218 replies to this topic

[Eatmywords]

What would you pair with this meal (tonight)? I thought a split of prosecco would be nice to start. I have one as well the following: Whites; p grigio, alvarinho, NZ sauv blanc, white bordeaux. Reds; Cali Cab, Rioja, Malbec, Pinotage, Bordeaux, Cotes Du Rhone -both 09 I think, sorry I forget what I have/details, etc. (I'm at work). Thanks and hope to meet some other MF'rs.


Coriander cured snapper Branzino with banana (sauce unknown)
textures of papaya, chili oil

Sweet potato and beef tongue salad
Rocket, pepitas, cranberry

Seared scallops
Pickled fennel puree, Red wine figs

Portuguese pot pie
Cod brandad, Roasted garlic

Morcilla(blood sausage) stuffed tripe
Piquillos sauce, spanish almonds

Tasting of pheasant
Spatzle, celery root

"Pumpkin Pie"

[Wilfrid]

This might not be any help, but really you could drink a rose right through that menu. Or indeed a pink cava.

[Eatmywords]

That’s a great idea and it did cross my mind but I’m out of rose and wanted to draw from what I do have. I think we’ll go prosecco, alvarinho and rioja. What you think?

[chopjwu12]

My friend annie was walking around at the first one and took these. I love that girl!

[Nancy S.]

The photographs are exquisite. Your food looks impeccable. I hope to be among the lucky few who experience one of these dinners.

[Eatmywords]

We went on Friday and were very happy we did. His spacious (per Manhattan standards) ground floor apt (with garden entrance!) is a comfortable and warm space for 10 to share a communal table. Dave had a team of 3 or 4(?) assisting in front and back. Service was excellent. Coats taken, wine chilled, seamless plate distribution/bussing, settings/silver replaced every course, watering, wine pouring, all very smooth.

As for the food each dish was thoughtfully composed and so very well executed. Not one I wouldn’t happily eat again and several I’m still thinking about. I took a few bad pics with a point and shoot you can match to the nice ones above:

Coriander cured branzino, pickled banana puree, piri piri oil – nice cure making for rich and silky texture combined with the scallion, oil and banana it was great. Nice opener





Sweet potato and duck tongue salad, arugula, roasted sweet potato vinaigrette – offsetting textures and flavors, fantastic. The tongues were delicious dissolving immediately on consumption. Made me excited for what was to come.





Seared scallops, fennel puree, port and rioja poached figs - pretty dish, perfectly treated scallops, worked nicely with the figs and puree. Maybe a bit sweet for some but I liked it just the way it was.





Portuguese pot pie - cod stew with a smoked paprika cream and puff pastry – just like it sounds, hearty stew of flecked cod, potatoes, carrots and cream. It was amazing. The smoke and heartiness took me to the little fishing village Dave’s grandma grew up in where she learned it from her grandma and prepared every Sunday. (Of course I have no idea where she’s from or if she even eats fish)




Morcilla stuffed tripe, piquillo pepper puree, roasted almonds – this was the most daring dish and unlike anything I’ve ever tasted. The morcilla with the tripe the sauce and almonds were carnival of textures that came together surprisingly well.




Roasted pheasant, house made pheasant sausage, spatzle, celery root broth – Delicate, delicious, best dish of the night. The squab was the best I’ve ever had (not that I’ve had so much of it) but it was insanely tender. (sous vide first with a quick lay in the pan? hmmm) The gaminess of the sausage with the buttery spatzle and celery broth was out of control good. Put this on any upscale menu and it will hold it’s own.





"pumpkin pie" Pumpkin puree, yogurt gelato, pumpkin seed and pretzel crumble – not too sweet, the yogurt tasted very homemade in the best possible way and combined with the puree and pretzel perfectly. A very nice way to finish.





I think if Dave were to open a catering biz and/or continue events like this he’d quickly develop a following and be very successful. I wish him the best of luck and hope to eat his food again.

[Sneakeater]

I look at those pictures and I want to tell Sam Sifton to go fuck himself.

[chopjwu12]

HA I have thought of that several times! Thanks it was a great time.

More dates to be released in a special way on wednesday.

[chopjwu12]

http://www.nytimes.c...html?ref=dining

The menu is being worked out now.

[jmoranmoya]

Yeah, going there with the camera too! I've just send an email to umsegredo12@gmail.com
Que buena pinta!

[Sneakeater]

Can anybody else go on the 22nd?

[splinky]

Can anybody else go on the 22nd?

depends. can you tell me what's good there?
there goes your chance to run for president

[Sneakeater]

Would you be wearing sweats without underwear?

[chopjwu12]

Here is the spots available for teh upcoming dates in case anyone is still interested.

17- up to 4 left

19- up to 5 left

21- up to 1 left

22- full

23- completely open

[irnscrabblechf52]

Are any of those with a white truffle menu?