Divertimento da Cozinha

Edible Bloody Mary

Tomato Vodka gel, citrus, celery sea salt, horseradish, sriracha, worcestershire

White Asparagus

Camomile Black olive jello, Lime olive oli zabaglione, toasted coscius, bacon infused roe

Bacalhau Santa Cruz

Sweet Potato Espuma, Peruvian Corn, Panca Pepper

Summer Truffle Soup

Foie Gras filled Croissant, Truffle Milk Foam

Soda

Freeze dried banana

Ashes

Escolar, Ginger Marinade, Roasted Ramps

Pork Belly

Clams, Vinegar Pepper Relish, Oysters and Oyster Foam

Refresher
Fennel Salad, Carrot Sorbet, Jalapeno Dust, Chilies, Fennel Pollen, Citrus Olive Oil

Banana Sorbet

Brown Sugar Bubbles, Coconut Rum

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.

There's way more to life than Wild Mushroom Ravioli...like Mascarpone Cheesecake and Warm Chocolate Ganache Cake

Yup. I had to go back to Karma Lounge (two nights in a row means this place is super-extra-special). Wanted to introduce more friends to this local hidden treasure. The teenaged kids that were part of the party are a typically cynical and emotionless bunch but not here. Wish I had pictures to share of their teenaged faces lighting up after trying one incredible dish after another. (Teenagers rarely show this much emotion unless I am asking them to pose for me and then it's the wrong emotion.)

So have a little visual taste of Chef Miguel's Mascarpone Cheesecake with Strawberry Compote and Kahlua Espresso Sauce or if you prefer decadent chocolate desserts, his Warm Chocolate Ganache Cake with fresh berries and Raspberry Sauce is to die for.

Important to note is that we had none of the issues from my previous post because everyone got their own dessert and refused to share. I am proud of myself for not publicly licking the plate for it was crowded and I didn't want to give the other guests the wrong idea.

And a huge shout out to owner Alison D'Elia for her fabulous martinis. No, really fabulous martinis.

And last but certainly not least, while the waitstaff overall is pretty damn terrific, I'm totally partial to Jessica who is perfectly attentive, delightful and just friggin' awesome.

Tiramisu Profiteroles, Cheesecake and home-made Mallomars

Everyone needs a pastry chef for a friend. Especially an uber-talented one who happens to be french. That he's about 6'6" and looks like he could kick anyone's ass in a 3 x 3 street basketball tournament makes it even better. Did I mention he trained in Belgium? And plays with liquid nitrogen, dreams about pomegranate creme fraiche and thwarts my every attempt at dieting with trays of home-made mallomars?  So allow me to raise a tiramisu profiterole toast to Gael Viotty, pastry god extraordinaire.