Eleven Madison Park: Late Summer 2015 Tasting Menu (food)

I write a good amount about Eleven Madison Park. After all, it has been and still is my favorite restaurant in NYC. Does that make my reviews biased? Yes and no. When I go to EMP, I don't necessarily have my "critic's hat" on, trying to analyze every dish. I go in expecting and looking to have a good time. While some may view this as self-fulfilling, I think this is a very important part of making the most of the EMP experience.

Take, for example, Pete Wells' 4 star review of Eleven Madison Park in the New York Times. That was the worst-sounding 4 star review i've ever read. There were clearly many things about EMP's approach that he vehemently disagreed with, from "dopey speeches" and "clunky, humorless history lesson[s]" to "entry-level locavorism" that "only underlines the shallowness of Eleven Madison Park’s approach to it." Yet, the end result was a 4 star review due to the sheer enjoyment being had by everyone around him: "a roomful of people almost goofy with happiness." In his own words: "Under the restaurant’s relentless, skillful campaign to spread joy, I gave in."

That campaign to spread joy was also successful when we dined at Eleven Madison Park earlier this month to celebrate last year's win in our bridge league. A grand time was had by all. I was especially excited to see what was on the late summer menu, as I'd only eaten at EMP during Spring and Winter the past few years. Some of the dishes are now staples of the tasting menu, so please refer to my previous review for photos and comments.

CHEDDAR - SAVORY BLACK AND WHITE COOKIE WITH APPLE
Similar to prior visits.

TUNA - MARINATED, WITH CUCUMBER
An interesting and refreshing take on a combination that's not new by any means. The marinade really came through strongly, and cucumber ended up being more of the focus in this dish than the tuna.

EGGPLANT - SLOW-COOKED, WITH SHELLING BEANS AND MINT
The mint provided a nice refreshing touch, allowing the eggplant to work as an early course even though it had a hearty taste.

SQUID - POACHED, WITH PEPPERS AND ARTICHOKES
Similar to the tuna course, the vegetables were the focus of the dish, with the squid providing a nice contrast in flavor and texture.

TOMATO - SALAD WITH BASIL AND RED ONION
A delicious tomato salad, simple yet refined.


CAVIAR - BENEDICT WITH EGG, CORN, AND HAM
Absolutely amazing and vastly superior to a previous version of eggs benedict that they did with asparagus. The rich and satisfying nature of eggs benedict comes through without the heaviness of the common brunch version. The presence of corn and caviar provided a great sweet and salty contrast that took the whole thing to another level.


FLAVORED BUTTER - HOUSE MADE BREAD
Butters flavored with the fat of our chosen main course proteins. The duck was great but the pork was outrageous and a sign of what was to come later that evening.


FOIE GRAS - SEARED WITH PLUM AND THYME
FOIE GRAS - MARINATED, WITH PEACHES AND GINGER
I often end up choosing the cold foie gras prep for the sake of completeness and photos, but EMP continues to serve the best hot foie gras prep in New York hands down.

LOBSTER - BOIL WITH CLAMS, SHRIMP, AND BEANS
How many 3 Michelin Star restaurants (or even 2 Michelin Star ones for that matter) encourage you to use your hands in a communal dish? Once again, it's all about a warm, fun, collective dining experience. The seafood is delicious and cooked perfectly, with the crab stuffed tomatoes providing a nice textural component to the dish. While the broth is not served with the dish, you can request it and it's not to be missed if you like tomatoes and seafood.


SUNFLOWER - BRAISED, WITH GREEN TOMATO AND SUNFLOWER SPROUTS
This was more of an interesting dish than a tasty dish, but a big part of it is that I still don't know how best to describe the flavor of the sunflower and the dish as a whole. It wasn't bad by any means, and how often do you get to say that you ate cooked sunflower?


PORK - GRILLED WITH WATERMELON RADISH AND ONION FLOWERS
DUCK - ROASTED WITH LAVENDER AND HONEY
The duck was excellent as always, but as my friend put it, "The duck was fantastic, but that pork was something special." Grilling over binchotan imparted a fantastic, deep flavor that really highlighted the flavor of the meat, and not just the fat as is often the case.

FARMER'S CHEESE - SUNDAE WITH HONEY, GRAPE, SORREL, AND OATS
An ingenious DIY cheese course that showcased why cheese is used as a bridge from savory to sweet. Loved the different ways to go about it, and the choice of cheese was great. Strong for a cow's milk cheese, but milder than goat cheese so it catered to everyone.

WHEY - SORBET WITH CARAMELIZED MILK AND YOGURT
Similar to last time, delicious but not particularly memorable.

BERRY - CHEESECAKE WITH WHITE CURRANT SORBET AND RASPBERRY VINEGAR
While I enjoyed the cheesecake, the sorbet, and the vinegar, the dessert felt disjointed. The berries were not really highlighted by the other components while the cheesecake could be enjoyed without the berries. Their desserts have not been particularly novel or daring in combining flavors and textures ever since their previous pastry chef left.


CHOCOLATE - "NAME THAT MILK"
A great way to wrap up the night. Four different chocolate bars are presented, and the game is to figure out the animal milk used to make that chocolate. The foodies/gourmands can take the challenge seriously while more casual diners can just enjoy different chocolates.
SPOILERS: highlight to read: Of the four choices, the cow's milk chocolate and the buffalo milk chocolate should stand out the most, being the most common tasting and the fattiest tasting respectively. Of the remaining two, there was one with a decidedly grassy flavor which I assigned to sheep's milk while the other was mild with a faint tang, which reminded me of goat cheese. However, it turned out that I got those two mixed up.

PRETZEL - CHOCOLATE COVERED WITH SEA SALT
SWEET BLACK AND WHITE COOKIE
Similar to prior visits.

Look, if you go to Eleven Madison Park with the mindset of "this is so expensive/this is a 3 Michelin star restaurant, every dish must blow me away", you're missing the point. But if you're going to celebrate something or looking to enjoy the whole experience of a night out, EMP will rarely disappoint.

2015-2016 NFL Week 2 Daily Fantasy Sleepers (sport, gambling)

Whether it be chalk plays or value plays, there's plenty of advice out there regarding skill position players. So I'll focus on the other positions, the ones that other people believe are mostly random, but in fact weigh in heavily as to who wins in daily fantasy.

As always, if you do decide to give daily fantasy sports a try, please use my referral links below:
Fanduel
DraftKings

Kicker - Dan Bailey (FD $5000)
Even without Dez Bryant, the Cowboys should be able to move the ball with their stacked offensive line, especially against this Eagles defense. Last season, Bailey was significantly better on the road than at home, and I expect that to continue today against Chip Kelly's "bend but don't break" attitude on defense.

Defense - Washington Redskins (DK $2700, FD $4100, Yahoo $11)
It's weird picking the Redskins for anything, let alone against a team that put up over 30 points against the vaunted Seahawks defense. But Washington has a stout rushing defense, and I don't trust the Rams offense on the road. Besides, even in that week 1 upset victory, St Louis turned the ball over 3 times.

Random Sleeper - Chris Johnson (DK $3800, FD $5700, Yahoo $10)
Everyone was targeting Eddie Lacy against the Bears in week 1. This week gives us a super cheap running back against that same defense, who will get a bulk of the work with Ellington out and a rookie backing him up.

Good luck to all!

First Week of 2015 NFL Daily Fantasy (sport, gambling)

First of all, if any readers haven't signed up for daily fantasy sites yet, please do so through my referral links. By doing so, you support me without losing out on anything for yourself.
Fanduel
DraftKings

Week 1 Performance

I was aiming for the top prizes, so I fielded about 50+ teams (usually various combinations of core players I liked), spearheaded by 4 different quarterbacks. Unfortunately, none of the quarterbacks performed particularly well (Ryan, Cutler, Flacco, Eli). It was actually the peripheral positions that salvaged my week from being a complete loss, with tight end Jason Witten, kicker Brandon McManus, and splitting the defense between the Rams and the Titans. I ended up losing about 60% of my entries, which seemed about right.

Lessons From Week 1

1. The top heavy tournament payouts means that the cash line returns a paltry 150-160% of entry fees rather than a more standard number closer to 2x.

2. DraftKings salaries are generally softer by design. As they continue to focus on a 500k entrant "millionaire maker", the salaries have to be lower than a more properly priced game because they have to increase the number of possible combinations.

3. The toughest salaries are on Yahoo. I don't really trust Yahoo's team, so I'll attribute it to a lack of design. The salaries are priced in a similar fashion to Fanduel's, except you have to fit in an extra flex spot like on DraftKings. Tight ends were also priced much more in line with wide receivers, meaning that you pretty much have to pick at least two underdog/longshot players and have one of them hit to field a competitive team.

4. Look out for second versions of large Fanduel tournaments. Fanduel filled its $5 230k entrant contest by Thursday, and started another one. The second one ended up with only 180k entrants, so if you canceled your entries in the first contest to enter the second contest, you theoretically had a much better chance to win something.

Looking Forward to Week 2

It's a bit too early to really study players, but I do think I will switch back to playing just one team instead of a large number, focusing primarily on cash games (50/50s, double ups) and tossing in the occasional GPP ticket.

Monday Night Effect

Because salaries come out for the subsequent week's games prior to Monday night games, Monday night performances are not factored into those salary calculations. If you end up playing a cash game on DraftKings, you pretty much have to roster Carlos Hyde at $5100. On Fanduel it's a little more debateable at $7100, but he'll likely have a high ownership percentage regardless.

Carbone NYC... the prices... but the food... (food)

Carbone is one of the more divisive restaurants in NYC, with many fans as well as many who proclaim it to be a showy/touristy rip-off. The pricey Italian-American restaurant is almost more famous for its prices than its food, but I did find the food excellent on a recent visit.

So was it worth the hefty price tag? I would say that a lot depends on how well you order and how hungry you are, but there are certainly values on the menu.


PARMESAN MARINATED IN CHIANTI
BREAD BASKET
CAULIFLOWER GIARDINIERA
SOPRESSATA
These delicious morsels are provided gratis, and certainly help the value proposition. The bread basket contains garlic bread, regular focaccia, and "grandma" bread (focaccia with a light spread of tomato sauce).

2009 BAROLO FALLETTO GIACOSA
We were indulging that night, and this delicious barolo fit the theme nicely.

BAKED CLAMS ($21)
CAPRESE ($19)
CAESAR ALLA ZZ ($21)
The huge caesar salad was done in a traditional table-side manner with three anchovy filets on the side. I didn't have any but was told it was very good. The clams and caprese were probably the best values on the entire menu, as they were both delicious and served in sizeable portions. Unlike baked clams I've had at other places, the clams underneath the topping were extremely meaty and juicy, and comparable to something that would be served at a fancy raw bar for $2-3 each as is. The caprese salad just exuded freshness, featuring delicious heirloom tomatoes, aromatic basil, and warm, fresh mozzarella. I could easily see a portion half the size selling for $12 at a "small plates" restaurant, with mozzarella nowhere near as wonderful as the one served here.


SPAGHETTI POMODORO ($25)
SPICY RIGATONI VODKA ($27)
The pasta section was probably the most disappointing section of the menu, based on these two dishes and what I read from other reviews. These weren't bad, but at these prices just pale in comparison to the many great pasta dishes found all over the city.

RIBEYE DIANA ($54)
DOUBLE LAMB CHOPS ($82 M/P)
DOVER SOLE PICCATA ($95 M/P)
The ribeye Diana was awesome, featuring a perfectly cooked medium rare (closer to rare) ribeye steak in a rich, sticky, sweet and herby reduction. The dover sole, expertly filleted at the table, was served with some pickled peppers that had just the right amount of tart and heat to enhance the flavor of the fish without overpowering it. The problem here, is the price, considering one can get a much bigger steak at many fine steakhouses in NYC for the same price, and that the entire dinner prix-fixe at La Grenouille, including the dover sole supplement, costs $126.


CORN TARTUFATO ($15)
CREAMED ESCAROLE ($15)
The corn was the single most revelatory dish of the night, as shaved truffle with corn was a pairing that was hard to stop eating by the spoonful. The escarole, on the other hand, epitomized the "we don't need to order this here at these prices" dish.

CARROT CAKE ($15)
The carrot cake, served with ginger ice cream, was delicious, moist, and extremely well made. However, at this price, I wouldn't go out of my way to order it. The weird shape of the cut may have thrown me off, but I also felt that it was a smaller portion than I was expecting.

I Told You So (sport, horseracing)

I think this clip completely sums up my thoughts on the Travers Stakes.

"If you want to crown 'em, then crown their ass!"

American Pharoah did win the Triple Crown, and fully deserved all the accolades for that achievement.

"They are who we thought they were!"

But that doesn't mean American Pharoah is one of the best horses ever, or even of this generation, or even of this year. I know it's a bit apples and oranges to compare American dirt racing to European turf racing, but at least Golden Horn has already beaten older horses (several Group 1 winners), and when he was finally upset, that race was pretty stacked.

Of course there are those who want to talk about Frosted pressuring him and maybe even bumping him. But that was my point exactly when I wrote that first American Pharoah piece after the Belmont. He was practically handed that race, as can be seen by comparing the starts of the Belmont and the Travers:





Another sad thing about all this is that there's so little mention of Keen Ice in the post-race media. The horse showed an excellent turn of foot in the final furlong to overtake American Pharoah from a two length deficit. Instead, it continues to be all about American Pharoah. The questions about his racing future, the excuses the ESPN writers continue to make for him (such crap that I refuse to link to it). In my view, this sad media coverage further validates my original point that The Sport of Kings has long been dead in America, and American Pharoah was the final nail in the coffin.

Better, but Still Not Much of a Challenge (horseracing, sport)

I didn't pay any attention to the Haskell. That race was a gimme for American Pharoah, much like my argument that he didn't really face much of a challenge in the Belmont. While this weekend's Travers Stakes at Saratoga will still be against fellow 3 year olds, I'm hoping the "Graveyard of Champions" will provide at least a bit of a challenge. When I wrote my post on American Pharoah a while back, it wasn't to criticize the horse or say that he wasn't an all-time great. My main gripe was with the excessive media fawning over him. He's definitely a great horse, but all the comparisons to the very best horses of all time seemed far-fetched given the competition he'd faced.

I probably won't be convinced until he beats older horses in the Breeders Cup Classic. But even then, it would probably depend on the margin/ease of victory whether I would even think about putting American Pharoah ahead of Frankel or Sea the Stars as the best horse of the past decade (let alone all-time). It doesn't help that Shared Belief sustained an injury earlier in the year, although I'm a bit suprised that the IFHA (International Federation of Horseracing Authorities) has American Pharoah rated 6 pounds higher than Shared Belief.

I'm still hoping American Pharoah routs the rest of his competition all the way through the Breeders Cup Classic to prove me wrong, but I'll definitely have my "I told you so" ready if he doesn't step up to the challenge.

Farewell Meals at 15 East (food)

Masato Shimizu, one of the most talented and well-loved sushi chefs in NYC, recently left New York for personal reasons to go to Bangkok, Thailand. I've always been a big fan of Masa-san, and omakase dinners with him were always among my favorite meals. I look forward to the day when I can eat at the restaurant he'll open up in Bangkok. In the meantime, I want to take the opportunity to highlight a few of my favorite bites from two meals at 15 East during his final farewell month, and celebrate what made Masa-san so special.

MASATO EDUCATING THE DINER ON CUTS OF TUNA
There are many talented chefs in NYC. Many of them also act like asshles. Masa-san, on the other hand, was humble, gregarious, funny, and always happy to educate his customers. In addition to this and other laminated diagrams, he was also known for the well-worn mini-encyclopedia of fish that he would pull off his book shelf to explain the more obscure species of fish he would serve.


MARBLE SOLE ENGAWA WITH SEA GRAPES AND LIVER SAUCE
FIREFLY SQUID
Engawa refers to sashimi taken from the fin of a flatfish, usually fluke or flounder. It has a unique crunchy texture, which was quite interesting with the sea grapes which also have a unique crunchy texture. The firefly squid were so delicious I asked for seconds. The umami and texture were just like biting into the gooey/chewy deliciousness of shrimp heads, except without having to deal with the shell. As far as I can recall, Masato was also one of the earlier sushi chefs in the city to consistently serve Japanese seafood less well-known in the states, along with uni from Hokkaido and Kyushu.


SPRING KATSUO WITH GINGER AND SCALLION
SMOKED SPANISH MACKEREL
Katsuo is also known by its more common name, bonito. Yes, the same bonito that gets shaven into flakes for use in Japanese dashi soup stock or wriggling on top of fried tofu. While katsuo as sashimi is often served tataki style (seared), this was fresh and the flesh was more moist and had a springier texture without the searing. The spanish mackerel was smoked for two hours over cherry wood, and was probably the best bite I've had all year. In fact, with its luscious mouthfeel and richeness of flavor, it might be the best smoked fish I've ever had, including the smoked sturgeon at Eleven Madison Park. Masa-san told me that he picked up these two things from a 1-Michelin star and a 2-Michelin star sushi restaurant while in Japan.

MINEOKA TOFU WITH BROWN SUGAR REDUCTION AND MOCHI WITH STRAWBERRY, AZUKI, AND SHISO
While I've extolled the virtues of dining at the sushi bar at 15 East with Masato, that doesn't mean that I'll stop going to 15 East now that he's left. Two of the more underrated aspects of dining at 15 East that don't get enough mention are the excellent service and tasty desserts. The front of house is absolutely first rate, with well trained staff and a knowledgeable sommelier. Meanwhile, the desserts are wonderful and refined. The mineoka tofu is not actually tofu but rather a rich milk pudding with a deep flavor, the simplicity of which contrasted well with the more complex flavor combination in the mochi.

The thing that I found most amazing during these two meals at 15 East was not the food, but the emotion of it all. Most of the sushi bar customers were regulars, and there were toasts, hugs, and amazing stories. One guy told me about his first date with his now wife back when Masa was at Jewel Bako. Another guy and his buddy once ate at the sushi bar at 15 East every week for about 30 weeks. One guy had the facade of the 15 East restaurant decorated onto his groom's cake for his wedding. Just a wonderful influence that went beyond his skills as a chef.

I truly wish him the best in the next leg of his life's journey. But until I get to eat at his next restaurant in Bangkok sometime in the future, I'm glad that I have this blog so that I can relive some of those joyous meals he's served me.

Catch Up (Entertainment, Food, Gambling, Sport, Rambling)

It's been a while since I last wrote a post, so I figured I'd give an update on what I've been doing.

New Hobbies

Watching fighting games
Even though I don't play any of them, I do find them very entertaining to watch, especially the high level contests. So lately I've not only caught up on past matches through Youtube, I'll actually watch live streaming on Twitch as well. This all culminated in me watching the live stream of an entire weekend's worth of EVO, which is the biggest fighting game tournament in the world, held every year in Las Vegas. It was a ridiculous display of skill and drama, packed with excitement, and honestly more entertaining for me than the NBA finals. My favorite games to watch are Ultra Street Fighter IV (where the biggest prize money is) and Mortal Kombat X (which is only a few months old but has a huge following). I really think the fighting game scene is going to blow up big time, and some would say it already has considering there were 250k concurrent live viewers at the championship's peak, even though the prize pools were below $100k, compared to League of Legends and Defense of the Ancients which boast multi-million dollar prize pools.

Daily fantasy sports
I've always played a good deal of daily fantasy sports, but the past month or so I've really been into the day-to-day grind of the MLB season. I'm mostly trying to develop a model for it and plan to play strictly off the model. It hasn't been going well financially, but it's still pretty fun. It's kind of developed into a daily routine now where I download some data into Google Docs, then read it into R to do my analysis. The model has shown a lot of promise, but it hasn't won consistently, so I'm thinking of moving on to NFL analysis very soon in anticipation of the new season starting.

Older Hobbies

Food
I haven't really been out to many restaurants. I haven't really exercised in the past half year due to a calf injury, and have ballooned in weight so I'm trying to get back in shape starting with my diet. I did have an excellent dinner at EMP a while back, but none of the main "story" dishes were new so I didn't write up the meal. I also had a couple of stellar meals at 15 East, but as beloved chef Masato Shimizu is leaving the country, there's no hurry to write a post on it as the reader won't be able to enjoy the experience as well.

Poker
I'd been playing in a couple of regular home games, but now that summer is here, everyone's enjoying the outdoors instead. I also haven't followed the poker scene at all, except for coming across a couple of WSOP headlines.

Bridge
I've kept up with bridge even less, to the extent that I didn't even know when and where this summer's nationals were being held. I continue to play in the interclub bridge league, but that's been on hiatus for the summer and won't resume till September.

TV/Anime
My DVR continues to be full, and I still watch a good amount of anime (3-5 per season last few seasons), but it feels like there's just too much entertainment media (much of it good) out there nowadays. And I don't even have a Netflix subscription!

So that's a pretty good snapshot of how things have been. I believe that I will have a couple of food posts up soon when I get around to it, and this NFL season perhaps I'll start writing some daily fantasy posts instead of the previous gambling posts. Enjoy the summer, everyone!

2014-2015 NBA Finals Preview (sport, gambling)

Umm... not much to say here really. I mean, the only real arguments for Cleveland are LeBron and experience. Wait, the only guys with Finals experience on the Cavs are actually Mike Miller, James Jones, and Kendrick Perkins. Scratch that. I mean, if you compare this Cleveland team to his Miami teams, you can say that Kyrie is an upgrade over the final years with Wade. But they don't even have an equivalent of Chris Bosh. I'm really trying here but I just can't find any real reason to pick the Cavaliers. They came out of a very weak Eastern conference, where Chicago just kind of imploded and Atlanta ran into injuries to key players.

Bottom line. Warriors -230 for the series is great value. Warriors in 4 (+550) and Warriors in 5 (+180) are also worth taking a look at. I kind of see this series ending up the same way as last year's Spurs-Heat series.

Cosme: Everything Was Good, Yet Still Felt Overhyped (food)

Please note that this meal occurred in February 2015.

The title pretty much says it all, but I think it's more reflective of the hype that Cosme gets than anything else. The hype is understandable. The named celebrity chef, Enrique Olvera, is arguably the top chef in Mexico and has a restaurant ranked 16th in the latest World's Best Restaurant rankings. The night we went, the New York Times had just awarded them 3 stars. But even with chef Olvera in the house that night celebrating the review, there were some things that just seemed to be missing.

Atmosphere:
The place is trendy. No doubt about it. One of our fellow diners believes she spotted Isaac Mizrahi. And while the music was acceptable during prime dinner time, it definitely turned into a very clubby vibe by about 11pm. And compared to those types of MePa restaurants, Cosme is indeed excellent. But for a restaurant that prides itself on its food and hiding the guacamole in a small corner of the menu, it wasn't quite there yet.

Food:
Everything involving corn was phenomenal. This includes all the tortillas and tostadas, as well as the purple corn chileatole served with the octopus cocktail, and the signature husk meringue dessert. Some items on the menu were more of the "check things off the list" variety, such as the seafood stuffed avocado or the uni tostada (uni! bone marrow!), which I liked far less than the mussel tostada which had a great depth of flavor. When I think of Mexican or Mexican-inspired food, I think of either freshness or depth of flavor. While freshness of flavor was evident in some of the dishes such as the scallop and the excellent cobia al pastor, none of the dishes really presented a depth and complexity of flavor except for the pozole. This was especially disappointing in regard to the enfrijolada. In terms of food, everything overall was good. And when I say everything, I mean literally almost everything, as the 6 of us ordered everything on the menu except for 4 items.

Service:
Service was friendly and prompt. And like I already mentioned, that is excellent for a trendy, busy NYC restaurant considering the large number of horrible waitstaff in the city filled with actor/singer wannabes. But for a critically acclaimed, sophisticated, serious restaurant, that's not enough. We had already mentioned that we were ordering practically the entire menu to share. The first miscue was when the server told us that the hamachi would not be large enough to share, and recommended we get two orders. We decided to get one order first and see how it turned out. It turned out that there were 5 slices of fish for the 6 of us. You're telling me we couldn't just pay for that one extra slice so that everyone could have one? Don't bullshit me with that everything is pre-portioned crap. The second miscue was when they brought our duck carnitas (meant to serve two) along with the accompanying basket of tortillas. Two tortillas. Seriously?

What made this worse was that these were things that should have had two opportunities to have been corrected before they got to the table. Not only should the server communicate with the kitchen, but a diligent world class chef should notice these things and question what goes out. "Two tortillas for a 6-top?" And yet they said Olvera was in the kitchen that night, although I don't know if he was manning the pass.

Price/Value:
Yes, the portions are small and the prices add up quickly. That has pretty much been mentioned on most of the reviews out there. But considering we ordered almost the entire menu, including all the desserts (but only one of the main entrees), the price for one person including tax and tip without alcohol was a very reasonable $100. So no arguments there, although I doubt diners can achieve those economies of scale without a group of 6.

Overall:
It's a good restaurant with good food. If a friend wanted to go to a trendy restaurant and we ended up there, I wouldn't be disappointed. But it's just way overhyped by the food media. This is not a restaurant that will change how NYers view Mexican food. It's not exactly a cash grab, but I doubt one would really consider it an extension of Pujol, Olvera's acclaimed restaurant in Mexico.

Photos and descriptions:

TOSTADAS, PUMPKIN BUTTER


UNI TOSTADA; AVOCADO, BONE MARROW SALSA, CUCUMBER $17
MUSSEL TOSTADA; RUSSIAN SALAD, CHIPOTLE MAYONNAISE $14

SLICED RAW HAMACHI; FERMENTED SERRANOS, FISH SAUCE, BLACK LIMES $19

CHICHARRON; RADISH, CILANTRO, AVOCADO, HOT SAUCE $12

STUFFED AVOCADO; SEAFOOD VUELVE A AL VIDA, HORSERADISH $18


OCTOPUS COCKTAIL; PURPLE OCCIDENTAL CORN CHILEATOLE, CHARRED AVOCADO, RED ONION $26
SCALLOP AGUACHILE; POACHED JICAMA, FRESH WASABI-CUCUMBER-LIME $20


SMOKED RAW SEPIA; SALSA MEXICANA, AVOCADO $19
COBIA AL PASTOR; PINEAPPLE PUREE, CILANTRO $23

BURRATA; SALSA VERDE, WEEDS $24

MUSHROOM AND SQUASH BARBACOA; CHILPACHOLE, HOJA SANTA $25


ENFRIJOLADA; RICOTTA, HOJA SANTA, CREME FRAICHE, ONION $19
EGGPLANT TAMAL; FRESH RICOTTA $14

DUCK CARNITAS; ONIONS, RADISHES, SALSA VERDE (TO SHARE) $58

OCCIDENTAL PURPLE CORN POZOLE; PORK JOWL, LETTUCE, RADISH, MEXICAN OREGANO $22

HUSK MERINGUE; CORN MOUSSE


NIXTAMALIZED CARROT, CINNAMON CAKE, CREAM CHEESE ICE CREAM $14
CHOCOLATE GANACHE, MEZCAL, BLOOD ORANGE, BEET SORBET $14
BRIOCHE, PERSIMMON, RICOTTA, FRESH PEANUT BUTTER $14
LEMON CAKE, GRAPEFRUIT, QUINCE SORBET $12

SWEET POTATO FLAN, COFFEE $12