NYC: Daniel (Apr. 2012)
Author: Victor
Restaurant: Daniel
Exec Chef: Daniel Boulud
Date: April 25, 2012
The food’s great, but the lighting… not so much. As a result of this terrible lighting (and my really bad iPhone camera skills at this time), most of my photos are terrible :(.
Food:
Amuse-Bouche:
Left: Smoked salmon.
Middle: Puree of turnip.
Right: Turnip and shrimp.
1. (Victor)
Duck Roulade.
1. (Ken)
Foie Gras Terrine.
2. (Victor)
Red Mullet, two ways.
2. (Ken)
Smoked Sturgeon with Northern Lights Caviar. Purple Potato, Horseradish Cream, and Majii Salad.
3. (Victor)
Florida Frog Leg Fricassee with Asparagus. Crispy Lollipops with Shallot Confit, Nettle-Green Peppercorn Jus.
3. (Ken)
Soft-shell Crab.
4.
Cedar-wrapped Red King Salmon with Stuffed Morels.
5.
Squab Breast and Leg.
6. (Victor)
Wagyu Tenderloin, Short Rib, and some stuff I forgot.
6. (Ken)
Tasting of Veal. Sweetbread, Tenderloin, and Cheek.
7.
A few different cheeses. Bleu is at the far right.
Victor: I forgot the other cheeses, and I also forgot to take a picture at the beginning :(.
8. (Victor)
Raspberry Almond Sable. Creme Fraiche Parfait and Yuzu Sorbet.
Dessert #1!
8. (Ken)
Strawberry Granite. Creme dAnjou, Sacristain, and Szechuan Pepper Sorbet.
Dessert #1!
9. (Victor)
Gianduja Chocolate Crisp. Praline Mousse and Milk Chocolate Sorbet.
Dessert #2!
9. (Ken)
Warm Guanaja Chocolate Coulant. Liquid Caramel, Fleur de Sel, and Milk Sorbet.
Dessert #2!
Mignardises:
-Macarons
-Chocolates
-Pâtes de fruits
Victor: I don’t have a picture, unfortunately :(. From what I remember, those were the mignardises.
LA Kaiseki/Sushi: Urasawa (Nov. 2010): Chris’s Birthday
Author: Victor
Restaurant: Urasawa
Chef: Hiroyuki Urasawa
Date: November 26, 2010
Restaurant Info:
-This is my favorite Japanese restaurant in the US. Hiro’s SUPER friendly, and he even drinks with you! (Actually, he might be my favorite just because he drinks with you hahaha.)
-Hiro used to be Masa Takayama’s apprentice. I actually would rather eat at Urasawa than Masa. The food at Masa was a bit better, but the experience at Urasawa is just so much better. The restaurant Masa felt kind of cold and clinical, and Masa himself wasn’t THAT warm (at least not nearly as much as Hiro is!).
Meal Info:
-I wrote down what each course was several months after eating here, so I might have a few things wrong. Nevertheless, I tried to refrain from naming something if I wasn’t s ure.
–I missed at least three courses. You can see pictures of what these courses would look like in my 2nd Urasawa post, though!
#4: An “ice block” course that has three kinds of sashimi (toro, red snapper, and skipjack or amberjack) as well as wasabi, seaweed, daikon, and red ginger. (Course #4 in the 2nd Urasawa post)
#5: A course that consists of a spoonful of a wagyu-and-caviar-mix and a pickled bell pepper on the side that you’re supposed to eat after. (Course #5 in the 2nd Urasawa post)
#25: Afternoon tea. (Course #29 in the 2nd Urasawa post)
—
Initial Post
Date: Wednesday, September 5, 2012
Time: 4:40 a.m. EST
I’m starting this blog so that I can write about and share my experiences eating and (more recently) cooking!
Note: I’ll be retroactively reviewing past meals I’ve had. Writing about them shouldn’t be too hard—having the photos and menus definitely helps me remember them! (Plus, Montague will also be writing and helping out.)
Because I’m retroactively reviewing these meals, I’ll be changing the publishing date of this post to two years ago.
Blog creation time: Wed., Sep. 5, 2012, at 1:30 a.m. EST
Arthur
Monte
Victor
tadv3
Happy Noms 