Smoked quail eggs
The smoked quail eggs had a deep, earthy flavor.
Liquid nitrogen-ified oyster topping.
These one-bite piña colada-filled meringues dissolve into a mouthful of tropical flavors.
Prepping the sea urchin hors d' oeuvres.
Sea urchin over cornbread.
Shaved green gazpacho
As our waiter described it, "green tomatoes, green grapes, everything green goes in it." This gazpacho is frozen and pulverized, and then gets scooped on top of beau soleil oysters.
There's nothing like buttery scallops + maillard reaction.
The flattened scallops were served with miniature charred potatoes, shishito peppers, and lambsquarter lettuce. An unexpectedly heavenly combination.
Fresh corn polenta
The fresh corn polenta was served with calamari, lime, and cotija cheese. I do believe this was the first perfectly cooked calamari I've ever had. No chewy rubber bands here.
For once I wasn't the only one taking photos in the kitchen. The chefs and kitchen staff could be frequently seen whipping out their phones to grab shots of the unique dishes they had prepared.
The green hue of the shell pasta isn't from spinach, but rather from seaweed. The pasta is sautéed with clams and garlic scapes....
... and topped with bacon crumbs.
Watermelon with chili
The sous-vide watermelon.
Yogurt in lovage oil
Now I was definitely convinced that these were alien eggs, but I could have never guessed what they actually were: orbs of yogurt floating in lovage oil.
Deep fried hangar steak
Hanger steak, glistening from its trip through the fryer.
Caramel and peach with a small scoop of toasted marshmallow ice cream.
Chef George Mendes with guest chef H. Alexander Talbot. These guys and the ALDEA staff worked their butts off in the kitchen to compose a truly excellent meal.