Mostarda sounds like a good add to the curds dish
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Yeah Iâm jealous.
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Sitting at the bar tonight, I appreciated how hard people in the kitchen at Leopardo work. Thank you.
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a lot of tomato peeling going on.
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Your kitchen looks like something out of a mad science lab. There are machines Iâve never seen before in kitchens, and a few of them look DIY.
So maybe they do have a laser oven.
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got @Bagel @butteredwaffles and @CiaoBobâfluenced.
the new buffalo milk curds with peach mostarda is a new favorite on the menu. i tried the previous version with just the buffalo milk curds and it was good but a bit boring. the peach mostarda in the new version is an excellent sweet, tangy complement. the bread itâs sitting on is crispy, soft, and chewy at the same time. i hope this one stays on the menu.
ice-cold oysters with pickled seaweed granita & lemon
excellent. these are always perfectly shucked and brimming with liquor.
deer tartare & bone marrow with grilled sourdough cracker
i like this version with the sourdough cracker over the machete bread. tartare and cracker is really flavorful, i can eat the cracker just on its own. i donât think it needs the marrow at all.
buffalo milk curds, peach mostarda, saints olive oil & oregon sea salt
cali-prese 2010 with eighteen-hour tomatoes, stracciatella, honey vinegar & basil
excellent
barbecue tomato margherita, buffalo mozzarella, garlic, olive oil & basil
good flavor, i think they top this with the embered tomatoes from the cali-prese dish. undercarriage is still too wet and floppy for me though.
frozen soft cream, salted caramel, cocoa nibs & oregon sea salt
best soft serve iâve had here so far. âfrozen soft creamâ is the perfect description, incredibly smooth, like a thicker whipped cream.
sean brock in da 
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The US needs more mostarda.
Somebody get a kitchen tour and post photos of the mad-scientist equipment.
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Iâd imagine itâs probably the rotovap they made that comment about. I walked around the kitchen a few weeks ago and didnât see anything else very unusual
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Are they shucking the oysters using liquid nitrogen? Everyone talks about how much liquor is left and that thereâs never any shell fragments. That along with the ice cold in the name made me think of it.
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i had no idea that was even a thing, had to look it up. i wouldnât be surprised if thatâs what theyâre doing.
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Some real nice fruit leather kinda bites on that mostarda, candy film over the curds
What kind was the non-wood-burning pizza oven?
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It looked like a regular deck oven to me
I have some more thoughts on Leopardo.
The tomato pizzas are not as good as the white pizzas. The problem is that the tomato makes the middle part soggy. Itâs a mess in the middle. Just being honest. The crust is still amazing, and it tastes good.
Also, I noticed more than a little brown on the avocado. Just saying.
VERY - they could improve this
I had almost no middle part after sliding my section of the shared pie to my plate
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The menu seems to have stabilized. Nothing new and exciting today. Quality was as high as ever. Interesting note: the ice cream is raw milk. No wonder itâs so much better than normal.
The beef is about as tasty as Iâve ever had for non-Japanese. But they said they may not be able to procure it any more.
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we mustâve been to different restaurants.
personally, I found (original) Angler to be leagues ahead of whatever this place is.
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Glad you were able to get a res
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how was the bread?
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