View allAll Photos Tagged amusing
We managed to grab a spot at the bar on this busy Friday night. I for some odd reason only took a photograph of the amuse bouche. Murata was excellent as always but also very pricey if not doing a set lunch special.
Parte de la sesión fotográfica para Amuse! Ropa interior de diseño
www.myspace.com/amuseropainterior
(vea todas las fotos aquí)
Modelo: Mariana Marino
www.chilevision.cl/home/index.php?option=com_galeriachv&a...
Marca: Dopamine Graphics www.myspace.com/dopaminegraphics
ME VOY A PARIS A PASAR MI CUMPLEAÑOS!
VUELVO EL 12 DE AGOSTOO
ADIEUUU!! :P
Amuse-bouche
- Sweet Corn Pannacotta, Crispy Beluga Lentils, Tapioca Pearls,Tomato Water, Tomato Oil
This one was off the charts! I was expecting to taste tapioca before lentils, but felt a pleasant crunch first. Truly a masterpiece!
I absolutely must say - the service at Modern was excellent! It shows form the start, and stays at a very high level. I found table captains to be sincere, very polite and hospitable beyond even the highest expectations. Thank you, Justin and Luke!
Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
Amuse:
- smoked sable fish with parsnip, parsnip veloute, smoked eel with parsnip.
The amuse was very well executed, although I was a little surprised to see two kinds of smoked fish in a parsnip-themed pre-appetizer. The taste of both fish-parsnip bites was very complex, but my favorite was, without any doubt, the veloute - texture was picture perfect, it was rich, but not greasy or even buttery, seasoning was exceptional, although not at all aggressive. Delightful.
From the Tasting menu with wine. Can't recall what all the elements are, apart from the beetroot crisp. Exquisite.
Amuse Bouches Focaccia; cucumber and crab; foie gras, poached rhubarb, toasted pistachio.
Café Boulud
New York, New York
(May 7, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Amuse Bouches
Cabbage and squash chips, and the tartlet in the middle was filled with ricotta and something else that I can't remember.
Quince
San Francisco, California
(November 27, 2013)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Smoked Salmon Tartare
Notes: Wonderfully dressed smoked salmon tartare. Quite a generous amuse bouche.
Check the wreckin' ball in the background, perched, ready to take the last Cabrini Greens tower to the ground.
*I hear that City Hall has approved a 4-story finger nail salon & the worlds largest Subway Sandwich store to take it's place...awesome!
The evening started with an amuse trio:
A cool panna cotta-like brick made of ricotta and tofu that was topped with a fine layer of aonori (seaweed powder) and tiny dollop of gochujang (hot pepper paste).
Skewered rice cakes topped with AOK’s KFC (Korean Fried Chicken, that is) sauce and peanuts.
Thick, warm potato foam and crisp nori chip. The former is a familiar course from Yours Truly (where Jang was working just before heading the AOK Kitchen); the latter is a popular garnish found in AOK’s ramen noodles.
Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
Had the unbelievable opportunity to shoot this gorgeous Amuse widebody s2000 while I was in SF for Wekfest. No one has ever shot this car before so it was awesome to get the privilege to do so. Thanks to Kaan for bringing out this piece of art. Big thanks to Jeremy and Brad for helping me on this one and Jason for showing us an awesome location.
Beet Amuse, L'Arpege style:
- baby red beet, Mayer lemon, wildflower honey, artisinal extravirgin olive oil.
First, and foremost - credits and acknowledgements: Ulterior Epicure posted pictures of his interpretation of the L'Arpege dish, as well as given me the recipe for it.
I have not have the original dish, nor have I tried U.E.'s version of it, so this is not an exact replica, but rather a recipe interpretation.
Fresh, clean flavors depend almost entirely on the quality of ingredient used , and it is a simple, yet elegant way to start a good meal.
Amuse Bouche
Jean Georges
New York, New York
(February 2, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography