Iberico ham, macaron with creme fraiche and caviar, gruyere in puff pastry, sea urchin.
Chef Andrew Carmellini's foie gras was incredibly soft and flavor-concentrated. The crunch of hazelnut resting in a Brussels sprout shell and the tiny seeds in the sauce contributed an incredible contrast of textures, and the fresh white fig softened some of the intensity.
Hamachi Ligeramente Ahumado
Spanish-based Chef Seamus Mullen proved once again that smoking oil is fun—it gave his thick poached hamachi an armor of flavor and contrasted brightly with the preserved lemon oil and pickled chilies. A sprinkling of crispy farro made the textural aspect sing.
Pasta E Fagioli
Chef Marco Canora's ditalini pasta was incredibly rich, with a thick sauce similar to the flavors of the beloved soup reduced. A touch of black truffles, slightly-firm cranberry beans, and a light grating of Parmesan made it an incredibly satisfying and comforting course on the obnoxiously snowy night.
Land and Sea
Chef George Mendes' charred dry-aged beef was meltingly soft on the inside and perfectly crusted on the out. He paired it with butter-poached Maine lobster, sweet roasted carrots and carrot-lobster jus.
Chocolate Pistachio Tarte
Aldea's pastry chef Miroslav Uskokovic offered up a balanced chocolate dessert with pistachio dragée, candied piri-piri peppers, and saffron-crème fraîche sorbet.
NYC Food Flood Crew
The team worked together on the five-course menu they'd created. "You’re working with guys that cumulatively have over a hundred years of New York restaurant experience," Mullen said, noting how much fun it was to work with such talented chefs and friends.