amusing photos on Flickr

What I enjoyed about this pairing, is the earthy, natural sweetness of both root vegetables. The panna cotta was very smooth and silky, the gelee was supple and not too firm. The flavors were very clean and simple, not at all muddy.

Read about this meal at the ulterior epicure.

Amuse TLK by Trippletz (F8)

3

AMUSE MORGAN by .rockpaperscissors.

3

Amuser by soulroach

3

AMUSE by BILLY CRAVEN

2

AMUSE [Detail Image]

Amuse Shrimp by knightbefore_99

1 3

Best Italian food in Mexico

Amuse ISK by m_ts42

2

amuse bouche by elaine huang

3

almond marshmallow, lobster coral (unfertilized eggs), jalapeno.

Amuse by Revise_D

3

AMUSE by Billy Danze.

2

Amuse bouche by RosieTulips

Amuse: Chiccharone by Renée Suen 孫詩敏

1

Course 3, a crisp chiccharone topped with finely diced sauerkraut, tiny piped dollops of blood pudding and a bacon aioli. It was like an airy h'orderves, but gone are the boring pate on cracker days, instead a well balanced, and pretty triple-bite that just evaporates as it hits the tongue neither weighing down the palate nor leaving that back of the throat lingering sensation (i.e. no chiccharone burps) which I appreciated especially since 1) we had a full dinner of many tastes ahead; 2) there's nothing worse to ruin a nice experience than to have an overwhelming taste haunt that back of your throat on a nice night. (A bit too much detail, I am aware, but it is a detail that could affect a nice experience).

Chicken by AndreSattlerPhotography

4 4

Amuse.

Amuse gueule... by denis.loyaux

5 2

Aigrette gazette,

Domaine des oiseaux, Mazères, Ariège, France.

amused by moocatmoocat

5 14

Gorilla in infrared

Philadelphia Zoo

Amuse S2000 by おめやげ

1

Gran Turismo 5

Amuse Trio by Michael T.

1

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 S2000 by LouieMmm

Amuse Bouche by ulterior epicure

2

Duck Prosciutto

Apple butter, cherry mostarda.

The American Restaurant

Kansas City, Missouri

(April 4, 2012)

the ulterior epicure | Twitter | Facebook | Bonjwing Photography

amused by chalkdog

2 5

Amuse Bouche by ulterior epicure

2 1

Amuse Bouche

Left: Mango with feta cream and olives with basil puree.

Center: Warm edamame broth with lemon foam.

Right: Shrimp croquette with pickled fennel.

Read about this meal at the ulterior epicure.

amuse-bouche by durelle

was yummy

Amuse S2000 by LouieMmm

1

Amuse Bouche by ulterior epicure

2

Roasted Fava Beans

Notes: Crunchy and salted. Good.

Read the review at the ulterior epicure.

amuse bouche by stu_spivack

salmon croquette

amuse bouche by Stuart Malcolm

Herne Bay Oyster and Chop House

Amusing Myself by Steven P. Moreno

2

While waiting for our plane at the Seattle Airport terminal, Terry takes my picture while I amuse myself.

amuse bouche by stu_spivack

1

From left halibut cheek, bean soup and cod emulsion

Amuse 2 by Galerie F

amusing music notes ** by hj................

6

Amuse Bouche by knightbefore_99

2 4

Wild Mushroom mousse Amuse Bouche at the Eiffel Tower restaurant

Amuse S2000 by LouieMmm

1

Amuse-Bouche by yahnyinlondon

On being seated, we were brought this lovely smoked salmon amuse-bouche

aMuse CHALLENGE ~ totally embarrassing! by Katja Adams

12

Since we said we're supposed to be amusing, I guess I'll just totally embarrass myself with this shot ... which is actually quite typical for what I usually end up doing when photographed! I know I look totally ridiculous compared to all the gorgeous glamour shots in the aMuse pool, but ... oh well!

*excitedly awaiting Anna-Karin's driver license shot to see if it's anything like mine*

Amuse 2: Sweetbread by Renée Suen 孫詩敏

A just grilled (still squishy-chewy, and juicy in the most delicious sense) fat lobe of sweetbread, crusted with a smokey deep char flavour, and sweet slick of honey mustard sauce. Really nicely cooked. Not at all mealy nor chalky (impressive given the load of cooking that had to be done that night and the number of guests).

Paired with a very neutral Creemore Springs Traditional Pilsner

Amuse Bouche by ulterior epicure