Chicago – 5/12/18 – S.K.Y.


warm mushroom salad, avocado, chèvre, chilies

maine lobster dumplings, jade butter, soft herbs

black truffle croquettes, aged white cheddar, jalapeño

hamachi sashimi, black sesame ponzu, puffed rice

roasted pork belly, red chili vinegar, cabbage, coriander

berkshire pork chop, habanero honey sauce, crushed peas

crackling beef short rib, smoked gochujeng, spring succotash

foie gras bibimbap – charred vegetables, mushroom bulgogi

fried chicken, fermented hot sauce, creamed corn

thai steak salad, golden shallots, fish sauce vinaigrette

blistered green beans, cantonese vinaigrette

crispy potatoes, black truffle dip


Chicago – May 11, 2018 – Bellemore & Smyth

Bellemore
While everybody seemed to be flocking to Bellemore for dinner, lunch is the perfect time to visit this beautiful space.  The tartare was delicious and the burger is one of the best in the city.

kona kampachi tartare

burger with caramelized onions, mushrooms, mayonnaise and swiss

Smyth
I was long overdue for another visit to Smyth and it was even better than my first time soon after opening. I’m looking forward to next weekend!

sea lettuce cookie

fried sourdough with “the farm” maple & uni

salted rhubarb & radish with seaweed & oyster

shiva, nuka, pine cone

shima ahi ribs barbecued over spruce

dungeness crab & foie gras with scrambled kani miso

gulf shrimp with green almonds in malted cream

“the farm” asparagus gently cooked in hay & bittermilk whey

burnt salsify with geoduck clams & guinea hen jus

dried corn with squab liver mousse & hickory nut

squab wrapped in sorrel with honey

slow cooked beet with beet blood bolognese

caramelized sweetbreads with soured spring vegetables

lamb breast with soured cream & trio fuerte



milk chocolate, raspberry preserves, kelp & shiitake

milk sorbet with “the farm” honey & conifer

egg yolk soaked in salted licorice with frozen yogurt meringue

dried apples, burnt honey, comb & potato

lemongrass ice cream sandwich & black carrot

Los Angeles – March 31, 2018 – Son of a Gun & Pizzeria Mozza

Sun of a Gun
Still one of my favorite places. The pimento cheese and shrimp will never get old.

pimento cheese dip

peel & eat shrimp

salad of somewhat unknown ingredients

Pizzeria Mozza
I’m very picky about pizza and Mozza is still one of the best. But the carrots were so fantastic that I had to go back for them.

shaved carrots, fennel, mizuna rabe, caraway yogurt & rye

meatballs, mozzarella di bufala, tomato, chili flakes & fresh oregano

Melbourne – 3/16/18 – Cumulus and Lee Ho Fook

Cumulus
I could eat lunch here everyday!

marinated cucumbers, finger lime & buckwheat

raw fish, kohlrabi, creme fraiche & pink peppercorns

charred broccolini, black barley, tahini & barberries

Le Hoo Fook
Yet another great meal in Melbourne. I loved everything and only wish I could have ordered more.

raw hiramasa kingfish, ginger pickled kohlrabi, spring onion dressing


Buddha’s delight – charred sweet corn, garlic stem, peanuts and smoked daikon sang choi bao

duck

Birregurra, AU – 3/15/18 – Brae

In this case I think the pictures speak for themselves. Beyond gorgeous. Stunning drive from Melbourne, fabulous guest suites, and a fantastic dinner.








bonito cured overnight with kelp and mountain pepper

prawn, nasturtium and finger lime

Brae farm vegetables and grilled green tomato juice

herb toast and sea urchin
eggplant and salt grass lamb washed with sweet onion juice, fragrant and acidic plants

smoked eel doughnut

barbecued beetroot seasoned with Brae farm honey and rainbow trout roe

iced oyster

hapuku, cucumber and fermented cabbage, pressed chives and yoghurt whey

crayfish and shiitake with Brae farm egg yolk, meat broth and seaweeds

Sommerlad chicken wood roasted on the bone, zucchini ‘nose to tail’

today’s tomatoes



strawberry gum ice cream and frozen passionfruit

parsnip and apple

early autumn fruit from Brae farm and surrounding orchards

baked meringue and macadamia with ridiculously good cream

rhubarb and pistachio, blood and preserved blackberry

Melbourne – 3/14/18 – Attica

Love love love.  Including the ants, grub type worms and possum.
 

Tac’Oz

Aged Santa Claus Melon

Pearl Cooked in Paperbark

Our Vegemite, Our Salada

Witchetty Grubs

An Imperfect History of Ripponlea

Green Ant Pav

All Parts of the Scampi

Chewy Carrots


Mutton Shell

Mystery Meat

Hand Picked Crab and Sour Damper


Red Kangaroo with Truganini


Pumpkin, Offal and Sour Beer

Grilled Marron with Desert Lime

Pests of the Neighborhood


Camel Milk Ice

Whipped Emu Egg

Attica Cheftales