karen and i are making it official...we are getting married this sunday.
we will be on vacation until july 28th...we will post about our wedding and honeymoon on a different blog...yet to be determined...a sneak peak of the honeymoon will include restaurants gagnaire, l'astrance, troisgros, michel bras, mugaritz, arzak and el poblet.

we will see you in 3 weeks!

crispy beef shortrib

sour apple & lychee puree, arugula kimchee, grilled romaine heart, pickled ramp, cucumber, long peppercorn, wasabi, basil, lime zest, the juices of kimchee enriched with foie gras

not finished, blueberry with liquid rice milk pudding center...more to come

same but with loup de mer and green almond

pickled mackerel

we pour a sauce of confit tomato juices, szechuan pepper, olive oil and vanilla seeds

news

We are thrilled and humbled with the recent press we've received, and what people are saying about us online.

Here are a couple of highlights:

Christine Muhlke's article in The New York Times- click here to read

...and view the related slide show here

Also check out E's Food and Wine Blog

chicken and squab

the final eggplant

this is inspired by indian street food

poached oysters

This is a play on poached oysters and lettuce...the lettuce being wakame. The cucumber in the picture is sliced 15 times and reassembled to create bites of texture and tame the slightly acidic sauce.

Indian inspired...eggplant

same but different...white asparagus

same but different...spring peas

"Squab nest"

Strawberries

John Dory

Hamachi

Yeast sponge cake

spring pea & oyster soup

white asparagus

white asparagus, sweet wine, pulled honey, razor clams and juices, lavender vinegar emulsified with egg yolk, green almond, grapefruit, brown butter poured table side