What did you eat last night for dinner?

[mordecai]



The best thing I had was a ceviche of bay scallops with a sea urchin infused custard

 

[kwilkinson]



The best thing I had was a ceviche of bay scallops with a sea urchin infused custard on the bottom, garnished with macedoine of pickled radish, celery, and some citrus I can't remember. Also shaved and pickled cold summer squash. Holy cow that was just tremendous.

The knife cuts were really neat and even.

Yeah, they're doing very sexy food. some of the gardmo specials he's put on his facebook are beautiful

Hamachi, compressed melon and cucumber, petit cilantro

Heirloom tomato salad, compressed cucumber, Parmesan pain per du, sherry vinaigrette, petit basil and scallion blossom

 

[erictheobscure]



I'll try to buy more vegetables next week.

I'm not riled up about this plating like some are, but I do find the cherries problematic. They're too precious visually, but the real problem is that they'd lead to an awkward, inelegant eating experience. Having to remove stems and spit out seeds (into my napkin? on the plate?) seems unfortunate. So if this dish were presented to me, my first thought would be, "WTF am I gonna do with these cherries?" Everything else on the plate looks tasty, though.

Also, I'm still kicking myself for not having gone to Bouchon the last time I was in L.A. Not sure how/why I chose to go to A.O.C. instead (wasn't bad at all, but not excellent or memorable).

 

[mgm9128]

The cherries were pitted.

 

[erictheobscure]



The cherries were pitted.

Ah-ha!

 

[mordecai]



I'm not riled up about this plating like some are, but I do find the cherries problematic. They're too precious visually, but the real problem is that they'd lead to an awkward, inelegant eating experience. Having to remove stems and spit out seeds (into my napkin? on the plate?) seems unfortunate. So if this dish were presented to me, my first thought would be, "WTF am I gonna do with these cherries?" Everything else on the plate looks tasty, though.

Also, I'm still kicking myself for not having gone to Bouchon the last time I was in L.A. Not sure how/why I chose to go to A.O.C. instead (wasn't bad at all, but not excellent or memorable).

All of his plates have beautiful components, but the only reason I can think of to have so many options on a single plate is if you were preparing "X served Y ways." It's too confusing. Am I supposed to take a bite of cherry, a bite of protein, scoop up some chutney and work a mushroom or leaf on to the end of my fork?

I like AOC a lot by the way.

 

[erictheobscure]



I like AOC a lot by the way.

What I remember most was that the service was efficient and yet strangely stilted. It was a little bit like walking into a dinner party thrown by a family that had just had a fight. Food was pretty good, but I can only remember a few things of the things we had--an excellent red snapper dish, for instance. Oh, and I tried this cheese for the first time there and loved it.

 

[SField]

To me, Bouchon is Keller's greatest achievement. I'm picky and I've had some really fantastic meals there. Probably one of the best culinary values in the country.

 

[b1os]

 

[Baron]

Sounds like I need to get myself over to Bouchon. I've only heard great things about it.

 

[foodguy]

dont' get the hate at all. mm is a young guy learning. it's one thing to say "why do you do it that way?"; it's another to bust a gut over it. he obviously has a very formal style of plating, probably learned from books. he seems more the Foo of food than anything else. that's certainly not the way i serve my food, but the plates are generally balanced. most important to me, for the most part the components look like they've been carefully prepared ... like they probably actually taste good. that's always the bottom line.

 

[itsstillmatt]



dont' get the hate at all. mm is a young guy learning. it's one thing to say "why do you do it that way?"; it's another to bust a gut over it. he obviously has a very formal style of plating, probably learned from books. he seems more the Foo of food than anything else. that's certainly not the way i serve my food, but the plates are generally balanced. most important to me, for the most part the components look like they've been carefully prepared ... like they probably actually taste good. that's always the bottom line.

To be clear, I don't hate on him. We'e had very nice conversations through pm, and I think he is earnest. My problem with his plating is that it lacks any sort of life and movement, but he'll get there. The vegetables are also sadly underloved, but we've all made that clear. Something tells me the food is not necessarily warm on those plates, but that is just my own perception.

Also, everybody takes ****. That is how this forum is.

 

[foodguy]



To be clear, I don't hate on him. We'e had very nice conversations through pm, and I think he is earnest. My problem with his plating is that it lacks any sort of life and movement, but he'll get there. The vegetables are also sadly underloved, but we've all made that clear. Something tells me the food is not necessarily warm on those plates, but that is just my own perception.

Also, everybody takes ****. That is how this forum is.

and to be clear, i wasn't referring to your posts. there was another poster, who shall go unnamed because he's usually such a good guy, who seemed enraged.

 

[itsstillmatt]



and to be clear, i wasn't referring to your posts. there was another poster, who shall go unnamed because he's usually such a good guy, who seemed enraged.

Just a personal preference, I don't like segregated plates like he does all that much. I don't like them in restaurants either. A lot of the problem is what Mordecai mentions -- how are you supposed to eat that. I think one can be ver careful plating without descending into some of the fussiness that makes things look less than edible.

 

[foodguy]



Just a personal preference, I don't like segregated plates like he does all that much. I don't like them in restaurants either. A lot of the problem is what Mordecai mentions -- how are you supposed to eat that. I think one can be ver careful plating without descending into some of the fussiness that makes things look less than edible.

agreed. though i have to say, i've never had any problem looking at a plate and figuring out how to eat it! might not be the way the chef intended, but somehow i muddle through.