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Edible Bloody Mary Tomato Vodka gel, citrus, celery sea salt, horseradish, sriracha, worcestershire |
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White Asparagus Camomile Black olive jello, Lime olive oli zabaglione, toasted coscius, bacon infused roe |
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Bacalhau Santa Cruz Sweet Potato Espuma, Peruvian Corn, Panca Pepper |
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Summer Truffle Soup Foie Gras filled Croissant, Truffle Milk Foam |
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Soda Freeze dried banana |
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Ashes Escolar, Ginger Marinade, Roasted Ramps |
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Pork Belly Clams, Vinegar Pepper Relish, Oysters and Oyster Foam |
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Refresher Fennel Salad, Carrot Sorbet, Jalapeno Dust, Chilies, Fennel Pollen, Citrus Olive Oil |
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Banana Sorbet Brown Sugar Bubbles, Coconut Rum |
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Jelly Roll Liquid Nitrogen freeze dried Blueberries, Bitters, mascarpone, Pistachio, Currants |
My dear friend Chef Anthony Goncalves is the creative mastermind behind Restaurant 42 and Bellota. He has started creating a series of ever-changing 11 to 14 course tasting menus inspired by his Iberian heritage to keep his Foodie followers elated. He never ever disappoints and always surprises with his perfectly prepared and inspiring preparations and combinations. I'm not sure which I enjoyed more; being in his kitchen with his phenomenal staff watching them work together so effortlessly or enjoying what they so lovingly prepared. Fortunately, I don't have to choose.
