Quick! Gotta Get Over To Berkeley!!
Here’s some of the early word on Pok Pok’s New York digs.
Having devoured street food in northern Thailand and dined at Pok Pok PDX I can say Pok Pok is a very welcome Thai fix but not exactly the same as noshing with street vendors in Chiang Mai. Still I’m game to try the food anytime.
(thanks/via: TastingTable and NY.Eater)
Anxious to try the food here.
(thanks/via: NYTimes.com)
Marvels I Wish I had Tasted: elBulli’s Passing
Ferran Adrià has caused almost as much of a stir in closing elBulli as he did in turning it into the internationally recognised temple of gastronomy. The Catalan superchef … was the subject of countless editorials in the press … with British and American press lamenting the passing of the restaurant he took over in 1984 and speculating on his plans to set up a creativity centre on the same site in 2014. “The spirit of elBulli will live on “Adrià told an international roll call of star chefs, gathered for the restaurant’s last meal. Many of them paid tribute to the godfather of molecular gastronomy - none more eloquently than Noma’s René Redzepi. “Being here on this final day, this historic day, is very emotional,” Redzepi told the Sunday Telegraph. “This is the place where my eyes were opened to a new world. A seed was planted in my head and that seed has grown and grown. What Ferran has created here is not found anywhere else. It’s a very special place. He taught people to think about food emotionally and created new techniques that have transformed the art of cooking.” And if you’re wondering what Ferran served at his last supper..:
1) Dry martini
2) Mojito-caipirinha 3) Mojito and apple baguette
4) Gin fizz
5) Spherical olives
6) Mimetic peanuts
7) Pistachip ravioli
8) Parmesan cheese porra
9) Parmesan cheese macaron
10) Gorgonzola balloon
11) Olive oil chip
12) Flower in nectar
13) Flowers paper
14) Tender almonds
15) Pa amb tomàquet 16) Golden egg
17) Clam meringue
18) Liquid croqueta
19) Smoked mousse
20) Squid and coconut ravioli
21) Soy cristal
22) Nori ravioli with lemon
23) Soy matches
24)Salmon niguiri
25) Boiled shrimp
26) Two cooking prawn
27) Roses with ham wonton and melon water
28) Ham and ginger canape
29) Cheese bread
30) Icy quinoa of duck fois-gras
31) Ajo blanco
32) Veal bone marrow with caviar
33) Pinenuts shabu-shabu
34) Liquid hazelnut porra
35) Curry chicken
36) Lobster ceviche
37) Oaxaca taco
38) Gazpacho and ajo blanco
39) Sea cucumber
40) Hare fritter
41) Game meat cappucino
42) Blackberry risotto with game & meat sauce
43) Hare loin with its own blood
44) Spice plat
45) ‘Bones’ of iced tea shavings with sugared mint
46) Raspberry infusion
47) Melba cornet
48) Fondue melba
49) Box
Source: Phaidon
More on the closing of the closing of this iconic restaurant:
The Telegraph, elBulli: The finest meal you’ve never had
The Independent, Top restaurant in the world becomes a gastro think-tank
The Guardian, elBulli closes: Farewell parmesan frozen air…
The Daily Mail, Adios elBulli! ‘World’s best restaurant’ serves up extravagant 49-course last supper as it closes its doors forever
The Financial Times, Why there’s only one elBulli
Wall Street Journal, The Legacy of El Bulli
Time, The Night elBulli Danced: The World’s Most Influential Restaurant Shuts Down
I remember when I first heard of elBulli maybe 6 years ago. It was because of an amazing skinless ravioli. Ever since I’m wished I understood or at least could sample such a marvel.
(thanks/via: Phaidon)
I look forward to seeing this documentary about El Bulli.
How I would have loved to eat at El Bulli. Now we can only fantasize about the amazement diners must have experienced at the hands of Ferran Adria. The closest I got was sampling his brother’s amazing chocolate in Barcelona at Cacao Sampaka.
It is interesting to see the ideas filter to our local restaurants. There was a tiny mound of foam served with an entree I had recently at the Portland restaurant Tabla. (More fun stuff here and here and here.)
(thanks/via Kottke)
