wd~50 (04-17-2011)

wd~50

Sunday, 04-17-2011

Lower East Side, NYC, NY

http://www.wd-50.com/

It's pretty difficult to watch any TV show involving or using a molecular gastronomy technique without chef Wylie Dufresne being mentioned.  He has helped put modernist techniques on the map.  The current trend of "whimsical dining" can be credited to chef Dufresne as well.  On my trip to New York, I was sure to visit this restaurant to sample some of the creative cuisine.  Unfortunately, chef Dufresne was not in house this particular Sunday night, allowing sous chef Jon Bignelli to lead the kitchen on his off-nights.  Tasting menu below was $140.

Seasame Seed Cracker

Bohemian Pilsner
Tuatara Brewing Company, New Zealand

Fluke, black sesame, parsnip, green beans

Everything bagel, smoked salmon threads, crispy cream cheese

Black Pilsner
Monchshof World Classic Schwarz, Kulmacher, Germany

Foie gras, passionfruit, chinese celery

Poached egg and the shell, caesar dressing, pumpernickel, lily bulb

King oyster 'udon,' sweetbreads, banana-molasses, pickled ginger

Tai snapper, onion tart, coffee, asian pear

Beef and bearnaise

Lamb loin, 'red beans & rice,' chayote squash

Buttermilk ice cream, cumin, orange blossom

Grapefruit curd, campari, hibiscus, sorrel

 Soft chocolate, beets, long pepper, ricotta ice cream

 Cocoa packets. Rice krispy treats.


VERDICT: This was interesting food to say the least, but the flavors didn't blow me away.  It seemed to be more gimmick than taste.  Don't get me wrong--I was amused the whole time and I'm really glad I tried it.

Few items on the plate were what they seemed and many familiar flavors came in unexpected textures.  Ice cold parsnips?  Edible clay 'egg shells?'   All the flavors of a bagel in an ice cream dish?  Udon made with mushrooms?  Modern, for sure.

The lasting memory of the meal is definitely the creativity.  Many chefs have since used similar techniques but may be showing more restraint with the molecular gastronomy and focusing more on the flavors.  I guess they have Chef Dufresne to thank.

FIG Restaurant (08-06-2011)

FIG Restaurant

Saturday, 08-06-2011

Santa Monica, CA

http://figsantamonica.com/

What attracted me to FIG Restaurant?  50% off the entire menu on all Saturdays from 5-6pm!  Seemed like a good bargain and an interesting menu.

FIG Baguette with Arugula Butter

THE HOT MOP - muddled jalapenos, Peligroso Reposado tequila, freshly-squeezed blood orange juice, agave nectar [$14.00]
CABERNET BLEND - Kluge Estate, Albemarle, Virginia 2009 [$16.00]

CHERRYSTONE CLAMS [$15.00]
chorizo, fava bean, wild mache

CHEESES
Cow - Comte, FR [$6.00]
Ewe - Spenwood, UK [$6.00]

BRUSSEL SPROUTS [$11.00]
bacon, vinegar

BRAISED TONGUE [$12.00]
tomatillo, breakfast radish

BACON-WRAPPED BACON [$16.00]
fuerte avocado, sylvetta, heirloom tomato

CARROT PAPPARDELLE [$27.00]
braised rabbit, Nante carrots, mint

Brouwerij West Blond [$5.00]
Belgian Pale Ale, Palos Verdes, CA

ROASTED PEACHES [$9.00]
citrus marscapone, baon-pecan brittle


VERDICT:  I first had a sampling of chef Ray Garcia's food at TOTN LA and once I found out about the Saturday 50% off happy hour, I was sold.  The pig-centric menu items really drew me in but it resulted in an extremely salty meal that killed my palate.  My favorite dish of the evening was the rabbit pappardelle.  The meat reminded me of a more delicate and subtle braised chicken and the pasta was freshly made and cooked to an al dente chewiness.

The prices posted were before the discount.  I would recommend this restaurant only during the happy hour time--otherwise the prices are too high to justify the food.   

Hello (again)

***It's been 6-7 months since I've last posted.  Much of the details regarding the meals from Sept 2011 to March 2012 may be lost but still, at the end of the day, its the pictures I want to share.  Over the next few weeks, I'll try to get pictures posted to remind me of some fine eats during this time.***