I’d forgotten congee was her final winning dish on Top Chef. It just seemed like it would be very personal. I liked how spicy it was, not punch-me-in-the-mouth-with-capsaicin but by the time I finished it my face was sweaty.
The lasagna was delicious and subtle, not very far from the traditional Bolognese dish. Looks to me like considerably more layers than some of the photos I’ve seen.
I did not expect the schnitzel to be so big. Perfect crunchy crust with a subtle Sichuan pepper 9-volt-battery note in the aftertaste. I liked it best with a slice of the Koreanish cucumber in each bite.
I saw one of the cooks making the bowl-shaped things with liquid nitrogen so was particularly curious to try this. Delicious and refreshing after the unexpectedly large amount of food (enough for two, given how rich the lasagna is).
Drank off the glass list, first a nice Finger Lakes Riesling, then a Valpolicella with the lasagna, then back to the Riesling for the pork.
I’d reserved at the chef’s counter but found the odd-height stool very uncomfortable so moved one seat over to the bar counter, which has higher stools and a foot rail. Mei Lin came over at one point to make a very precise cocktail for some other Robert.
Looking forward to going back to try more things.