The trio of Laurent Gras, Alex Leonard and Tim Dornon, have been doing a series of pop-up dinners in NYC restaurants and have coined the endeavor ALT based on their first initials. This particular installment was at Atoboy and the menu titled “La Riviera.” This menu was highs and lows with not much middle ground. The crudo was beautiful and delicious and the nougat one of my favorite desserts in recent history. But the steamed grains were bland and as if they were missing a multitude of ingredients and the much of the feet, neck and tripe dish I couldn’t even chew. This was also one of the few times that I was starving after dinner and actually needed second dinner.
soupe de poisson a la niçoise, rouille a l’oursin – saffron fish soup, sea urchin’s rouille
fish crudo, lemon, olive oil, basil
steamed wheat & barley, fermented vegetables with olives
lamb feet, neck, tripe
almond milk, sea salt