View allAll Photos Tagged OneMichelinStar
Braised Short Ribs
- collard greens, roasted strawberries, sherry balsamic reduction
I thought it was very good, but my dearest dining companion does not care for strawberries in savory dishes. Interestingly enough, roasted strawberries were cold ( by design) - I wonder what the plate would taste like if the strawberries were served warm. I am not a big fan of collard greens, but they were nicely cooked. Meat was perfectly braised; the sauce reminded me of some kind of mole - it was also outstanding.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
Paella Crocetas
- uni, summer tomatoes
I thought it was a very good dish - paella crocetas were made with soft rice and fried just right. Interestingly enough, I felt a bit of a pleasant briny taste in the tomato salsa - one of the chefs told me that it comes from only from uni, however.
This plate raised an interesting question: paella crocetas - original or not so much? I felt it was a rather original interpretation of a well-known tapa; afterall, I have not seen sea urchin dressed crocetas before.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
Confit Goat
- with Spring Succotash and Mushroom Paste
Yo, Mama! And I thought Sea Bass with Corn was an interesting plate. Goat confit was simply superb, as was the succotash - and I don't even like okra! This was such a memorable plate, in no small part because of the primary protein - goat ( which in this case came from the "WHOLE ORGANIC ANIMALS - Raised on Small Farms in New York's Hudson Valley Free to Roam on Pasture and Butchered In-House" part of the Casa Mono Menu) is not necessarily the most popular protein in fine dining restaurants ( both South American and African eateries fare much better in that respect; goat meat could also be both halal and kosher).
Another favorite of the night, and definitely the dish I'll try to replicate.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
Sea Bass
- smoked corn and red pepper
Casa Mono Facebook page describes this dish as:
"Montauk in a bowl: just caught striped bass, shrimp infused corn puree, smoked corn kernels, raw corn silk, red pepper dots, manila clams"
I can't tell you how good this plate was... Although I am not certain that sea bass was "just caught", everything on the plate was done just right - all the flavors were balanced, not one single taste sensation was particularly dominant. Perhaps, one of the best dishes of 2012 for me.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
Confit Goat
- with Spring Succotash and Mushroom Paste
Yo, Mama! And I thought Sea Bass with Corn was an interesting plate. Goat confit was simply superb, as was the succotash - and I don't even like okra! This was such a memorable plate, in no small part because of the primary protein - goat ( which in this case came from the "WHOLE ORGANIC ANIMALS - Raised on Small Farms in New York's Hudson Valley Free to Roam on Pasture and Butchered In-House" part of the Casa Mono Menu) is not necessarily the most popular protein in fine dining restaurants ( both South American and African eateries fare much better in that respect; goat meat could also be both halal and kosher).
Another favorite of the night, and definitely the dish I'll try to replicate.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
Fried Oysters
with Piquillo Sofrito and Black Pepper Crema
Oysters with sofrito was an originality bomb! Personally, I prefer oysters raw and barely dressed, but in this case piquillo sofrito called for considerably more assertive flavors; fried oysters delivered the matching texture, I thought. As original as it was, it was also, perhaps, one of the simple dishes of the night.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
I have to say a few words about the kitchen at Casa Mono: it unreal! I counted over 25 mise-en-place items on the garde-marger(cold) station alone; it was probably twice as many, if not more, on the line. Notice, there are only three chefs cooking ( I am sure the prep cooks were probaly gone, but I would be curious to hear how many there are during the day), servers help with garnishes and expediting, however.
The level of training is superb - I was especially impressed by the sous chef ( the gentleman in the middle of the picture - the one in black bandana head band). Casa Mono kitchen is extremely busy and extremely efficient - the kitchen choreography is fluid and smooth.
More than anything, I continue to be in awe of Chef Andy Nusser ( who I have not had a privilege of meeting quite yet) - his ideas, creativity, management, execution and especially how his plates are designed and composed are the stuff from of which Michelin stars are made. Casa Mono has one.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
Olives - selection varies
Very traditional amuse at Casa Mono - olives typically vary in size and flavor; small plate of white bread is served on the side.
One more time: My Dearest LT, thanks for dinner!
Please take a look at Casa Mono/Bar Jamon 2011 and Casa Mono Lunch image sets and enjoy a link to the Casa Mono Website.
araignée de mer sur coulis d'asperges avec nigelle/cumin noir
spider crab in asparagus coulis and nigella seeds (Nigella sativa)
I use nigella seeds in Indian recipes but they never look like little black insects floating around in the sauce.
Two versions of scallop: this one is squashed scallop with Iberico ham, runner beans and basil mayonaise
PASSION FRUIT, WHITE PEACH
SOUP, BASIL, SORBET, GINGER
The citric flavors of this dessert were as nothing I have seen before!
GRAIN FED BEEF, RIB EYE
CHARGRILLED, OX CHEEK, HORSERADISH, OLIVE OIL BÉARNAISE
OX cheek was impressively tasty.
Cheek is the new food trend, same way as belly was during previous years