NYC – 11/10/17 – Atoboy and Aviary

Atoboy
Yet another place that I have missed terribly since I moved.  So much so that I ate so quickly I forgot to photograph several dishes.

lotus root, dubu, seaweed, chili oil

beef tartare, nooruk, mustard green, myungran

sunchoke, oyster mushroom, black truffle, orange

octopus, kimchi, chorizo, parsley

Aviary
So much about the reviews is accurate and so much is not accurate at all.  I am certainly biased.  For me it will never be the same as Chicago, but the views sure do help compensate.

 
Up the Ice Ante – oat, marcona almond, white peach, horchata

Chicharron

Heart of Stone – pistachio, peach, fresno, lapsang, bourbon

Loaded to the Gunwalls – mace, pineapple, hazelnut, batavia arrack

Chicago – 8/25/17 – Roister and Alinea

Roister
If you haven’t been to Roister and live in Chicago we probably can’t be friends. Always excellent and dishes that are so much better than they read on the menu. The spicy cucumber salad I could easily eat once a day forever. And those grits may not look like much…but the scallop XO….amazing. Some others told me that the foie gras toast was too sweet. But as dessert is is perfect and evoked so many amazing childhood cinnamon toast memories.

anson mills grits, scallop XO, egg yolk sauce, parmesan

avocado toast, english muffins grapefruit, everything butter

spicy cucumber salad, pineapple-fish sauce dressing, lots of herbs

Foie gras, cinnamon toast, strawberry jam

Alinea
Still my favorite restaurant a decade later.  Somehow I am missing a few photos because I was enjoying myself too much to be bothered.  Always an an amazing experience and always something new that is a complete surprise.  On this visit, the spud.  Perhaps not the prettiest dish in the era of instagram (despite best efforts which gave me a good laugh) but absolutely delicious.

spear | avocado, coriander

paper | langoustine, bouillabaisse, olive oil

crunch | rouille, nori

ink | olive, artichoke

garden | orange, sherry, tomato

black bass, shellfish, kuzu
kaffir lime, tropical fruit
coconut
chicken, rice



steam | hamachi, rosemary, kombu

glass | blueberry, lapsing soughing, maitake

spud | truffle, midwest dairy


toast | gruyere, black truffle, pumpernickel

smoke | veal cheek, pineapple, hearts of palm

rock | sweet potato, chocolate, miso

nostalgia | bubblegum, candy bar

NYC – 8/18/17 – The Office

The Office NYC will likely always feel a bit strange to me having spent so much time in the original.  But the amazing friends I met there and all of the memories just can’t be replicated.  So I am trying hard to think of it as something entirely new and not compare.  At this point I have had several great experiences in this space.  The food is gorgeous and with the expanded size comes an expanded menu plus some of my all time favorites the tartare and ice cream sundae.  I wish I could write this with no prior history because I am just so curious what I would think.  But mostly I am just bummed beyond belief that the minute my favorite place opened in NYC, I left town.

Chicago – 5/13/17 – Next Hollywood 

Hollywood was absolutely the most fun Next menu.  The presentations were all fantastic and perhaps too much fun as I have never had so many missing photos.


Movie Quotes – Gone with the “Caviar”

Popcorn – meyer lemon, fennel, guanciale

The Breakfast Club – bento box, sandwich, soup, pixie stick


Cool Hand Luke – trout roe, kiwi, young coconut, turnip


The Wizard of Oz – fave bean, golden raisin, romanesco

20,000 Leagues Under the Sea – octopus & scallop



Blade Runner – noodles, duck, pickled ginger

Jurassic Park – madeira, jambo, brioche

Star Wars – frog, Ethopian spices, yellow split pea


Ratatouille – byaldi

The Godfather – taro root, ricotta, olive

Horror – smoked pork neck, beet, garlic

Pulp Fiction – bulgogi big kahuna burger


Honey, I Shrunk the Kids – foie gras, chamomile, sunflower


Marie Antoinette – rhubarb, raspberry, black tea

Missing:  “Life is Like a Box of….” and Mary Poppins

Chicago – 2/18/17 – Next Ancient Rome

I admittedly was prepared to dislike this menu based on the report of a dear friend whose visit predated mine.  There have been a few Next menus that have been somewhat polarizing and this seems to be one of them.  My expectations were greatly exceeded and I found myself enjoying the theme much more than I thought I would.  With the Roman Cookery book it all made more sense.  And it did not hurt to be dining with the best man in my life, my dad, who is still up on his Latin.


vinum ex atro candidum facies (honey, cabbage, apple, grape)

herbal rusticae (melon, herbs, liquamen)

cuminatum in ostrea et conchylia (kamut pancake, oyster, pomegranate)
isicia ex sphondylis (mussels, saffron, lardo)
patinam de rosis (rose, white asparagus, rosemary)
aliter tubera elixas et asperso sale gusti de cucurbitis (beets, black truffle, chicken skin)


pisam coques (smoked mascarpone, beans, mackerel)

panem (beef fat, poppy & fennel seed)

isicia de sculls vel de cammeris amplis (shrimp, olives, walnut)

aliter porros (leek, cabbage, butternut squash)

pullus farsilis (quali, spelt, lovage)

embalm in cervinam assam (venison, chestnut, laurel)

sales conduits ad multa (oxtail, turnip, horseradish)

aliter car duos (artichoke, carob, citrus)

gaius octavos gustan de praecoquis (goat cheese, honey, fennel)

domum felix (mastic, taffy, lavender)

Chicago – 1/28/17 – Alinea Kitchen Table

There are a multitude of reasons that Alinea continues to be my favorite restaurant. As many times as I have been there I am always completely surprised by something new. And I always think back to my first visit quite a long time ago which was the first time I dined alone at a ‘nice’ restaurant. I was so nervous that my hand shook until I had finished my initial glass of champagne. But the experience was perhaps the beginning of my career as a ‘professional’ in conquering a very long tasting menu and I have never felt uncomfortable dining alone since.

I am not sure that I will be able to return to the dining room after this dinner at the kitchen table. I saw the space on my last visit but seeing it and sitting in it are quite different. Just completely fantastic especially with a great group of friends. I very much enjoyed again the dishes that I had previously – especially the scallop, corn, butter that I want several bowls of.  While it is not a substitute for black truffle explosion, the gruyere/black truffle/pumpernickel was delicious and filled the void.  And perhaps my favorite of the night was the very understated parmesan/pea/jamon iberico.  Until next time….




osetra, king crab, condiments

quince, parmesan, date

scallop, corn, butter

cornbread, nori

cider, orange, maple

yuzu

parmesan, pea, jamon iberico


kuzu, pompano, shellfish

pork belly, curry, banana

rosemary, hamachi, kombu

blueberry, lapsang souchong, maitake


mastic, concord

*foie

gruyere, black truffle, pumpernickel

short rib, bitter cocoa, cassis

wagyu, rice, myoga

sweet potato, chocolate, miso

bubble gum, cake, banana



chocolate, cherry, bourbon


sesame, brown butter, gold