Ajo blanco, priced at $25, features almond crema with honeydew sorbet and green grapes, offering a rich and refreshing flavor. The tomato zucchini gratin, priced at $20, is a seasonal dish with artistic presentation and a gentle touch of Parmesan. Additionally, pickled okra in salt cod XO sauce, priced at $14, combines firm okra with a rich sauce, creating a memorable dish. These standout offerings exemplify the culinary creativity found in New York's vibrant dining scene.
The almond crema, almost like Spanish tahini, was served with a scoop of honeydew sorbet topped with ice-cold green grapes. It was a stunning bite, rich and fresh at the same time.
The homey dish wears some cheffy details, like the perfectly mandolined coins, the artful layers, and the even-handed dusting of Parmesan.
Chef Paul Carmichael brings them both together with his pickled okra in salt cod XO sauce. The okra achieves just the right texture - firm, with bite.
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