6/3/19 – Lima – La Mar and Maido

La Mar

La Mar is one of those places that I could happily eat at every day.  A perfect choice for the first meal when arriving in Lima.

Maido

Mashua, chicken liver, duck heart, chalaca

ocopa

ahi negro chawanmushi

poda cebiche – sabandija cream, catch of the day, shallots, ahi limo, chulpi corn, nikkei leche de tigre sudado – catch of the day, sudado reduction, seaweed cuy-san – cauliflower cream, garlic and rocoto cream, torikara sauce, Pachacamac greens Nigiris gindara misoyaki – cod marinated in miso, crispy Bahuaja nuts, apple gel, Procon mushrooms powder Cabrito dumpling – baby lamb, beans foam, creole sauce with loche, northern style cilantro and chichi de hora sauce beef rostra rib 50 hours, native potato cream, crispy rice, cushuro

sea urchin rice – chiclayo rice, attic sea urchins, avocado cream, wan yi, baby corn theobroma cacao – granadilla with mandarin sorbet, mucilage foam, cacao nibs, lucuma ice cream, raspberries Theobroma bicolor – smoked ice cream made from macambo seeds with shoe, crunchy nibs, sugar coated macambo, camu camu, goldenberry and mucilage

5/26/19 – San Francisco – Angler

Yes it is expensive but everything I have had at Angler has been perfect as are service and the setting. If the world ever returns to normal I would so love to have a repeat of this meal.

Tuxedo #3

Amberjack, cultured cabbage & pear

Parker House Rolls Sweet Chicory Caesar

Grilled Asparagus

Whole artichoke with swarnadwipa spices Hot fried quail Sundae

 

5/23/19 – Big Sur – Post Ranch Inn

I had wanted to visit Post Ranch Inn for quite a while and was so disappointed on this particular morning when I realized that the may gray was not going to burn off.  However even without a sunset (which I hope to get back for some day) the view is amazing.  And even when the fog rolled in limiting visibility to about a foot, the effect was still worth experiencing.  View aside, this was a really great meal with impeccable hospitality.  And I have been craving smelt ever since.


Morro bay oysters, rhubarb, sweet William, tarragon

beer battered smelt, anton’s borage, remoulade, meyer lemon

monterey abalone, post ranch mushrooms, fava bean, green garlic

romanesco cauliflower, nasturtium gremolata, meyer lemon confit, pine nut

farm egg, white anchovy, leeks, pencil asparagus

lone mountain wagyu beef ribeye, beets, spring onion, bone marrow jus

cheese

hazelnut & chocolate, hazelnut meringue, garden lemon curd

seared apricot, rosemary, buckwheat, local honey

4/9/19 – Antwerp – The Jane

The Jane is housed in a repurposed chapel of a military hospital which makes for stunning setting for this lover of architecture and food.  The restaurant suffered a fire after I booked and was closed for several weeks.  I was afraid that our reservation would be cancelled but the stars aligned.  This lunch was delightful.


we got burnt

chu-torro, scrambled egg

sea urchin spaghetti

langoustine, quinoa, carrot, vadouvan

foie gras, rhubarb, hazelnut, nano-hoshiko

white asparagus from stephanie longiune, smoked eel, teardrop peas

perte blanche from bourcefranc-le-chapus, plankton, kaffir

pollock, grey north sea shrimp, chateau-halon

pollock, grey north sea shrimp, chateau-chalon

suffolk lamb, ramsons, morille, black truffle

pigeon from steenvoorde, cassis, bbq-cabbage


4/6/19 – Copenhagen – Noma, Iluka, & Barr

Noma
I’m not sure how my next visit will possibly top this one.  However I said that the last 2 times!  Lunch is definitely the best time to visit Noma 2.0.





Iluka
We only had room for a few bites after Noma but they were great and I am looking forward to going back very soon.

langoustine and pink pepper
queen scallop


cured and smoked salmon

hart bakery bread & butter

Barr

lumpfish roe, grilled belgian waffle and soured cream


tartar – raw beef with damson and pickles

3/23/19 – Chicago – Kumiko

Now one of my favorite places in Chicago.  If you haven’t been, what are you waiting for?


eggplant – miso, lots of herbs and rice crackers

steam buns, berkshire pork belly, spicy pickles and an herb bouquet


tempura prawn – head mayonnaise, yuzu and mint

short rib – braised with pickled plum, puffed beef tendon and beef fat hollandaise

Loup de mer – grilled with bok choy, furikake and ponzu

japanese milk bread – fermented honey ice cream and perigord truffle

gianduja – crémeux with genmaicha, coconut and lime

3/2/19 – NYC – Wildair & Ko Bar

Wildair
I miss Wildair so so much!!

“sicilian sashimi,” winter citrus

beef tartare, smoked cheddar, horseradish, brazil nuts

confit bacon toast, pickled pineapple, nduja butter

passion fruit, caramel, mille feuille

Ko Bar
back again!

pickle sandwich

scallop – celery, cucumber

fried chicken

2/16/19 – Bogota – Leo

I am still a bit conflicted about Leo.  This is a very interesting and educational experience and I would never otherwise have a chance to experience most of these ingredients and the beverages that were a part of the pairing.  There was a table next to me that did not want to even try some of the more exotic ingredients and they missed out.  However I didn’t find any of these dishes to be delicious and there was not one that I would choose to have again.  And there was more than one that I really struggled with which rarely had happened to me.  Perhaps go for the experience because it is one that you won’t otherwise have.














2/9/19 – LA – Destroyer & Trois Mec

Destroyer
Definitely my type of perfect breakfast/brunch.  The only thing possibly wrong with Destroyer is lack of alcohol.  Delicious and inventive.

spelt porridge, roasted mushrooms, poached egg, hazelnuts

beef tartare, smoked egg cream, pickled mushroom, radish sprouts

chicken confit, heirloom grits, spigarello, roasted strawberry

beets, pumpkin seed butter, frozen horseradish cream, blackberry

Trois Mec
It was great to finally get back to Trois Mec after too much time spent next door.

beets, miso mayonnaise, caviar, potato crumble

tofu, condiments, chicken skin

scallop tartar, yuzu kosho, celery and chive juice, toasted country bread

crispy brown rice risotto, uni, saffron, dried citrus

grilled bison sprouting broccoli, mustard, burnt eggplant

black truffle grilled cheese, charcoal ice cream, maple syrup

arugula panna cotta, yuzu granite, lemonade radish

2/8/19 – LA – Providence & Somni

Providence
A great spot for a civilized and delicious lunch in LA.






Somni

Mostly I am horrified that it is almost a year later and I haven’t been back to Somni yet.  I have been a huge fan of everything in the ThinkFood group for years and Somni is definitely my favorite even after flawless experiences at e and minibar.  Getting back there will be my first New Year’s resolution.

11/20/18 – Budapest – Onyx

Dinner at Onyx is a perfect 2 michelin star experience. Service was very welcoming and friendly despite the fairly formal space and all dishes quite good. The bread basket is perhaps the best one I’ve had and its truly a shame that I couldn’t put more of a dent in it. Definitely a do not miss when in Budapest.



water buffalo tartare, shallot, mushroom

goose liver, coffee, almond

catfish, bacon, fish soup

oxtail consomme

venison “montage,” duck ravioli, celeriac, chervil


turo rudi, forest fruits

11/17/18 – Paris – Clown Bar and Chez la Vieille

Clown Bar
Clown Bar is easily one of my favorite places in Paris and lately has been my first stop for lunch after arriving.

mackerel tempura/piquillos

radicchio/beets/black olive

milk-fed veal tartare/paris mushroom

Chez la Vieille
Another of my absolute favorites.  I would be quite happy eating here at least once a week.  Always at the bar.

blanquette de veau

herring  and potato salad

10/6/18 – LA – Bavel & Simone

Bavel
I can’t quite believe I haven’t been back yet.  My only criticism is that these fantastic dishes that stood out to us on the menu collectively came with too much bread.  If you haven’t been yet, a definite must-do in LA.

Josef – clove infused gin, apple brandy, almond, fennel, lemon

hummus!

lamb tartare – burnt onion creme fraiche, pickled chive blossom, mint, cinnamon

grilled octopus – orange infused yogurt, sumac, dried bell pepper, sun golds, chervil

slow roasted lamb neck shawarma – tahini, pickled turnips, fermented cabbage, laffa

Simone
Simone was highly anticipated after a very delayed opening. But after being plagued by a host of ownership and management issues, and without food that compensated, it is now closed.

seasonal pickles

tomatoes, mustards, sorrel, whipped tahini

red lentil hummus, smashed cucumbers, nasturtium

pole beans, urfa chili creme fraiche, purple tomatillo, almond

ricotta gnudi, grated tomato, guanciale, basil

charred squash, nectarines macadamia salsa macha

hoja santa sturgeon, roasted corn, blistered shishitos

9/2/18 – Seoul – Soigne

The last dinner of a whirlwind trip to Seoul was really quite good. The theme of the menu was “Stamina Food” which reflects the Korean philosophy of food in the sense that it is not nearly a means of indulging in the pleasure of eating but as medicine for protecting and recovering one’s health. The very detailed dish descriptions provided described how each dish was chosen and how it was cooked. Very thoughtful even if too long to post here.












9/1/18 – Seoul – Mosu

In 2017 Sung Anh moved Mosu from San Francisco to Seoul. It is definitely Korea’s gain as this was an absolutely lovely dinner with fantastic service and delicious dishes, especially the abalone “taco.”

burdock bark

small bites






sea perch, white kelp, habanero

mackerel, pine cone, grilled carrot

black truffle, hog fennel, rice

short rib, shiitake, shaoxing wine

quail, ground cherry, pearl onion

black raspberry, kombu, almond

caramelized milk, amaranth, cognac

Costa Mesa & LA – 8/18/18 – Taco Maria & Vespertine

Taco Maria
The pork belly taco was the best taco I have had anywhere.

Paloma

Aguachile – Hokkaido scallop, cucumber, jalapeno, avocado, cilantro oil

Arrachera – hanger steak, roasted chilis, applewood bacon, queso
Tocino – pork belly, piloncillo glaze, plums, salsa de aguacate

Vespertine
I’m still not quite sure what I think about Vespertine. The building is fantastic. Photos really do not do it justice as you need to see it within its neighborhood. I loved the outdoor space where we started and finished as well as the rooftop. But the dining room just felt odd and dark and cold and the music was mind numbing. I can’t say that any of the dishes were memorable but were all just good. At the very least it makes you think.

V E S P E R T I N E – Menu – 08.18.18


Copenhagen – 7/7/18 – Sanchez & 108

Sanchez
A lovely bike ride to a lovely brunch at Sanchez.


tuna tostada

rice bowl – eggs, avocado, kale with spicy mocha salsa

108
A great last meal in Copenhagen.  Beautiful and vibrant dishes that I have come to expect in this city ending with a surprising and great combination of ice cream and caviar.


green peas with last year’s ceps

greens and herbs from kroger up with roasted seaweed

lobster claw with white currants

marinated courgettes with smoked egg yolks

raw grilled lobster tail with summer flowers

grilled quail with beetroot and spices

raspberries from Rokkedyssegaard with hazelnut milk

raise kombu ice cream with royal belgian caviar

Copenhagen – 7/6/18 – Noma

It was definitely a weird experience to be at the new Noma. But it was perfect and still feels like Noma. After so much anticipation it went far far too quickly and was all a bit of a blur. Going back through my photos and the menu it seems that some dishes were out of order so after so many month I have given up on a few of the descriptions.


potato magma

nasturtium tart, sea buckthorn and blackcurrant butterfly

seasonal pickles

just cooked peas with whipped cream

berries and lava beans


umami flatbread

marigold flowers with a whisky egg-nog

shawarma of celeriac and truffle

caramelized milk and cheese

pumpkin seed curd and grilled roses

shawarma

artichokes

berries and cream

mold pancake

rose scented terracotta


Copenhagen – 7/5/18 – Manfreds and Baest

Manfreds

In a city of great restaurants Manfreds is my favorite casual spot.  Perfect for lunch, dinner or a glass of wine.  The food is always fantastic and I can’t imagine ever going to Copenhagen and not coming here.  I forgot to take a photo of the menu but the XL beef tartare I can’t forget.

Baest
Yes there is really good pizza in Copenhagen (and charcuterie too)! I unfortunately don’t remember what pizzas we had but they were all quite good.

charcuterie and cheeses

salad from Farm of Ideas, parmesan and cured egg yolk