A lovely first stop on another fabulous trip.
Tag Archives: Michelin 3 stars
3/22/19 – Chicago – Alinea
Oh Alinea it has been far too long. Still one of my absolute favorite places.
11/22/18 – Vienna – Amador
A lovely dinner in a very cool dining room. Very much worth the visit to the outer limits of Vienna. Congrats on the 3rd star!
Oslo – 6/30/18 – Maaemo
Perhaps the most perfect lunch I have ever had. A gorgeous day and an amazing table with a view of the kitchen. The brioche was one of my favorite dishes of the year and the smoked reindeer heart was a close runner up. While Oslo wasn’t my favorite city, I will have to go back.
chilled cherry blossom tea
potato flatbread, smoked mountain trout and fermented turnip
brioche with bone marrow and sage
oysters and aged caviar with salt from the west coast, warm sauce of mussels and dill
smoked mackerel from the Oslo fjord, dried and fresh flowers
fresh scallop from Steigen in two servings, raw with white currant and black currant leaf, cooked in its shell with celeriac and gooseberries
gently steamed king crab claw, smoked scallop roe and lemon verbena
wild turbot poached in an emulsion made from turbot bones, sorrel and mushroom dashi
“Rommegrot” – a porridge of very sour cream, smoked reindeer heart and salted butter with plum vinegar
aged spring lamb with summer salad from Bergsmyrene Farm, garlic and plums from last year
frozen blue cheese with pickled black trumpet mushroom
Norwegian strawberries and cream, fresh roses, elderflower and rhubarb root
brown butter ice cream molasses and roasted hazelnuts
warm Norwegian waffles made with beef fat and koji grains, brown cheese, preserved berries and whipped romme
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
Napa – 9/7/16 – Meadowood
I had no idea that a 3 Michelin star restaurant could be so polarizing. I dined at Meadowood in close proximity to several friends whose opinions I trust and had most to all of the same dishes I had. They loved it, yet I was completely disappointed. I utterly disliked many of the dishes and the menu as a whole. To start with the positives, the eggplant foster was absolutely amazing. And the squab and pasta courses I wished were 3 times as large. But the menu overall was just too many soft textures with no contrast. A few things like this may have been fine, but far too many dishes could have qualified as baby food. Teeth not necessary. The braised cucumber in a damp rye is definitely the worst bread course I have had this year. I suppose I just didn’t get it but nothing about this was a good idea. Fermented squash juice squeezed over halibut sounded somewhat awful but was just completely flavorless. And broth has to be the worst trend of the past few years. I was so excited when lamb arrived but it was so fatty that I couldn’t find one decent bite of meat. Not even a final bite of babka could save this dinner. I wanted to love it and I will note that service was impeccable but I guess its just not for me.
okra flower
oyster okra seed caviar
eel smoked over cabernet staves beef tongue
braised cucumber rye dried albacore
tomato clam caviar
roasted gwen avocado walnut oil
sunflower pasta spot prawn chanterelle
halibut fermented squash
steamed potato cod purslane brandade
coal seared squab berries mustard
lamb broth
lamb plum pestled marigold
buffalo milk yogurt cultured with rose overripe melon
eggplant foster
candied peaches
chocolate babka
Napa – 9/6/16 – The French Laundry
With apologies to my still single friends and family, I fear that any wedding I attend in the future will be a disappointment. This was exactly what I would want for my own wedding, but since it has already been done I suppose I will have to stick to my Carrie Bradshaw city hall plan. Everything about this day was completely perfect from the weather to the ceremony in the courtyard, to the salmon cornets that I sadly have no photos of. And of course being lucky enough to have such amazing friends who let me be a part of their wedding party. While I had high expectations, serving an entire restaurant at once is challenging and I anticipated some service hiccups. However I could not have been more impressed. I would never have known that this was a wedding and not just a regular dinner or lunch service. Service was just completely impeccable. The food certainly was as well, so much so that I still cannot pick my favorite course. The classics are classics for a reason. Oysters and pearls, the hen egg custard and coffee & donuts will never ever get old. The others were equally as good. And when was the last time anybody had a memorable wedding cake? After two decades TFL is as good as ever and is further evidence that so many ‘best’ restaurant lists are pretty useless.
“Oysters and Pearls”
“Sabayon” of pearl tapioca with island creek oysters and white sturgeon caviar
Hen Egg Custard
with a ragout of Perigord truffles
Hudson Valley Moulard Duck Foie Gras “Rillette”
piedmont hazelnut “Genoise,” Yountville figs, watercress and concord grape jelly
Extra Virgin Olive Oil Poached Gulf Coast Cobia
stewed garden squash, fino verde basil, nicoise olives and french vermouth
“Beets and Leeks”
Alaskan king crab, slow roasted beets, horseradish scented leek “mousseline” and garden sorrel
Cornbread Stuffed Thomas Farm Squab
brentwood corn, hominy, applewood smoked bacon, black winter truffle and “sauce mignonette”
Charcoal Grilled Snake River Farms “Calotte de Boeuf”
roasted garden eggplant, lobster mushrooms, ginger scented broccoli pure, crispy barley and miso “hollandaise”
“Manchego”
Schmitt family farm apples, marcona almonds and buttered shortbread
Lemon Coconut Cake
K&J Orchards peaches and nectarine sorbet
Coffee and Donuts