Umami Mart Barware
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This week I had the great pleasure of having dinner at the James Beard House when the two Voltaggio brothers from Top Chef, Michael and Bryan, cooked together for a prix fixe seating of 75 people. They alternated dishes and shared the small kitchen with the staff they'd flown in (Michael from CA, Brian from MD).

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I am lucky enough to eat at the JBH fairly often, and this was one of the best meals I've had there (and I wasn't really star-struck). Innovative, surprising, delicious. Satisfying like comfort food, but too out of the box for that. I often had no idea what I was eating (even after reading the menu), but I didn't care. The wine (and beer and sparkling sake) pairings were clever and interesting. I mean, Flemish Red Ale followed by Malbec? Odd and yet it worked so well.

Bryan's Wagyu Beef Cheek, that was cooked for 16 hour sous vide, was so so tender. AMAZING. I basically died over the truffle brioche rolls that Michael made, and asked for a second one.

Shima aji with sea sponge, jamón ibérico, Japanese peach and finger lime.

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Pigeon pastrami with gruyere, rye and mustard.

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Wagyu beef cheek

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To see all the photos I took, click here.