second YELPing

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There's a new diner in town! Jo's Diner has arrived on Washington Street and is in business. take a look at my yelp review and see how I felt about the new diner, its food and its service. There is nothing more exciting than welcoming a new diner and having another easy option around.

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Also, take a peak at FOOD-tography. There is always something new and enticing to feast your eyes on. And you have helpful food suggestions or feedback for me? Shoot me an email or leave me a pretty little comment.

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*note these photos are not from Jo's Diner

MangiaMore: CLEANSE

RER 3.12.13

Oh hey. It was just a lazy afternoon, with a quick bite and some quality basic television. The Oprah spinoff Dr. Oz was on, gabbing at us with his mild lisp about things that are good for us, that contradict almost every episode. But today, today he was talking about his 3-day detox cleanse. Holy moly, did that inspire my boyfriend. We had to dance around the room and switch seats on the couch about a thousand times to get the reception of the channel to be clear, but once we did, we were mildly intrigued.

This cleanse consists of shakes; three shakes, four times a day: breakfast, lunch, snack and dinner. Dr. Oz assures us that these recipes are cultivated for maximum vitamin absorption, maximum results, with minimum discomfort (“They taste delicious…” “I did the cleanse and never felt hungry,” “Dinner was good, wasn’t it?”). They all include our natural pharmacy; fruits, veggies, fats and all that good stuff, contrived to keep you full and moving, while helping your body to dispel all the toxins it has accumulated.

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Part of this detox and rejuvenation is taking a few supplements, like omega 3, pro-biotics (“to get the good bacteria in your gut”) and a multivitamin. It was also starting the day with a cup of hot green tea, with nearly a whole lemon sliced in it, you know, “to get things moving.” And the most relaxing thing, Dr. Oz assured us, was the detox bath with Epsom salts and lavender oil… too bad I don’t like baths.

Dr. Oz also claims that this detox cleanse was very affordable and somewhat enjoyable at just under $17 a day. And asking people who have tested out and participated in the cleanse to reveal their excellent and perhaps unlikely results felt like a deal maker.

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We consulted.

Deep deep deep down inside, I have always wanted to try a cleanse, you know, minimize bloat, clear the mind and body, shed that nasty water weight…blah blah blah. But the lack of chewing and amount of deprivation have always been intimidating ( I have minimal discipline, put a jar of candy corn in front of me and I will eat it, even with electric shock punishment). Being that I am a major food consumer, lover, indulger and so forth, the thought of spending 3 whole entire days without this joy, was hard to bear. This time, the prospect was not so bleak, because I would not be wandering the woods of starvation alone, but one of my favorite people ever would be holding my hand in the scarcity, lost and hungry with me.

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After a little back and forth, we decided to dive into the detox.

Dr. Oz so kindly created a little cheat sheet with all the info for the shakes and the routine, along with a giant grocery list at the top. Also during that life-changing episode, the doctor proclaims that all the ingredients could be found in local grocery stores. Unfortunately, this was not true of my local grocery store and that of my boyfriend (and I live in the middle of yuppieville and my local A&P did not have almond butter or kale at the moment). So we had to resort to the fancy organic store to purchase some of the goods needed.  The list is pretty easy, from kale to spinach, to celery to various fruits, but there is also ground flaxseed, coconut oil, and almond butter, which are a little less friendly and recognizable.

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Finally, after several trips to many different stores to get everything we needed, we were able to start. My nerves were all over the place, and doubt was creeping all the way up to my eyeballs, and my stomach was hurting from the mere thought of starvation, but I got my act together. I spent the night before our starting day tossing and turning, reading comments about the cleanse over and over, scanning the internet for more information, and creating questions that remained unanswered by Dr. Oz (Can we drink water? Can we work out?  Can we EAT?!).

 And we started on a Tuesday. We wisely secluded ourselves from the outside world, in an effort to save the other people we love from our terrible hungry dispositions, and the evil delicious temptations that the world has to offer. And like the website and further reading suggested, the morning of the beginning of our adventure I weighed myself and wrote down my measurements (for the first time ever), just to see if there would be any change.

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Breakfast

1 banana

1 cup raspberries

¼ cup spinach

1 tablespoon almond butter

1 tablespoon flaxseed ground

1 cup water

2 teaspoon lemon

Oh man. I know you know the little saying breakfast is the most important meal of the day… well, in this cleanse case, it most definitely was. This was mainly because it was the only meal of the day that was easy for me to drink, get down and keep down. The texture was chunky and weird because of the many raspberry seeds and the less than smooth consistency of the almond butter, but it was sweet and hearty feeling. Banana and the spinach kind of clash in theory, but when pulverized to a mess there was no way of knowing that your pretty fruits were mixed with a leafy green. I felt full and energized after this morning mélange…enough to make it to the gym and not pass out.

Because all the goodies for these drinks were in one location, every night we would prep two breakfast shakes for the next day, so we could “eat” (hahhaa…) breakfast in our respective places.

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Lunch

4 celery stalks

1 cup pineapple

1 cucumber

1 cup kale

½ green apple

½ lime

1 tablespoon coconut oil

½ cup almond milk

Unfortunately, lunch did not have the same “swallowability” that breakfast did. Like many of the complaints and comments I read in my preparation for this deprivation, lunch was my least favorite. I really did not mind the flavor of the drink at all, it was a little fruity, a little tangy, and a little tropical, but it was very green and chewy. I can’t honestly say I am severely fond celery; there is something not natural about its stringy and crunchy texture and the bitterness that comes with it. Perhaps it was the 3 (not 4) stalks we put in our lunch drink that poisoned it for me. The drink was much thicker and slower moving than the breakfast feast, we almost had to chew it. It was long and drawn out and probably would take me at least an hour to drink almost the prescribed amount.

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Dinner

½ cup of mango

1 cup blueberries

1 cup kale

¼ avocado

1 tablespoon flaxseed ground

¼ teaspoon cayenne pepper

1 tablespoon lemon

1 ½ cup coconut water

Well dinner was quite refreshing after the chunky disaster that was lunch. It was much easier for me to inhale from starvation than lunch, but at the end of the day, after drinking what felt like my weight in highly nutritious shakes, drinking anything was difficult. This dinnertime wonder was hot and spicy from the little bit of cayenne, but also sweet and thick caused by tropical mango. The super food kale was hardly perceptible in taste, but morphed the color of the shake to something evil. It did not feel as fulfilling as breakfast, or as filling (in a “I can’t really force myself to eat any more of this” kind of way) as lunch, because by the end of the day, true starvation was setting in, along with the doubts and blurry lapses of discipline. But I would drink this dinner mix again… like the breakfast drink, almost voluntarily.

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All in all, it was an experience… one that I don’t think I need anytime soon (not even the suggested every three to four months). Not gonna lie, it was difficult. It is much harder not to chew or missing chewing than you think.

The visitors on the tv show made it sound like it was easy and extremely rewarding for the body and soul. I, on the other hand, did not encounter that. They mentioned feeling light and refreshed, focused and renewed. I just felt tired and hungry. I was severely uncomfortable most of the time with bellyaches and disrupted routines. There was nothing light feeling with me, other than light headed. I think my boyfriend had a similar reaction to me. We both had a hard time. Cool, we were focused for like 30 minutes after consuming a shake, but after that there was a steep plummet into un-productivity and overwhelming lethargy. It was naptime all day and strenuous headaches frequented from lack of sugar and caffeine, things that I didn’t really think my body was so reliant on. It was deffo not as easy as they made it seem, on the body and the mind.

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Good news is, I temporary lost weight and inch (yes one). I would like to emphasize temporarily. Dr. Oz and his friends kept talking about this weight loss and eliminating, but they never mentioned what would happen once you started eating again. Some of the weight has come back and my belly still hurt for a few days after this rejuvenation.  Yes, it was harder to eat more, and my body was less excited about the greasy, heavy, and sugary things that it once used to be, but that lasted about five minutes (enter Easter candy).

It took very strong will and desire to see it through to really get through it. I was really lucky that I had the full support (though sometimes grumpy) of my boyfriend who suffered through the dissatisfaction with me. This cleanse really ended up being a bonding experience, and different kind of way of exploring food and what it does for our bodies and minds…. But I really did miss solid food, like a lot.

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3.19.13

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not just nourishment: food for FUNDS

RER 3.20.13

Just a few weeks ago, the Hudson School threw their annual Trustee dinner at the Hoboken favorite, Amanda’s (I have mentioned this restaurant a bunch check it out here, here and here…). Each year the school and the board of trustees pull together a tasting like dinner accompanied by matching wines to help raise money for student scholarship. The tickets are a pretty penny, but considering the quality of the event and the cause, it is worth it.

Many of those attending the annual dinner have some connection to the school; former student, former or current parent, teacher, board member or even friend of the school. Both my younger sister and I are what we call “Lifers” (students for the full range of the school, grades 5 through 12). My mother is still affiliated with the school so she invited me, my father and her friend to go support the school and its cause. Having gone to the school, I can understand its importance and appeal to those within and outside the community. Building funds for scholarship allows for more diversity and the character the school prides itself on. The private school is not cheap but much of the experience and education it bestows is worth it in the aide of cultivating individuals.

The event was a nice social arena; many people knew each other and many were eager to meet those who were strangers. Teachers mingled with former students, while parents chatted over wine and the tingle of dishes. There were a few speakers, highlighting the good aspects of the school that many in attendance already knew. The principal of the school since its inception told the crowd stories of the children in need of the scholarship, reinforcing the reason we were all there indulging in the fancy and sophisticated food presented to us.

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And then there was the food, the excuse that brought the people together, the gift back for the indirect donation. We were tempted with five courses created by the executive chef, Rodney Peterson. And each, save the dessert, were paired with an appropriate wine, perfect to highlight and emphasize.

1^st The first was a thick and heavy pea soup, light green and grainy, sprinkled with gravlax and crunchy croutons. The cured fish and the croutons added necessary salt and diversion in texture. It was a challenge to not devour the whole bowl in anticipation for the following courses, even though it was a warm and heavy start.

2^nd The second course consisted of red roasted beets, and an avocado and frisee salad topped with a nearly imperceptible citrus vinaigrette. The dish desperately needed a heavier dose of the citrus to cut the smooth fattiness of the large amount of avocado and the monotonous sweetness of the beets. It was definitely lacking, unfortunately.

3^rd This third course was a small cube of grilled salmon on top of a crisscross of asparagus and a nice scoop of light potato salad. All of the elements blended extremely well together; the potato salad was a lighter refined version of the picnic variety we are used to and the salmon was salty and deliciously crusty but mildly overcooked.

4^th The fourth dish was the heaviest, comprised of a perfect round of mushroom polenta and beef fillet. The comfit shallot and parmesan fricco echoed the round theme. The mushrooms on the plate were meaty and perfectly complemented all of the other elements in the dish, the creamy polenta, the crunchy fricco and the soft succulent onion.

5^th Dessert was delicious, but a mild let down. It was a safe spiced apple cake, studded with raisins accompanied by a sweet melty mound of Ducle de Leche ice cream. The two elements coupled well but the desert was lacking the punch that the third and fourth courses had.

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This little tasting also had a different feeling than the normal menu at Amanda’s. The chef stuck to many of the elements that Amanda’s is known for, like the creamy polenta and succulent salmon, but the four bite sized portions looked completely different. They seemed more curated and refined with and aesthetic edge to their presentation. Perhaps this is linked to the event specifications, smaller portions and a tasting character, but it also made the meal more special, invigorating the fundraiser quality of the meal.

This was not meant to be about the food in its specifics per se, but how food in this case is not only about experience and nourishment but the cause, the less tangible reasoning behind it. This fancy feast was to raise money for a school that does good and wishes to open its doors to many different kinds of minds. We came and ate five delicious courses and drank four pungent wines to help kids better their lives and futures through education at the Hudson School. As always, Amanda’s was an excellent venue where the Flinns served as our hosts. The food, refinement, company and service rose to the occasion.

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2.27.13

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second YELPing

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Check out my review of Cheeseburger in Paradise on yelp! What a fun time with great ladies and great late night cheap eats. And bacon was involved! So I was definitely in an easy cheeseburger heaven that night!

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There is always some food stimulation on FOOD-tography too! See how pretty food can be. We also eat with our eyes no?

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3.19.13

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 *note these photos are not from Cheeseburger in Paradise

hurry up and WAIT: ME Casa

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So we went to ME Casa in Jersey City, a small Puerto Rican spot, boasting great yelp reviews and word of mouth. The tiny subterranean restaurant was most definitely small and almost every table was full that Saturday night. It is a sweet, little set up, dark with candles and white table clothes, music in Spanish just under being too loud. I could not help but notice that despite its small size, two staff members were not enough for the mildly busy Saturday night.

We were not the only couple waiting for a table, but we were the couple that ended up waiting much longer than the host/waiter/owner said initially. Unfortunately, he looked frazzled, overwhelmed, and perhaps in too deep. It was apparent that he was trying to be in too many places at once; behind the front counter to greet the crowd, serving dishes to a loud party of girls, answering the phone and being overall attentive.  Also during our long wait, we were able to notice, that as well as some of the new enough restaurant’s surface shortcomings.

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As previously mentioned, there was not enough staff to meet the needs of the visiting patrons. Sometimes, small spaces and table capacity does not require too many people working, but on a Saturday night with a steady stream of people, more could be beneficial. There is nothing worse than leaving a bad impression because of a simple service problem that could be fixed.

This was underlined even further during our meal, as we had the perfect view to watch a lady who ordered for take out fight for the attention of the staff. I saw her frustration and felt it too, just in our wait and seeing the disorganization. It almost looked as if they were ignoring her, treating other patrons as if they were more important.

This was also reflected in our meal. It was really really slow. Some times that can be equated with precision and quality, but in this case it seemed like an overrun kitchen. Looking around, it seemed like many of the people were waiting for food. It was rare that many of the tables had their food at the same time. Sometimes it felt quiet, silence from hunger and frustration and modified patience.

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I was too hungry for the food to be slow. My date and I spent much more time there than we thought. There was plenty of time between the ordering of the appetizers, the food coming out and our entrees took a while too. It was very slow moving, even when it looked like the servers were whizzing around.

Not only did the food take a while to come out, but it was not practical or very attractive. I noticed so many people taking home leftovers. The portions of the entrees felt really large, because with each entrée you are offered the option of any of the sides. This is a way that restaurants lose money, especially if the menu items have low price points (two meals for the price of one…good for us but not for them). The presentation of the dishes were not really visually appealing, even when the ingredients and the kind of traditional cuisine could have been presented in a much more inspiring way.

I ordered the shrimp mofongo, mostly because of the rave reviews on yelp. It was pretty delicious, but the mashed green plantains overwhelmed the meaty shrimp. There could have been more shrimp to balance all the starch and the flavorful red sauce. I enjoyed the texture of the plantains and their heaviness, but it was too much. The shrimp were well cooked and large and meaty, but there were too few. My date had the tilapia with mango salsa. This dish was very straightforward but also a lot of food; large pieces of fish lightly breaded smothered with a pico de gallo spattered with fresh sweet mango. It was delicious, but really easy and dependent on cilantro.

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Even though the food tasted good, it was heavy in unnecessary ways. We were given grease drenched garlic toast, delicious and tempting, but mildly difficult to eat. Also the cod cakes, flat contrary to some we have had in the past, were heavy with grease from being fried. We both reasoned that there could have been a way to eliminate some of the excess to make them more enjoyable.

ME Casa is a relatively new establishment testing its boundaries and the lay of the land, from patrons to portions, and adjusting to the demands. Maybe it was just that one Saturday night that threw them for a loop, not the typical order of things, but the disorganization and the grueling waiting did not give me a great first impression. The close and cozy atmosphere is inviting enough to return to, and the food and the prices are just fine for an easy night out. I really hope that ME Casa is able to iron out the wrinkles in service and efficiency to make it a truly successful and welcomed addition to the community.

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3.10.13

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Iron CHEF Led: Morimoto

RER 1.10.13

We (and I don't mean the royal We) have always been a fan of the Japanese import Iron Chef Morimoto, constantly in awe of his poise in Kitchen Stadium and innovative flavor combinations in battle. Just watching him move in the kitchen on tv and the plates that he produces, makes you want to taste his food and feel his vision with your appetite. So that is what we did during our little vacation to the historic city. We indulged in the swanky Morimoto restaurant in Philadelphia, with open hearts, minds and mouths (and wallets).

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From the outside, Morimoto looks understated and obscure, but almost like a club. Upon entering, the front is low but wide and the open concept dining area is flooded with odd blue lights and rosy hues, oranges and purples. The restaurant is trendy and hip. Stark whites and greens, but everything morphed with the light, making it all glow softer and less harsh. The place was loud with chatter and music, but somehow the intimate booth like seating (not soft and cushiony, but horizontal and planes), and lack of walls created bubbles. Every element was included on purpose, from the straight lines to the dancing lights, even the immutable center piece at many of the tables.

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The menu was stark and beautiful looking, aesthetic and minimalistic, just like the décor. On the surface simple and easy, but through the details and the words more complex and intriguing. The blank white sheets revealed lines of food inventions and invitations, ranging from starters, hot and cold dishes, and even sushi rolls. Despite the simplicity of the aesthetic, the menu was overwhelming, a fair mix of familiar and expected as well as flourishes of refinement, flair, and yes, Iron Chef.

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Somehow, when I was looking at the menu, it was impossible for me to take anything in. I just saw words, not dishes, nothing came together for me. Maybe I was in awe and too excited, but it was hard to land on any one thing; everything seemed so intriguing, but nothing stood out. The thought of choosing items for my meal was not only daunting, but nearly impossible.

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So we asked about the tasting menu, an easy and mysterious way out, a potential resolution to our dilemma. So we asked; why the different price points, what our server thought about it, and what it entailed.

Price point  $80, $120 and $150 The price points, our server explained, mainly had to do with ingredient quality and luxury. The preparations for most of the courses were be extremely similar, but the ingredients would remain different. It would be the difference between run of the mill tuna and the fancy fatty variety of toro tuna.

Server Our server was very nice, accommodating and really open to answering our slew of questions, even though she appeared to be training the new guy. She patiently explained what the dining adventure would involve and what to perhaps expect, though it would all remain a mystery. She thought that it was a good way to explore the kitchen, and also that it was an excellent choice.

Entails The tasting option involves 7 to 9 courses, blind, up to the chef’s discretion. There would be hot and cold dishes, fish and otherwise, an intermezzo and to top it all off a Morimoto dessert. Each dish and course would be explained and described by a server, with enough detail to almost taste the item. 

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It seemed like risk. It was an opportunity to put our experience in the hands and the talents of the chef, a way to understand the vision and the palate of the creator. But it was a risk we were willing to take, running on the edge towards the discretion of the chef and the vision of the restaurant.

We decided to let our mouths go on an adventure, a journey that does not go too cheap.

We chose, after much deliberation, to go for two different price points of the tasting; 80 and 120, just so we could experience double the flavors and try to distinguish the differences. It was another way to indulge and evolve, testing our tongues as well as allowing them to experience.

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The first few courses were cold, raw fish. Beautiful to look at, simplistic, and elegant at the same time, just like the menu design and the atmosphere of the restaurant. The plates were generally about the food that was on it, though the preparations felt like every piece, every orb of caviar, or sprig of micro greens were chosen specifically for that plate, your plate.

Some courses came in bowls, like our first course of tartar, either yellow tail or toro. A perfect column of beautiful raw fish drowned in a soy sauce. Each fish and price point had different sauce, but very similar flavors. The crunchy onion, scallion, and tiny beads of caviar, added a punch of flavor and texture. While some other courses, like our fish carpaccio came in shallow dishes, drowned in delicate sauces, sometimes sweet, sometimes tangy. But each time, no matter the vessel, the sauce was meant to heighten, emphasize and transform the flavors of the fish.

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Maybe our tongues are not acute enough, especially when it comes to raw fish, but the differences between the different kinds were not always flagrantly noticeable. Sometimes when certain courses were placed on our table in front of us, described and tasted, it was not difficult to tell which was of the higher price point, mainly cause of texture and flavor, and two completely different fish. Mostly in the course right before the sour orange soda intermezzo, which featured a Spanish mackerel at the lower point, and a smoother Japanese kampachi. The mackerel was much more abrasive, less subtle, with dark skin and a more meaty flavor and texture. It was a little harder to eat than the light colored kampachi, which was slick and thick.

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The hot courses were just as pretty and carefully planned, but the differences between the price points was much more obvious and easy to spot. Where the first of the hot courses for then lower price, was a round scallop, plated pretty, the warm dish with the higher price point was spice smeared lobster. Here the scallop seemed more refined and elegant in preparation, but the ingredient might have been better, arguably. The next hot course ventured closer to land, straying from sea creatures. They even came close to comfort food, that we could be almost familiar with, and have eaten before, but with a Morimoto twist. The $120 meal featured a tiny stringy short rib, cooked perfectly, paired with a dollop of creamy starchy parsnip and pickled endive. This was definitely a play on the classic meat and potatoes, however this was a daintier version, not only tasting size, but lighter and richer. The other land course was red duck breast served with a cube of crispy rice and more red cranberry sauce. This too was familiar and delicious, with elevated technique and ingredients.

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The last course brought us back to cold elements and reinforced the vision of the restaurant, bringing in traditional values, techniques and Japanese culture. We were given sushi, with different kinds of fish on ovals of rice. It was obvious the ingredients were the best, fresh, delicious and cared for, but somehow the rice overwhelmed the beautiful fish. Not that it was a lot of rice, but it was pretty flavorful; it was rich and buttery, not like the bland uncultivated rice we are used to at our favorite sushi spots. The richness of the rice, brought down the innate qualities of the raw fish, making them almost obsolete and disappear. I wanted the fish to be the star like they had been with the other courses, not outshone by rice.

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Dessert was heavy, contrary to most of the dishes that we had that night. It was dark, tall, rich and heavy. The dessert was a chocolate chestnut cake, meaty, bitter and sweet at the same time, from the other elements on the plate. There was a glazed cumquat bright and glistening, beautiful in contrast to the dark cake, and the tall slice was dusted with rice pudding powder. A heavy ending to a long and luxurious dinner, that in someways left us hungry for more.

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All in all, the experience was amazing; an adventure for our tongues, and a great way to try some of the brain child of Morimoto, our Iron Chef idle. Everything from the atmosphere, to the food and its plating, to the service was precise and cultivated. It was a curated experience from start to finish, especially participating in the tasting menu. I am so glad we chose that way to eat at Morimoto. The food was beautiful and delicious, but not the mind blowing level we were expecting, or hoping for, but it was all about the ingredients rather than innovation in preparation. I would definitely be inclined to go through a blind tasting like that again...any time and most anywhere.

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1.11.13 

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pre. HEAT

JAR 1.10.13

So many adventures, impressions, FoodFacts, and much more coming your way with foodie ventures. Trips back to vacations for lingering food memories, or food for funds, or even dining perspectives... stay tuned.

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There is always new and pretty to look at on FOOD-tography (so follow and be friendly), and reviews on yelp, so check 'em out! And if there is anything you think I need to explore, let me know via comments or email (foodiventures@gmail.com).

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3.11.13

RER 2.26.13

SOUTH of the border: K'u'uk

RER 2.8.13

What a culinary adventure; a restaurant trying out new techniques and combinations, while sticking to traditional roots and local ingredients. The restaurateur who owns K’u’uk, also has two other places in the city of Merida, and is on his way to reinventing the food scene and elevate regional cuisine, with an edge of refinement, modernity and innovation. Their vision is to recreate traditional Yucatan themes, recipes, and flavors in “new arrangements.”

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After being seated, and quietly handed menus, we were given a tall shot class of beet and tart orange juice. It was smooth light, and felt wet and thin, but cool and refreshing. The beautiful dark color of the juice, rich, echoed the color on the walls, just as dark but in a way warmer and redder. The smoothness of the juice was also present in the décor, almost tasteful, with a modest blend of contemporary and regional.

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We were even given an amuse bouche, delicate and artistic, and completely unexpected. It was textured, with a potato thin crisp, dotted with corn and local flavored creams, paying homage to the area, while bringing something new to the aesthetic. The flavors were dull, but the textures, the conflict of the thin crunch and the smooth and creamy was rather exciting.

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With guidance, we ordered three appetizers, a healthy blend of traditional and innovative. We experienced shrimp floating in a green colored bean soup, tickled with cilantro and cheese served with tiny rustic crunchy corn disks. The flavor was very mealy and heavy, typical of bean purees, but the sweetness of the shrimp played a rather sharp contrast. We also had a play on salad, with crisp dehydrated lettuce, warm baby potatoes, smooth avocado, acidic heirloom tomatoes, and creamy Ramonetti cheese. The dish was a jungle gym of bite size elements, varying in delicious texture and taste, combining to make something completely out of the ordinary with such plain, straightforward ingredients. The last appetizer was centered around baked pumpkin, and included the intrigue of plain tart yogurt, tangy goat cheese, dust-like almonds and orange orbs of sweet potato golden puree. This was disjointed and less refined in execution and flavor profile. Every element was decent on its own (the sweet sweet potato goodness, outstanding), but it was super difficult to put together and build a cohesive bite.

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The appetizers were mildly disjointed, but not dysfunctional; there was always some almost obvious way to combine all of the different elements, to make a bite that was truly inspiring and delicious.

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Next for entrees, we had meat, not a ton, but well prepared and satisfying in its excellence. The two steak entrees, one a rib eye and the other like fillet mignon, were served with just enough starch, to soak up the juices and the decadence of the beef. The rib eye came with a spattering of tomato gravy, which was hardly discernable, yet at the same time, would have been greatly missed, and a little bed of mashed cassava, just enough to satiate. The other steak came with ample seasoned till orange, spicy and crisp, almost too much and on the verge of overwhelming the fine tender cut of meat. The potatoes, however, ended up being addictive and stealing the limelight.

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The last meat entrée was described as hog jowl, annotated for my understanding as, really fatty pork. The pork was tender and salty, fatty but not uncomfortably so. It was luxurious, almost like a delicacy in the mouth, small slices enforced slow enjoyment. This entrée, however, did not come with enough accoutrements to cut the fat and vary the flavor. It came with some split cherry tomatoes, and thin lines of what felt like mashed potatoes, starchy and tangy. The two looked more like decoration than flavor and dish enhancement, though the acidity was welcome, breaking down the fattiness of the pork to something more relatable. 

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The downfall of the entrees I experienced was proportions, too much of some and too little of others, and emphasis was not always placed on the right element. Everything tasted and looked beautiful, there was no shortage of flavor and authenticity, just certain moments were over played.

The desserts, though, dallied in the realm of whimsical and playful, employing scientific techniques as well as familiar ingredients to create something completely imaginative and different.

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One of the desserts we tried involved a dark soil of burnt milk, lengthy cubes of rice pudding, a dollop of radish ice cream, with a single thin shave of candied radish. This was absolutely delicious, an image of a foreign planet, occupied and being discovered. It was also dully sweet in way, making each component blend in flavor but remain distinguished in texture; the fine crumble of the burnt milk, and the beads of rice in the rectangles of stiff pudding, the crunch of the little radish and micro green accents, and the blending smoothness of the ice cream, all played with the expectations of your mouth and mind.

RER 2.8.13

The other dessert though, was quite the opposite, relying on the savory sweet aspects of beets and yogurt, frozen and freeze dried with science and mystery. There were also intense moments of sweet bitterness of dark chocolate that crunched with coldness. This, though imaginative, did not tickle my sweet tooth, that wanted to be stroked with an after dinner dessert. It played into the dichotomy of many natural ingredients that we consume.

The whole experience was decadent and luxurious, from the décor and setting to the food and the flavors, ingredients and service. The chef and the vision of the restaurant emitted an invitation to play with your food, pick and combine to design your own kind of indulgence. Yet, each piece is placed methodically and chosen specifically for your plate, well curated but issuing freedoms at the same time. The creativity was really present in the appetizer and dessert courses, whereas the mains were traditional and almost standards. Both the appetizers and desserts were like building blocks, each element a step toward your own unique dining experience, no bite ever the same, making your meal completely different than your neighbor’s. It was fun and flavorful, different and evolving.

RER

3.3.13

RER 2.8.13