July 21, 2012
Matthew Lightner plays with your food
a new restaurant in New York City which garnered three stars in Pete Wells' review
in this past Wednesday's New York Times Dining section,
transforms his ingredients beyond recognition.
Pictured from the top down:
A baguette tinted with squid ink to resemble a razor clam; Sunflower toffee fashioned to look like a peach pit; Raw scallops cured in gin botanicals, then interwoven with shards of green tomato ice, with a scattering of black sesame seeds on top; A charred lump of beet; A white rose of frozen rosewater; Chocolate truffles on moss, evoking black walnuts.
July 21, 2012 at 10:01 AM | Permalink
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