Photos from dinner on our final night in New York City. Big thanks to @NoReservations for the last-minute reservation and Chef @EricRipert for the amazing food. It was a meal we won’t forget for some time.
Menu created for the evening by Chef Ripert
We were taken on a tour of the kitchen prior to dinner. So many people working together to make it all happen. This was just one area (of several) that we visited.
First dish (not on menu) was a trio of bites. House smoked Salmon on the left, Lobster in the middle and a Celery Root soup with shaved Black Truffle.
Nebraska Wagyu Beef, Langoustine and Osetra Caviar Tartare. Black Pepper-Vodka Creme Fraiche, Pomme Gaufrette.
Wine Paring: Montlouis "Triple Zero" - Domaine de la Taille aux Loups NV
Charred Octopus "a la plancha"; Green Olive and Black Garlic Emulsion, Sundried Tomato Sauce Vierge
Wine Paring: Sauvingnon Blanc, "Winkl", Kellerei Terlan, Alto Adige, Italy 2010
Shellfish Medley; Yuzu Scented Custard, Smoked Bonito Broth
Wine Paring: Yuki no Bosha, Yamahai Jumai, Akita
Baked Cod; Artichoke "Barigoule", Perigord Truffle Butter
Wine Paring: Chassagne Montrachet, 1er Cru Chenevottes, Philippe Colin 2006
Food critic Alan Richman left some 1983 Chateau Margaux that we enjoyed with the next course.
Roasted Monkfish; Brussels Sprouts, Pata Negra Emulsion
Wine Paring: Pinot Noir, Barda, Patagonia, Argentina, 2010
Seville Orange Sorbet, Olive Oil and Basil
Wine Paring: Coteau de Layon, "Chaume", Chateau Siucherie, Loire 2007
Coconut-Rum Gelee, Roasted Pineapple Sorbet, Cilantro
Madagascan Chocolate Ganache, Peanut Mousse, Salted Caramel Ice Cream
Wine Paring: Passito de Pantelleria - Sangue d'Oro, Sicily, Carol Bouquet
Banana bread, Caramel Sauce, Chocolate Mousse, Vietnamese Cinnamon Ice Cream
An assortment of small bites finished everything off. I can't even recall what they were. Will update if I can find out!