2020 New York Rising Stars Restaurant Week Menu

2020 New York Rising Stars Restaurant Week Menu

Savory
 
Sommelier Eliza Christen| Misi
Fettucine, Buffalo Butter, Parmigiano, Extra Vecchio, Black Pepper paired with Brut Réserve, Bérèche et Fils, Champagne, France, NV
 
Chef Alan Delgado| Oxomoco
Grilled Niman Ranch Pork Chop, Corn Husk Glaze, Chile Coste?o, Mole Rojo
Sugguested Pairing: Syrah, "Vi-Viu," Bodegas Cueva, Utiel-Requena, Spain, 2018
 
Chef Paul Donnelly | The Tyger
Egg Noodles, Oyster Mushrooms, Katsuobushi, Lemon, Black Pepper
 
Sommelier Jhonel Faelnar | Atoboy
Korean Fried Chicken paired with Mencía, La Vizcaina, "Las Gundi?as," Bierzo, Spain, 2018
 
Chef Jae Lee | Nowon
Royal Kimchi Fred Rice, Braised Aussie Beef Short Rib, Egg, Bean Sprouts, Seaweed 
 
Masa Makers Matt Diaz & Carlos MacíasFor All Things Good
Purple Corn Tetela, Hibiscus Flower, Chipotle Salsa
 
Chef Diego Moya| Racines NY
Red Dragon Carrots, Fermented Tomato, Hazelnut
Suggested Pairing: Albillo Real, Rubén Díaz, "Paso de Cebra" Blanco, Sierra de Gredos, Spain, 2018
 
Chef Kyo Pang | Kopitiam
Mee Hun Kueh: Hand-Pulled Flour Noodles, Anchovy, Wood Ear Mushroom, Spinach, Niman Ranch Pork
 
Restaurateurs Jihan Lee, Lisa Limb, & Taka SakaedaNami Nori
XO Scallop Temaki, Tobiko, Lemon
 
Chef Eric See | Ursula
Stuffed Sopaipilla: Ground Aussie Beef, Green Chile, Pinto Beans, Cheddar
 
Chef Sungchul Shim | Kochi
Steamed Mandu Dumpling, Lone Mountain Wagyu, Foie Gras, Chile Oil, Black Rice Vinegar
 
Chef Jay Wolman | LaLou
Charred Carflex Cabbage, Stilton Sauce, Garlic Oil, Apricots
 
Mentor Chef James Kent | Crown Shy
Aussie Lamb Neck and Loin, Farro, Fava Beans, Pickled Ramps
 
Pastry
 
Pastry Chef Julie Elkind Batard
Batard Candy Bar: Chocolate-Hazelnut Fudge, Caramel, Feuilletine Crunch
 
Pastry Chef Adir Michaeli | Michaeli Bakery
Burikitas: Cheese Dough, Feta, Sour Cream
 
Bakers Autumn Moultrie & Brian VillanuevaBack Alley Bread
Angel Donuts, Seké Wild African Honey, Cinnamon Sugar
 
Pastry Chef Michelle Palazzo | Frenchette
Paris Brest à La Pistache, Choux Pastry, Pistachio Praline
 
Pastry Chef Caroline SchiffGage & Tollner
Coconut Layer Cake, Coconut Cream, Lime Curd, Casher-Pink Peppercorn Brittle
 
Beverage
Sake Brewers Brandon Doughan & Brian Polen | Brooklyn Kura
Occidental Sake
 
Bartender Brian Evans | Rule of Thirds
Umami Grog: Rum, Amontillado Sherry, Cacao, Grapefruit, Lime, Cinnamon, Miso Honey, Shiitake Mushroom
 
Bartender Harrison GinsbergCrown Shy
Perennial Gimlet: Vodka, Green Apple, Wheatgrass, Vetiver, Fino Sherry
 
Bartender Shannon Tebay Death & Co
Arrowhead: Buffalo Trace Bourbon, Pear, Pine, Maple, Bitters

 

 

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