View allAll Photos Tagged tartare...
It's hiding under the toast.
// We enthusiastically celebrated International Pig Day at The Black Hoof.
Served with soy caviar and ginger. The 'well-marinated' tuna, served underneath, was superb, tender and delicious - probably the best tuna I've ever had in Europe. The "black caviar" gave some pungent ginger smell, little spicy and soy umami flavor. These ingredients matched very well with each other - really good
Steak tartare is served in a circle, blended with a sunchoke purée with a little pile of brown flax — “soil,” the menu calls it — for crunchy contrast. The crunch was nice but we both decided we needed a little spatula to properly pick it up.
Weirdo color xerox drink menu to the right. Started the evening with "Yoga Tuesdays," a drink with gin, beet juice, lime, something or other and limoncello. At Isa in Williamsburg.
served with Parma ham, sud & sol tomatoes, demi-glace mayonnaise and black olive canapes
Seasonal Specials September 12th - September 24th
Week 37-38 2015
All recipes, creation & plating by Chef Erwin Husken
All photography by Kenneth Theysen l Timeless-Pixx Aruba