May 15, 2013
rhubarb
The cross-sectioned rhubarb paired with vanilla and olive oil brought the essence of spring to dessert. And the fact that they look like jelly beans was simply adorable!
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rhubarb
The cross-sectioned rhubarb paired with vanilla and olive oil brought the essence of spring to dessert. And the fact that they look like jelly beans was simply adorable!
pork neck
The final savory dish of the night — the tenderest pork neck paired with fennel and dill, dusted with crunchy hazelnuts. Oh, and the delicious Bordeaux that Tiffany brought along just added to the happiness.
duck n onion
Perfect slice of duck breast coupled with sweet onions and bell pepper jus. It was almost too pretty to eat!
arugula flower
After so many years of eating out, it has become a rare occasion where I am stumped by an ingredient. It was a special treat to learn how tasty the beautiful arugula flower can be!
lardo and greens
I will eat my greens! Especially if there is a delicious slice of lardo beneath the veggies…
beef fore rib
This is not your run-of-the-mill beef tartare. Justin plated the silky delicious raw beef forerib with a tangy buttermilk sauce and fresh watercress. I could have had 3 more portions!
crispy pork skin
Start the night with crispy sumac dusted pork skin? And add some bourbon cocktails? Oh yes!