the leaves-and-things salad, with thin-sliced watermelon radishes, fennel crackers, gorgeous soft creamy burrata, and borage flowers. i love borage -- the leaves, with that fresh, cucumber/shiso flavor and crazy tickly texture, and the stunning little flowers (i had a birthday cake once, decorated with candied borage flowers ... )
miniature broccolis, with big yellow raisins, pine nuts, and this pudding-like unexpectedness mixed in at the bottom, invisible until one's spoon removes the tiny broccolis. you can't see it, but a clear, red-pepper-based liquid (called "tears" if i recall aright) was poured over, and it mixed in with the pudding to make a milky-smooth, light sauce.
this was called the "carrot experience" and if it hadn't been so transcendently good i would have made merciless fun of the name. let's see: there was carrot foam, tiny buttery carrot gnocci (glorious), a scattered crumble of carrot and almond (reminded me a bit of the sweet pea "dirt" at wd-50, but not so acidic).
this, a wedge of light, crispy crepes layered with rich cheese ... emmental? gruyere? this is why i shouldn't wait so long to post about things ... with black trumpet mushroom and sweet onion glaze, turnips and turnip greens. the sauce had a little too much of a high sweet-and-sour note for pure engagement; it cut the unctuousness of the crepe-cake, but not in quite the right way. also, it is almost scary how much i love turnips right now. i want them with everything.
the leaves-and-things salad, with thin-sliced watermelon radishes, fennel crackers, gorgeous soft creamy burrata, and borage flowers. i love borage -- the leaves, with that fresh, cucumber/shiso flavor and crazy tickly texture, and the stunning little flowers (i had a birthday cake once, decorated with candied borage flowers ... )
miniature broccolis, with big yellow raisins, pine nuts, and this pudding-like unexpectedness mixed in at the bottom, invisible until one's spoon removes the tiny broccolis. you can't see it, but a clear, red-pepper-based liquid (called "tears" if i recall aright) was poured over, and it mixed in with the pudding to make a milky-smooth, light sauce.
this was called the "carrot experience" and if it hadn't been so transcendently good i would have made merciless fun of the name. let's see: there was carrot foam, tiny buttery carrot gnocci (glorious), a scattered crumble of carrot and almond (reminded me a bit of the sweet pea "dirt" at wd-50, but not so acidic).
this, a wedge of light, crispy crepes layered with rich cheese ... emmental? gruyere? this is why i shouldn't wait so long to post about things ... with black trumpet mushroom and sweet onion glaze, turnips and turnip greens. the sauce had a little too much of a high sweet-and-sour note for pure engagement; it cut the unctuousness of the crepe-cake, but not in quite the right way. also, it is almost scary how much i love turnips right now. i want them with everything.
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