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Posts Tagged ‘mugaritz’

NYC: Contra (Oct. 2013)

November 13, 2013 4 comments

Author: Monte

Exec Chef: Jeremiah Stone & Fabian von Hauske
Website: www.contranyc.com/

October 31, 2013

There was no better way to celebrate halloween than to eat at one of the most exciting new restaurants in New York. Reservations aren’t hard to get as of now, but then again, the restaurant is still only a few weeks old. Exec Chefs Jeremiah and Fabian both trained at very well-regarded restaurants, including Noma, Isa, and Jean Georges. In a recent interview with Eater, they described their restaurant as being heavily influenced by Parisian neo bistros, but quintessentially New York. The vibe of the place is very casual but also nice. At 5 courses for $55 with supplemental options, your money goes a long way and you get food that’s been prepared excellently. I’m a bit worried the kitchen won’t be able to keep up when they have full nights – our night was maybe at 75% capacity but there were still long breaks in the meal and the kitchen just looked swamped. Hopefully they figure out pacing and they see a lot of future success!

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Click here to see pictures of the meal!

San Sebastián: Mugaritz (Nov. 2013)

November 3, 2013 Leave a comment

Author: Victor
Exec Chef: Andoni Luis Aduriz
Website: www.mugaritz.com/?id=en

November 1, 2013

Mugaritz has been on list for a long time now, and I finally got the chance to eat here when I stopped by Spain. It’s located among very green hills, about a 15- to 20-minute taxi ride from San Sebastián. The restaurant actually wasn’t fully booked when I ate there (granted, it was a Thursday afternoon in the end of October…), so I don’t think reservations there are TOO hard to make in the fall.

Chef Aduriz has a really interesting philosophy about food. I won’t bore you with the details; you can look it up on the website if you’re interested. (You should read about it!)

2A View

The restaurant sets up a tasting menu for each table, and they apparently customize it depending on the season and how fresh the produce and ingredients are. Some dishes are standard for each meal (I googled them haha), but the kitchen staff also mixes and matches a lot depending on what ingredients they want to use. As a result of this philosophy, the tables around me had some of the same courses, but they also had some different courses that I wanted to try. (I’m sure they thought the same thing of some of the dishes I got.) I like how different tables eat different things; it keeps an element of surprise for your own meal.

I should also mention that the restaurant closes from January to April for “creative brainstorming”. During that time, cooks focus on bringing Chef Aduriz’s ideas to life and preparing for the next season’s dishes.

The food here was inspirational, and the wait staff was very warm and friendly. Everyone here just seemed happy to be there, and the food seemed to reflect that. (I know I’m being cheesy a bit, but I truly believe that!) Anyway, here’s what I ate!

Click here to see pictures of the great meal!

NYC: Atera (Aug. 2012)

August 17, 2012 5 comments

Authors: Victor and Monty
Restaurant: Atera
Chef: Matt Lightner

Date: August 17, 2012

October 2, 2013, edit:
CONGRATS TO ATERA AND MATT LIGHTNER ON GETTING TWO MICHELIN STARS IN THE 2013 MICHELIN GUIDE!

Notes:
-This is a chef’s-table-style restaurant.
-There’s a huge emphasis on foraging. They work with many foragers, and one of them is Evan Strusinski, who’s a foraging superstar.
-The chef worked at Noma and Mugaritz before!
-You can only get the tasting menu, which lasts around two-and-a-half to three hours. (Monte: I wonder if they’ll raise the cost after the 2 stars award)

This was our view once we were seated.

Click here to see our awesome meal!