During the day this space in the Grand Hotel is absolutely lovely and makes for a quite perfect lunch stop. It is pricey but every dish was fantastic and it was very hard to choose what to order.
raw marinated pike-perch & pine nuts, trout roe, orange, lemon verbena
steamed bun “pork adobo,” pickled cucumber, coriander, pepper
green peas & roasted cauliflower, pickled garlic, rye bread, lime
With very limited time I had a very difficult time trying to narrow down where I wanted to dine in Stockholm. This was the opening I debated for a while and can’t imagine having missed Gastrologik.
tunnbrod with smoked perch
summer onion and rakfisk
chicken liver, apple and meringue
grass kelp with truffle algaes
seasonal greenery with last winter’s smoked cod roe
knackebrod made with Warbrokvarn spelt with lovage ‘margarine’
karintorp tomatoes with mates herring, sour cream and pine shoot oil
raw shrimp from Smogen with radishes and horseradish
soured vegetables, daikon, black currant leaves and maritime flavours
smoked mackerel from Smogen with cucumber, unripe gooseberries and angelica
Zander’s cheek with peas and white asparagus porridge
Lettuce from Karshamra farm with grilled butter
Breast, thigh and stomach of corn-fed duck from Munka-Ljungby with rhubarb
Elderflower with frozen yoghurt and cucumber
Frozen sorrel with cream and parsley
“Sandkaka’ with currant leaves and early summer blossoms
White asparagus tart with honey
So many years later still a standby and one of my favorite midtown lunch stops. It is a bit scary to think about how much of the fusilli I have eaten in my lifetime!
polipo – grilled octopus, smoked potatoes, pickled red onion, radish, chilies, tonnato
fusilli – durum wheat pasta, red wine braised octopus, bone marrow
If only I could now transport Nishi to my new neighborhood on the west coast. It quickly became one of my favorites in NYC. Service has often been spotty and on this particular visit it took me an entire course to get our server’s attention to order another drink. But the food somehow always trumps the less than perfect service and I continue to return. Plus finding a penicillin on a cocktail list is reason enough to visit.
diver scallops – shio kombu, tiger’s milk, cucumber
romaine – walnut bagna cauda
beets & avocado – shiro shoya, quinoa, chia seeds
squash pancake & onion vinegar
roasted pork – brussels sprouts, barley miso
One of my earliest NYC food memories is of the wonderful truffle tasting menu at old Alain Ducasse at the Essex House. At the time I couldn’t afford these types of experiences. But I am blessed to have an aunt & uncle who prefer French restaurants and every time they came to town would invite me to dinner. I am often asked how I got so into food. I attribute it partially to the endless hours that I watched the Food Network in its early years. But my love for fine dining came from these visits to places like Alain Ducasse, Bouley, and Daniel.
Anyway I have been a complete sucker for truffles ever since. So there is just no way this could have been anything other than fantastic. It is difficult to pick favorite courses in this amazing menu by Sean Gray (but I would certainly love if the honeynut squash made a reappearance next winter). Excellent wine pairings from Chase Sinzer and service from the rest of the Ko team. I wish I could do this one all over again. ❤
chicken oyster – montepulciano white
lobster – mornay, aragon black
otoro – scallion, dashi
scallop – sunchoke, aragon black
honeynut squash – benton’s ham, aragon black
royale – foie gras, naked pruner, montepulciano white
king crab – tofu, montepulciano white
madai – sweetbreads, aragon black, shellfish
dry aged beef – aragon black, lettuce
buckwheat waffle – montepulciano white, vanilla ice cream
Hozon blondie to go
As I dine out a fair amount, sometimes the meals tend to run together. And when it takes me months to complete a blog post, it is not unheard of that I can’t remember anything about it. Chef Christophe Hardiquest’s Bon Bon was a truly memorable experience. I had what I thought was the best seat in the house at the chef’s counter which was so close that my bread is literally on top of a ticket in one of my photos. Dinner started with a long serious of snacks. They aren’t on my typed menu and I can’t remember all of the ingredients of each, but many are at least partially self explanatory and all were delicious. There were many great touches in dinnerware such as the egg cup and the multitude of amazing knife handles. Its funny that I will probably remember those knives forever. I have a weakness for a cheese cart of any sort, let alone one with this many selections, but a macaroon cart? Brilliant. Highly recommend.
Saint-Jacques de Dieppe – Finement tranchees, Chantilly d’echalote, Gaspacho d’huitres
Moules parquees 2016 – A la marollienne
Raviole – A la truffe blanche d’Alba
Coeur de cabillaud – Broccoli, emulsion chaude aux huitres
Caille farcie – Racine de persil, Jus de caille, genevrier-gin
Incredible knife handles. Each one in the block was different.
Assortiment de fromages
Il n’y a pas d’omelette sans casser des oeufs
Truffe – Mousse de lait cru a la truffe blanche, Opaline de chocolat, Poire pochee