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Amuse Bouches
Consomme, grilled ham and cheese soldiers, and fried risotto balls.
Del Posto
New York, New York
(July 17, 2012)
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London is full of amusement, some of them illegal. This advertisement for 'amusements' (i.e. slot machine.....never found them very amusing) was on the edge of Chinatown.
Amuse Bouche
Left: Salted cod with squash.
Middle: Squash puree with aged balsamico.
Right: Kabocha squash with candy confited prosciutto.
Read my review at the ulterior epicure.
Amuse Bouche
Fried mackerel "escabeche," with pickled ramp and vinegar gelatin.
The Modern
New York, New York
(May 7, 2012)
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Retiree David Duffie amuses Area III Sgt. Audie Murphy Club member, Staff Sgt. George Foster, during Retiree Appreciation Day on Sept. 24, 2011 at Camp Humphreys.
Left: Lemon-fennel soup (served warm) with a touch of olive oil.
Right: Santa Barbara uni on a jalepeno sliver and black bread. A drizzle of olive oil and sea salt.
Amuse Trio:
- potato fritter, lobster wrapped in lard, squash custard.
I started from the middle - can you blame me? ;-)
Please take a look at the entire Gramercy Tavern Dining Room picture set, as well as earlier Gramercy Tavern collection. Please consider Overall Impression, as it may influence you NYC dining choices.
Amuse Bouche
Smoked white fish with mustard, pickled onion, dill, and olive oil.
Focus
Park Hotel Vitznau
Vitznau, Switzerland
(September 12, 2015)
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Appetizer, Can't remember where this was taken, but maybe it was in Provence,. (hence the beautiful rosé).
Amuse Bouche
Tomato with cauliflower crema, salmon roe, and aged balsamico.
Notes: This was essentially the same amuse bouche that I had last time at Bouley. Except this time, the tomato was fresher and played a more active roll. Last time, I left this amuse scratching my head. This time, I actually "got" what they were trying to accomplish.
I attribute this to two things:
1. The tomatoes were actually in season (albet, the very end of the season) and there was more of it.
2. There was more salmon roe.
The end result was a nearly one-to-one ratio between savory and sweet, with the textures ranging from silky, to creamy, to slippery, with pops of salty, briny salmon roe throughout. It was actually kind of pleasant. It was certainly unique. It's not the most approachable combination of flavors or textures, but I think that's why I appreciated it.
Amuse Bouche
Smoked salmon, pickled fennel, clementine.
The American Restaurant
Kansas City, Missouri
(April 4, 2012)
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Smoked Salmon Tartare
Pumpernickel.
The American Restaurant
Kansas City, Missouri,
(March 15, 2013)
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