460 replies to this topic

[Adrian]

Oh, sorry I misunderstood you.

I personally think the modern and complex stuff is pretty much bullshit when applied to cocktails. The cocktail I had at Aviary was actually made WORSE by the "modern" technique used.

ETA -- It's funny. When Eben Freeman initiated the cocktail program at WD-50 upon opening years ago, it seemed "modern" just by virtue of using some unexpected ingredients in unexpected combinations. I guess we've come pretty far.

Where is Eben Freeman now? His drinks were great at Tailor.

[Sneakeater]

He has a big consulting company.

[joethefoodie]

Oh, sorry I misunderstood you.

I personally think the modern and complex stuff is pretty much bullshit when applied to cocktails. The cocktail I had at Aviary was actually made WORSE by the "modern" technique used.

ETA -- It's funny. When Eben Freeman initiated the cocktail program at WD-50 upon opening years ago, it seemed "modern" just by virtue of using some unexpected ingredients in unexpected combinations. I guess we've come pretty far.

Where is Eben Freeman now? His drinks were great at Tailor.

You can watch him work the iSi whipper...click.

[Sneakeater]

I thought the new tasting menu was fabulous. Has to be among the very best food in town. (The Pho Gras! The veal brisket! The pork rib! The sweetbreads!)

[changeup]

I thought the new tasting menu was fabulous. Has to be among the very best food in town. (The Pho Gras! The veal brisket! The pork rib! The sweetbreads!)

You can settle the Wilf vs. changeup mini-debate: Goop or no goop on the side of the pho gras dish?

[Sneakeater]

There was a chiccharron-like thing. And I THINK there was some goop underneath/adjacent to it.

[Sneakeater]

Also: the crab toast! How could that dish be so complex and tasty?

[changeup]

There was a chiccharron-like thing. And I THINK there was some goop underneath/adjacent to it.

I think it's a puffed tendon, was great.

[Sneakeater]

Yeah, was great.

[Wilfrid]

The goop was sriracha sauce which you could dab on the foie gras to taste. I liked it; I don't think change-up did.

It was on the opposite side of the plate for me.

[changeup]

The goop was sriracha sauce which you could dab on the foie gras to taste. I liked it; I don't think change-up did.

It was on the opposite side of the plate for me.

Moderately sure it's not just Sriracha. I believe it's a combination of sauces and seasoning normally added separately to real pho (including in part sriracha) - it was quite complex, adding even more flavors to a dish that I felt already had plenty.

For me a little squirt held the tendon in place, then also had a couple of dribbles on the opposite side.

[Wilfrid]

Oh probably. My server mentioned sriracha and that's what it tasted like.

[Orik]

The goop was sriracha sauce which you could dab on the foie gras to taste. I liked it; I don't think change-up did.

It was on the opposite side of the plate for me.

Moderately sure it's not just Sriracha. I believe it's a combination of sauces and seasoning normally added separately to real pho (including in part sriracha) - it was quite complex, adding even more flavors to a dish that I felt already had plenty.

For me a little squirt held the tendon in place, then also had a couple of dribbles on the opposite side.

Right, that hoisin like thing.

[Sneakeater]

The goop was sriracha sauce which you could dab on the foie gras to taste. I liked it; I don't think change-up did.

It was on the opposite side of the plate for me.

Moderately sure it's not just Sriracha. I believe it's a combination of sauces and seasoning normally added separately to real pho (including in part sriracha) - it was quite complex, adding even more flavors to a dish that I felt already had plenty.

For me a little squirt held the tendon in place, then also had a couple of dribbles on the opposite side.

Right, that hoisin like thing.

Oh, I get it. THAT goop.

Yes: liked it. My whole table did.

[Sneakeater]

We all especially liked the goop with the brisket.