gave me a great view of these whole squabs just waiting to be eaten !
And these beautiful little breads (Diana would not have been able to control herself!).
And after sitting on my hands so I wouldn't grab anything, a parade of snacks appeared !
Caviar macarons were salty and briny and exquisite.
Flax seed cookies with coriander, coated with the thinnest layer of butter that melted immediately under our touch.
I love their little rustic moss-laden boxes, but I cannot remember what this cookie sandwich filled with roe was about.
Look at all the stuff they put in there. And that I still cant remember.
The lobster roll, made on airy meringue buns, the texture of soft styrofoam.
Razor clams with almond and garlic. Everything was cut the same way so you had no idea what you were eating at any time ! Oh, the games they play !
A pile of sunset-casted petals concealed luscious pieces of uni, smooth and succulent.
Thinly sliced diver scallop wrapped around fermented cabbage was accented perfectly by the lovely small round of hazelnut sauce.
A cute white couple dressed alike.
A cute kitchen staff equipped with long tweezers. I think it took them five minutes to place this one petal (it just wasn't working out !).
Minimal cooking occurred in the kitchen. Some fava beans got grilled on the flattop.
I think this section was officially called "vials of awesomesauce."
I hope you enjoyed that break. Now for more food !
Stuffed morrels filled with a mushroom gravy and topped beautiful clovers.
House-churned butter, steeped in cheese, and sprinkled with sea salt.
Cuttlefish, sliced to resemble noodles, in a chicken bouillon broth.
The wine pairing would've equated to 1 liter of alcoholic beverages, meaning I would've died, or the photos would've become dramatically blurry. So the sommelier helped us pick out some wine. I don't think I've ever spoken to a sommelier before in my life. I am glad we did though, this Brundlmayer was delicious !
Market fava beans in a walnut consumme. Each bean was lovingly seared on the flat-top.
Tender and gamey.
And as our stomachs were about to explode, addled with first world problems of "how many dishes was that? I don't think I can eat anymore!" it was dessert time, and we knew we were safely in the clear, as there's always room for dessert !
One should always order the tea here. The production is extraordinary. And the Earl Grey was titillating to both nose and tongue.
The dish was altogether too tangy though between the yogurt and the rhubarb. Pucker up !
The waiter quickly dropped these plates off to us. "Broken egg ice cream."
That's all the description we need on that.
Bourbon cask ice cream sandwiches wrapped roughly in aluminum paper.
Tasty with hints of oak.
And the end. Chocolate walnuts and pretzels.
And pretzels that were really...more chocolate that just looked like pretzels ! Our mind continues to be blown.
Han's Nonsensical Rating: So memorable, so enjoyable, so expensive, but so worth it.
77 Worth St
New York, NY