Top Five Dishes of 2019

The happiest place on Earth is at the Carolina Renaissance Festival

Scallionpancake Top Dishes of 2019: 
In addition to our top five restaurants of 2019, we decided to spice things up and rate our top five dishes of 2019, like we did last year. Sometimes, we really love a particular dish at a certain restaurant, or something smaller at a casual place that is worthy of the title of "best dish," when "best restaurant" doesn't quite make the cut. Without further ado, here are our top five dishes of 2019! 

Jason

1. PARMIGIANO

Schwa, Chicago, IL

This dish blew our minds. Parmesan, banana, nori brittle, and honey combined for an overload of sensory experiences. I think about this dish at least once a day.

2. Salted and Dried berries from the summer

Noma, Copenhagen, Denmark

My favorite dish of the seafood season at Noma was the dessert of sheep’s milk and dried berries from the previous summer.

This dish reminded us of a dish we had at Noma Under the Bridge a few years before, except this was taken up to 100. A classic Noma dish - so simple, yet so complex.

3. Lamb Rump

Haar, St Andrews, Scotland

The surprise restaurant of the year for me was Haar in St Andrews, and would have made my top five restaurants list if we didn’t go to so many crazy places.

Everything here was amazing, but the lamb rump with cafe du Paris sauce was the clear winner for me. I ordered this twice in two days.

4. Octopus

Pujol, Mexico City, Mexico

We went to Quintonil and Pujol on the same day, Pujol being second which tarnished our experience because we were so full from Quintonil. But this Octopus was the single best thing I had in Mexico.

The octopus is smothered in a paste made of chintexle, which is a chile, and chapulines, which is grasshopper. Grasshoppers are served everywhere in Mexico, and they are delicious once you get over the whole eating bugs thing, which I admit did take me a few tries.

5. Hot Chicken Sandwich

Hattie B’s, Nashville, TN

It wouldn’t be a top five list for me without a sandwich, and this year’s best sandwich went to Hattie B’s hot chicken sandwich in Nashville.

Served with pickles, coleslaw, and comeback sauce, this sandwich lives up to all the hype. Even my dad liked it—enough said.

Yvonne

1. Salted & Dried Berries From the Summer

Noma, Copenhagen, Denmark

The baby pinecones are back, BABY. I freaking love dried fruit, and this was slightly dried, slightly macerated fruit goodness with those sweet and sour chewy pinecones and the sheep’s milk. DO NOT PASS GO DO NOT COLLECT $200. Ugh. I wish I could eat this every day of my life. Swoon.

2. Apricot

Schwa, Chicago, IL

I probably could have picked three things from Schwa (this, the banana/Parmesan, and the raviolo), but I’ll edit myself to just this one.

I loved the sweet apricot with the earthy Taleggio, and the light and floral wine sauce that pulled the whole thing together. Just fab.

3. Scallops in the Shell

The Kitchin, Edinburgh, Scotland

The Kitchin may have just one Michelin star, but I would like to go ahead and give this dish an honorary three stars.

The puff pastry was doughy, and the creamy sauce surrounding the scallops hit every single one of my tastebuds. And the presentation when it was cut open table-side?! OY VEY. A masterpiece. I think about this dish often.

4. Mole Madre

Pujol, Mexico City, Mexico

Even though Pujol didn’t make either of our top fives, it was still delicious. It just happened to be up against some real contenders this year. The mole madre alone, however, is worthy of a visit to Mexico City.

I loved the mole madre on its own, mixed with the new mole, on the fresh flour tortilla, and straight up on a spoon. To. Die. For.

5. Black Truffle Explosion

Alinea, Chicago, IL

Okay, okay – I know I snubbed Alinea on my top five. And I feel terrible about it, but overall it just didn’t wow me as much as it did Jason. It was all solid, but not over the top. The signature Black Truffle Explosion dish, however? Um, yup. Sufficiently blown away by the amount of flavor packed in this tiny bite. A++++.

I know Jason won’t be pleased at this, but I am going to do a secondary top five for my non-fancypants dishes. He would say they should all be on one list and that I should choose. Well, I won’t and I didn’t. SORRY JASON. Love you, tuna.

Yvonne’s Non-FancyPants Top Five

1. Greg Collier’s Chicken Skins

Charlotte, NC

I don’t know where I am going to get these now at Loft & Cellar is done for, maybe at Leah & Louise? I need them in my life. Chef!

They have a similar seasoning to his Tennessee fries, and they are so chewy yet crispy, savory yet sweet, and just intensely flavored. I LOVE THEM.

2. mushroom Toast

Borough Market, London, UK

A stall in London’s Borough Market sold mostly fresh fruits and vegetables, but they also had two hot food options. One was roasted asparagus with a cream sauce, and the other was a giant vat of the most beautiful mushrooms I’ve ever seen in my life.

They served the sautéed mushrooms with grated cheese, herbs, and a piece of sourdough toast. It was the coolest thing to watch, and one of the best comfort foods I’ve ever had. So simple and savory. I wish I could have this for lunch every day!

3. Buffalo Pizza Sticks

Flip-a-Lo’s, Charlotte, NC

I cant’t really overhype Flip-a-Lo’s Buffalo Pizza Sticks, because they are worthy of all of the praise anyone has to offer. Freshly made bread. Fresh (not frozen) chicken wing pieces, and gooey mozzarella. If you are in Charlotte and you haven’t tried Flip-a-Lo’s yet, you are missing out for real.

4. S’mores Cake

The Batchmaker, Charlotte, NC

There are not enough words in the English language to describe how sweet Cristina Rojas Agurcia is, or how decadently delicious her baked goods are. This is hands-down the best bakery we’ve ever had in Charlotte.

MOIST cakes (yeah, not only did I say the “m word,” I capitalized it), fun flavors, a perfect amount of sugar, interesting textures. Just good-gash-darn. She’s a bakery legend in her own time, and we’re lucky she calls Charlotte home.

5. San Lorenzo Pasta

Capishe, Charlotte, NC

It would be a shame if you slept on Capishe. Don’t let it get lost in the Charlotte restaurant waves, people. Everything is made fresh, and the amount of spice and love that Chef Cavalier puts into this San Lorenzo pasta gets me daydreaming about it on the reg. My favorite pasta in Charlotte, easy.

Top Five Restaurants of 2019

Roca Nation

It’s hard to believe, but this is our fifth year blogging. This year, of all the years, was exceptionally hard to pick our top five restaurants since we went to so many amazing places. But this is why we’re paid the big bucks - to make the hard choices. Which of them made our ultimate list for 2019? Read on to find out!

Jason

Clear Bread

1. ENIGMA

Barcelona, Spain

As I look back on the year, the most fun night of high end meals was at Enigma. The setting of the restaurant, the movement through different rooms, and the overall elevation of the food makes it my best restaurant of the year.

A play on a steak frites, with main dish being vegetable steak with a side of beef.

2. Blue Hill at Stone Barns

Tarrytown, NY

Blue Hill is the first high end restaurant we’ve been where each table got a different menu. The amount of skill and coordination it takes to pull this off is incredible. We wish we could have dined at a time other than 10:30pm, but alas you take what you can get.

Crab on crab on crab

3. Noma

Copenhagen, Denmark

We now make an annual trip to Copenhagen to visit Noma because we like Copenhagen and we like giving our money to Rene Redzepi. We thought the vegetable season in 2018 was better than the seafood season, but it was still an amazing meal and experience.

Look at this presentation!

4. AlINEA

Chicago, IL

I freaking loved everything about Alinea. It was two hours. Every course had a purpose. Everything on the table had a purpose. The balloon tasted better than expected. It was the rare top level restaurant that left you wanting more, and that’s the feeling I want when I leave a fine dining restaurant.

Duck taco

5. QUINTONIL

Mexico City, Mexico

Mexico was even better than expected for us, and Quintonil was the highlight of our trip. Each course was emaculate, and really showcased the abudence and magic of Mexican cooking. You could see Chef Jorge Vallejo’s influence from Noma and Pujol to create a menu unique his own.

I got to play St. Andrews this year, which was the ultimate highlight

Yvonne

HIT THE LINKS

TEE OFF

1. SCHWA

Chicago, IL

I know that Jason is going to be floored by my #1 pick, but I will not deny my love for Schwa. I had zero expectations going in, and Alinea was ostensibly the main event of the weekend, but this was the first restaurant other than Noma where I found every single dish over-the-top delicious.

Even the drinks were fun

2. ENIGMA

Barcelona, Spain

There isn’t a restaurant in the world like Enigma (well, that I know of). It’s hard for me to pick a standout dish from our meal, but the overall experience and interactive elements make this place so special.

This is pre-dinner, and already two hours past his bedtime

3. Blue Hill at Stone Barns

Tarrytown, NY

I hate that I always forget about Blue Hill since we were so tired from our 10:30 p.m. reservation. The whole thing feels like a fever dream, but when I reflect on the experience, it was truly exceptional in every way. That chocolate sourdough bread (and squash pie, pictured)!

Fresh to death even right after a flight overseas

4. El Celler De Can Roca

Girona, Spain

While you didn’t move around like at Enigma, El Celler de can Roca was so whimsical and creative. The desserts we had here were truly unforgettable, and I loved seeing my dad experience his first Michelin star restaurant.

Our family now includes chefs

5. Kitchen Table

London, UK

This was a hard pick for me as Alinea nearly edged it out, but I think the creativity and flavor – plus the awesome setting – make Kitchen Table the winner of my fifth spot. Some of our dining companions soured this one for me since they weren’t into the experience, but it really was incredible. And how often do you get face time with the chef like that?!

Honorable Mention: Anomaly

Charlotte, NC

Chef Sam Hart’s Anomaly pop-up was really something amazing, and it felt even more special since we attended his very first one. The energy was palpable and the food was top notch, especially considering everything was produced in a home kitchen. We can’t wait to see more at his first ticketed pop-up next week!

I hope 2020 has this many fun animals in it

Top Five Dishes of 2018

The moment before Noma

Scallionpancake Top Dishes of 2018: 
In addition to our top five restaurants of 2018, we decided to spice things up and rate our top five dishes of 2018, like we did last year. Sometimes, we really love a particular dish at a certain restaurant, or something smaller at a casual place that is worthy of the title of "best dish," when "best restaurant" doesn't quite make the cut. Without further ado, here are our top five dishes of 2018! 

Jason

1. FIVE AGES OF PARMIGIANO REGGIANO

Osteria Francescana, Modena, Italy

Our overall experience at Osteria Francescana was a slight disappointment, but the the most famous dish by Massimo Bottura was excellent. I could have eaten 100 of these.

2. SHAWARMA OF CELERIAC AND TRUFFLE

Noma, Copenhagen, Denmark

You knew we weren’t going to get through this list without a dish from Noma. I had to think long and hard about which dish to choose, and I ultimately chose the celeriac shawarma because of how unique it was. This was 100% vegetarian and it tasted like the best, most savory meat shawarma you’ve ever had. Of course the truffle sauce didn’t hurt, and also the sourdough bread to mop up the sauce was next level, too.

3. Almond Granita

Caffè Sicilia, Noto, Sicily

We saw the Chef’s Table on Corrado Assenza and immediately booked a flight to Sicily. We came for the almond granita, and we were not disappointed. Words can’t describe how clean and natural the almond flavor is, so just stare at the picture and then book your Ryanair flight stat.

4. #19

Langers, Los Angeles, CA

You haven’t had rye bread until you’ve had the rye bread at Langers in LA. Put a pastrami reuben in between two slices of the heavenly bread and you’ve got yourself one of the best sandwiches in the world.

5. Aqua chile

Sanchez, Copenhagen, Denmark

This was one of the most unique dishes we had in Copenhagen. Think of a very spicy ceviche with mostly Danish ingredients and a strawberry acid broth.

Honorable Mention: Pickled Onion Rings

Majordomo, Los Angeles, CA

A revelation that could have easily made the top five if we hadn’t spent so much time in Copenhagen this year. These onion rings were the best I’ve ever had.

Yvonne

1. Mold Pancake

Noma, Copenhagen, Denmark

Oh Noma. You are my whole life. Jason didn’t have as strong a feeling about this dish as I did, but my goodness, it blew me away. A tortilla with, yes, mold growing on it, much like the rind of brie cheese. The inside was filled with a shock of cold, creamy ice cream and a balsamic fig sauce. I can’t even conceive how someone could conceive of it, you dig?

2. FIVE AGES OF PARMIGIANO REGGIANO

Osteria Francescana, Modena, Italy

While much of our experience at Osteria Francescana left something to be desired, Massimo Bottura’s most famous dish did not disappoint in the slightest, and both of us felt that it made the trip to Modena worthwhile in a single bite. Parmesan is such a rich, umami flavor, and getting all of the different ages and textures together was nothing short of mind-blowing. Also, the portion was more generous that what you would expect for a tasting menu, which pleased us thoroughly, as we both could have eaten a vat.

3. Roast Chicken

Amass, Copenhagen, Denmark

On our second visit to Amass (we also went in November 2017), we dined a la carte at the bar. During this meal, we had a roast chicken from Hegnsholt farm with a sauce made from reduced carrot and almond milk, and it blew me away. I typically don’t even like chicken, and I never order it. This changed my worldview. I could drink this sauce on the daily.

4. Almond Granita

Caffè Sicilia, Noto, Sicily

Oh, Corrado Assenza, you are a god among men. Eating the classic Sicilian breakfast of warm brioche and creamy almond milk granita was a life experience I won’t soon forget. Whereas most Italian granitas are made with a syrup (which is still delicious, mind you), Assensa’s family version is made with a freshly-made almond milk, which retains the grittiness and full-bodied flavor of the Sicilian almonds used to make it. Neither the brioche or the granita are overly sweet, and though this seems like an intense breakfast option, I promise it simply hits the spot.

5. AS THE DRIFTER RESTS, IN REVERIE OF DAYS AHEAD

Atelier Crenn, San Francisco, CA

The coconut dessert from Atelier Crenn is as if I imagined the ideal dessert in my mind and Dominique Crenn brought it to life. Imagine a creamy coconut pudding studded with pineapples inside of a bowl made entirely of chocolate. Yeah. That sort of begins to cover it. Also, the portion was exceedingly generous for a dish that comes near the end of a 17 course tasting menu, which I appreciated. Just because I’ve eaten a lot doesn’t mean I want to skimp on dessert, you feel me?

Honorable Mention:

Jasper Hill Farm Cheesecake

In Situ, San Francisco, CA

We want to go to Spain to try this dish in the flesh. The Jasper Hill Farm Cheesecake with hazelnut, white chocolate, and cookies, inspired by Albert Adria’s dish from Tickets in Barcelona.

It’s cheese. It’s chocolate. It’s a party.

Honorable Mention:

Kato’s Silken Tofu

Upstream, Charlotte, NC

This beauty had soymilk, pickled shimeji mushrooms, ikura & fried ginger

Sad to lose Kato to Chicago (again)

Top Five Restaurants of 2018

Oh…Hi….Massimo Bottura.

What a year! It’s hard to believe this is our fourth year of blogging and our fourth annual best restaurant list. This year was extra special, as we spent a month eating heavily in our favorite city in the world, Copenhagen. Not only that, we went to Noma, Eleven Madison Park, and Osteria Francescana this year. Which of them made our ultimate list for 2018? Read on to find out!

Jason

Celeraic shawarma

1. noma

Copenhagen, Denmark

I’m not going to speak for Yvonne, but to me, Noma is so far above any other restaurant we’ve ever been to, it’s almost disrespectful to have them on a list. If you’re on the fence, trust us: Noma is worth a trip around the world, especially during vegetable season.

Magical fish

2. Bardo popup with Chef Jake Bickelhaupt

Charlotte, NC

Bardo is the best restaurant in Charlotte. Hands down. Chef Mike Knoll of Bardo worked with Chef Jacob Bickelhaupt in Chicago. Bickelhaupt had a two Michelin Star restaurant in Chicago, 42 Grams, which shut down because of a domestic violence incident with his ex-wife. He is holding pop-up dinners around the country, and he held a one day pop-up in Charlotte where he and Chef Knoll served a 12-course tasting menu that was incredible.

Honey ice cream with a bee pollen magic shell

3. Atelier crenn

San Francisco, CA

Atelier Crenn is chronically underrated by the Top 50 Best Restaurants list, but not by Scallionpancake. Of all of our out-of-town high-end dining experiences, this was second only to Noma for 2018. And this dessert? The best. Coconut and pineapple custard with a chocolate outside that is made to look like a coconut.

I am a happy man at EMP

4. Eleven Madison Park

New York, NY

Eleven Madison Park was very contentious in the Scallionpancake household. It didn’t live up to our expectations, but it was still, in my opinion, a spectacular evening. The best dish was the duck, but the rest of the courses were also excellent. The only part I found truly lacking were the dessert courses.

Finnish blueberry vodka

5. Restaurant Kuu

Helsinki, Finland

This meal at Kuu was one of those that stands out when taking into account the perspective of the time and place. Here, I had reindeer for the first time with a glass of Finnish blueberry vodka. To me, this meal encapsulated our weekend in Helsinki perfectly.

Back on my college stomping grounds, NYU’s Florence campus

Yvonne

I am only truly happy in Noma’s hygge room

It’s NOMA, bish

1. Noma

Copenhagen, Denmark

This isn’t even a fair fight. Noma was not just a restaurant for me, it was a major life event. As we’ve mentioned often on the blog and podcast, I often go into experiences with little to no expectations in order to avoid disappointment, and Noma was no exception. I really wasn’t prepared for how much Noma’s atmosphere, service, food, and creativity would blow me away. From being greeted at the door by René Redzepi to the celeriac shawarma, to the hygge room, I am not sure if any other dining experience will ever live up to Noma.

Maybe not dressed properly for Atelier Crenn

2. Atelier Crenn

San Francisco, CA

Everyone knows how I feel about Dominique Crenn and Atelier Crenn, and Jason and I cried tears of joy for her when she finally achieved her third Michelin Star earlier this month. Atelier Crenn’s tasting menu with the accompanying poetic flare was so thoughtful, and every single flavor and texture just made my heart sing. Something about her food really speaks to my soul and my tastebuds, particularly her desserts. So many similar restaurants dial in the dessert options, but Crenn didn’t make them an afterthought.

I don’t even usually like chicken, hand to god

3. Amass

Copenhagen, Denmark

I know that this choice will shock and intrigue Jason (no--we don’t talk about our picks together at all. We don’t want any undue influence on one another). We ate a much larger meal at Amass last year, but somehow it didn’t leave the same impression as the small, non-tasting meal we had at Amass this summer. I had been dreaming of their fermented potato bread since the last time we had it, and it remains one of my favorite things of life. Imagine the best sourdough you’ve ever eaten, but even tangier and doughier. This visit, we dined at the bar, sipped on the best Aperol Spritz I’ve ever tasted, and just had the loveliest time. If you are visiting Copenhagen, I recommend ordering sitting at the bar and ordering a la carte over the tasting menu for sure. You do have to sit at the bar or counter for this option, though, and seats are first come, first served. The atmosphere is second to none, also. Amass is housed in a giant warehouse overlooking the water, and the giant murals are majorly fun and change regularly.

You eat this salad WITH YOUR HANDS. I know there’s a fork there. That’s irrelevant.

4. Al’s Place

San Francisco, CA

We went to Al’s Place with our friends (and friends of the blog and pod) Sharon and Andrew when we visited San Francisco in May. Everything about our evening was magical, from the company to the salad you eat with your hands. I loved the emphasis of fresh vegetables with zero compromise on flavor. Also, these radishes with butter made one of the prettiest plates I’d ever seen. From the brine-pickled french fries to the warm brownie sundae, I was in heaven for the entirety of this meal.

PICKLED FRIED ONION RINGS omg

5. Majordomo

Los Angeles, CA

David Chang is the god of umami, and I love everything I’ve eaten at all of his restaurants, and all of his dishes are highly memorable for me. Majordomo was up there with Ko as far as the all around experience, and the bing bread and pickled onion rings with French onion dip skyrocketed Majordomo into my top five late in the year. We also met two fabulous ladies out on a girls’ night, and sitting next to them and getting to know them just made the evening that much more enjoyable. Chang is masterful at creating fine dining experiences that are the polar opposite of stuffy, and I always feel free and giddy while eating at his restaurants. I am not surprised we met new friends at Majordomo, because that’s just the vibe that Chang has cultivated in this space.

Honorable Mention: Bardo

Charlotte, NC

Bardo is our favorite restaurant in Charlotte, and every experience there transports us and makes us feel that we’ve left home for a bit. Beyond the inventive and delicious food and drink, Jason Whiteside, Mike Noll, and Amanda Britton have made us feel like a part of their family, and now each visit is even more special than the last. Bardo makes Jason feel happy and relaxed, and since he works so hard and is always so busy, I am so appreciative that we have a food oasis in Bardo that is transformative for my husband during a hectic workweek.

WHATTA YEAR. Bye, 2018.

The Case for Atelier Crenn

Dominique Crenn reposted this photo of ours on Instagram, and we can basically die happy now.

Background: 
Here’s the deal:

• Atelier Crenn has two Michelin Stars. It should have three.

• It was left off of this year’s World’s 50 Best Restaurants list, and it should have placed in the top ten (we have eaten at four of the top ten—including number one—so we are not speaking from ignorance).

The world of fine dining is still in many respects a “boy’s club,” and we believe Dominique Crenn’s culinary artistry has not yet received the recognition it deserves. Scallionpancake is here to change that.

We are going to go a step further, in fact: Crenn’s dishes are more inventive, more flavorful, and, most importantly, more reflective of her passion than those we tasted at EMP and The French Laundry. At the aforementioned restaurants, we felt that the chefs were resting on their laurels and relying on their famous names in many respects. Perhaps because Crenn’s reputation does not yet precede her, she is making food that keeps diners on their toes and showcases a cuisine that blends creativity and taste in a way that places her quite firmly in our top five restaurants (she is still below Noma, but not far below).

Soooo excited. And perhaps a bit underdressed. But San Francisco is a walking town, and we definitely walked to dinner. Hence the sneaks.

If you’ve seen the Netflix Chef’s Table episode on Atelier Crenn, you know that Crenn created her Marina District San Francisco restaurant as a tribute to her father, Allain. Together with her mother, he introduced Crenn to a wide variety of cuisines at a young age. In her 20s, Crenn moved from France to San Francisco to begin her restaurant career.  In 2011, she opened Atelier Crenn and received two Michelin Stars that same year. In 2015, she opened the smaller, slightly more casual Petit Crenn, and this year she opened Bar Crenn right next door to Atelier Crenn, which serves wine, cocktails, and small plates. In 2018, Crenn won the James Beard Award for Best Chef in the Western Region of the United States.

We dined at Atelier Crenn in May 2018 and enjoyed the spring tasting menu. We didn’t see Crenn on our visit, as she was on vacation, but she is in the restaurant most nights of the week, so you are likely to catch a glimpse of her in action when you go.

Eat This: 
Once seated, each diner is presented with a poem that is a menu in disguise. Each line is a coded lyrical verse that hints at the dish to come. We had so much fun trying to figure out what type of dish was coming based on the poem, though we only guessed correctly for a couple (we knew the “Royal Lady’s fruitful labor” was referencing a honey bee. That’s about it).

Let us take you through our poetic and awe-inspiring meal at Atelier Crenn, in the form of Crenn’s verse and culinary prowess:

Kombucha

Okay, okay, The first course doesn’t correspond to the poem. But the kombucha apertif was a delight. Delicious, cool, and refreshing.

Spring has come with its cool breeze

Kir Breton

The first course that corresponds with the poem. If you’ve seen the Chef’s Table episode on Crenn, this dish features prominently. The ingredients in a Kir Breton cocktail (crème de cassis and dry cider) are enrobed in white chocolate. You pop this in your mouth all at once, and the cool and sweet flavors explode. Such a strong start, and it deserves its place as Crenn’s signature dish.

See this most adored gift from Neptune, an aureate bloom

Geoduck, Sea Urchin, & Citrus

Have you ever had geoduck? We hadn’t. It’s a large clam, portioned here along with the sea urchin to look like a beautiful flower of sorts. The texture of the clam and sea urchin on the rice cracker was divine.

This came out in a cloche filled with dry ice, so the presentation was as exciting as the taste.

Warriors ashore bathe in a rosy glow as luminous as its gilded crown

Prawn, Seaweed, & Whey

The most exciting thing about Crenn’s food is the way she plays with textures and flavors. Each bite feels unexpected, and there are approximately 35 experiences happening at once inside of your mouth. That’s what she said?

The circle of consommé and the inner circle of whey each added layers of flavor to this dish.

To bury in fallen leaves my treasures of the earth and sea

Seed & Grain

Smoked buckwheat, quinoa soil, smoked trout roe (bottarga), and smoked sturgeon pearls with a warm bonito dashi broth. This course was rich and comforting.

From the wintry mist, tender specks on the meadow begin to stir

English Pea & Mint

One of our favorite dishes. Early spring peas were mixed with beads of frozen crème fraîche. Tableside, ham broth was stirred in. This was spring in a bowl—the flavors were bursting with freshness and the mix of crunchy textures made every bite a revelation.

As if awoken by shimmering pearls and ashen cloud

Caviar, Buckwheat, & Koji

Caviar and gold leaf: how could this be bad? Served with lacy buckwheat crackers, this course was fun to eat and the flavors were perfectly rich.

Brioche & House-made butter

No verse for bread?! We shall write one:

“Oh bread, for you my heart beats”

Alternate verse: Brioche with butter? Enough said.

Butter-dipped radishes

Another one that is not part of the poem, but wow, wow, wow. I love the radish, butter, and salt combo, but Crenn took it to a new level by enrobing the entire radish in the slightly sweet butter. Every other butter/radish duo will pale in comparison to this.

Hidden beneath the bluffs an armored gent listens

Abalone, Cabbage & Smoked Crème

This was one of the only dishes we weren’t floored by. We liked it, but it wasn’t super memorable. Moving along.

To the snowy stillness of soft swimming creatures

Striped bass, Boudin Noir, & Morel

The best part of this course was that you got to choose your knife from a box of assorted knives a waiter brought around. I always loved '“choose your own adventure” books, but choose your own cutlery was nearly as fun.

You may have noticed that there is no meat on this menu. Once we had this course, I wasn’t missing it at all. The sea bass was meaty and so rich. I felt very satisfied, but Jason wouldn’t have hated a bit of red meat.

While the ephemeral beauty born of jade effervescence sang

Matcha Tea Service

Matcha mixed with bone broth. Could Crenn get any more au courant with this course? I dug it. A more creative palate cleanser than stodgy old sorbet, thats’s for sure.

For the verdant bounty of the gatherer’s harvest in caring hands

Onion Royal & Comté

A very satisfying and warming cheese course. Not a standout when looking back at the entire meal, however.

Dessert: 

From the Royal Lady’s fruitful labor a dulcet offering

Honey, Sapote, & Pollen

The verse we guessed! Honey! The bee pollen magic shell on the honey ice cream was super fun and majorly tasty.

As the drifter rests, in reverie of days ahead

Coconut & Pineapple

A rich, creamy, dreamy, coconut pineapple mousse inside of a chocolate shell.

In Scallionpancake’s opinion, the dessert course is a major weakness at many fine dining restaurants (we’re looking at you, EMP), and Atelier Crenn’s offerings blew us away. This coconut had so many lovely texture and flavor elements (chunks of pineapple are hiding inside of the mousse), and the portion was large enough to leave us satisfied. This dessert was the absolute best we’ve had anywhere.

Spring has come and is full of sweet surprises

Mignardises

A real cacao pod! What could possibly be inside?!

Sweetness, bounty, thanks

An assortment of fabulous chocolates, that’s what!

My favorite was the peanut butter one on the right—it was essentially a next level PB Crisp (PS-sign the petition to bring back PB Crisp! It’s my life’s cause).

Drink: 
Neither of us did the beverage pairing, but we each got two drinks. Jason enjoyed mocktails, while I indulged in the most glorious champagne. Cheers!

Non-Alcoholic Gin & Tonic

Tasted just like a real G & T. Seriously amazing. Stocked by the Seedlip brand.

Atmosphere: 
Crenn’s father’s paintings adorn the walls, along with sticks and other natural elements. The entire effect is that you are dining in a cozy bird’s nest. Cozy, indeed—there are only eight tables, making this the smallest fine dining restaurant we’ve ever experienced.

Bird's Nest Hospitality: 
The service throughout the night was flawless, and the servers were very patient and when we asked them to repeat explanations for each dish. Because you know we did.

There was only one snafu, and perhaps this reflects poorly on us, but we feel that Scallionpancake readers deserve to know our truth: we are pen stealers. Gulp. When we dine in fancy, Michelin-starred establishments, we hope and pray that we get a branded pen with our bill (note: even when you pay ahead of time with Tock, you still must pay for drinks the night of), and when we do, well…we take that pen and put it in a v. special faux marble jar from The Container Store. Like ya do, right? Well, Atelier Crenn is the only time we have been called out. When the waiter came back to get our bill after we had signed, he looked inside the envelope and asked if we had the pen! Yikes. We owned up, and said that we were pen collectors (read: thieves), and laughed it off. He wasn’t laughing, but he let us leave with out absconded pen nonetheless. Though we should perhaps feel shamed, we only feel that for a $700+ meal, it really shouldn’t have been mentioned.

Since we are talking cash money, let’s get into the details. Like Eleven Madison Park, Atelier Crenn uses the Tock booking system, which means that diners pay for their meals in advance. We love this feature, as paying for the meal on the night of can be a bit of a downer, so it’s nice to get that pesky part out of the way ahead of time. At the time of publication, each tasting meal is $335 per person, with the tip included. Beverage pairings begin at $220 per person.

Okay, so this is not the outside of Atelier Crenn. But this amazing house nearby caught my eye. It’s a hindu temple with a very cool history. The more you know!

Frankie's Notes: 
Don’t worry, the fabled pen is resting safely on our kitchen counter in its faux-marble home; We will let you come see the pen for $335 per person; We are writing sternly-worded letters to the folks behind the 50 Best Restaurants List, and we are going to sign them all “#MeToo""; Our friend Miriam, who is a mourning dove, dined in a nest every night until she was scared off by a giant raven who ate her bird children; I am currently writing a “choose your own adventure” book that is all about choosing the knife that will ultimately decide your destiny and success fighting against large, chocolate-shell coconut.

Rating: 5 out of 5 + 3 Michigan Pugs

 

Grön: A Review of Finland's Best Restaurant

Background:
Toni Kostian & Lauri Kähkönen opened Grön in 2015 on a small street in the design district of Helsinki, Finland. Kostian won Top Chef Finland in 2016. Among its many other accolades, Grön won the Finnish Gastronomy Society's "Restaurant of the Year" in 2017. The restaurant received its first Michelin Star in 2018 and is one of only five restaurants in Finland to hold a star.

Eat This:
Grön offers a fixed tasting menu for 54 euros. You can choose from their standard or vegan menu. We chose the standard, which was basically a half step up from being vegan. They also have a few add-ons you can get, which of course we got, because that's the way we roll. 

HAPANJUURILEIPÄ -SOURDOUGH BREAD

with butter, pumpkin seeds, seasoning, and cold smoked fish roe with sour cream, onion flowers and chives

Yvonne loves sour cream, so we ordered the 10 euro supplement and she almost got sick eating it all. The butter was delicious, as it was grilled first and then whipped. 

KASVI - PLANT

New potatoes with black currant leaf flavours,
sorrel and grass sauce

This was the winner of the savory dishes for us. The "grass sauce" was a perfect mixture of sweet and sour. The potato was cooked perfectly underneath everything, which added a nice earthy tone to the dish.

LIHA - MEAT

Pea ”Pâte Brisée” topped with raw and fermented peas, lovage and dry-aged beef

This dish highlighted the local lovage, which is similar to parsley. On top of shredded lovage, mixed in was sliced lovage, and poured over was a lovage sauce. The pastry bottom was the highlight for me of this dish, as well the mixture of textures--from the crunchy peas, to the tender beef, and flaky pastry.

KALA - FISH

Grilled carrots with elderflower hollandaise, summer flowers, pollen and reduced shrimp broth

The "fish" dish was really all about the carrot, which was chopped and grilled, and then arranged in a flower shape topped with shaved carrots. The shrimp broth was a 24-hour shrimp sauce poured over. We both agreed this dish was too carrot forward for both of us, and was missing an oompf we expected for the main course.

MAITO - DAIRY

Unripe strawberries with goat cheese and buttermilk whey

This was the supplemental cheese course, which consisted of a green strawberry topped with a goat cheese. This was a cool concept, but nothing to really write home about.

VILLI - WILD

Milk parfait with woodruff crème anglaise,
strawberries and rhubarb

This was our second favorite course after the salad, and wow, was this amazing! A strawberry granite (or granita), topped with a rhubarb flower, and covered in woodruff sauce, meringue, and cream. Despite all of the elements at play, the dish blended together seamlessly to create a great symphony of tastes in each bite. 

Last Bite

Rhubarb marmalade with licorice salt

What a way to go out. This was a delicious bite, with the licorice salt being the beautiful umami to balance this guy out. I could have literally eaten 100 million of these and killed myself #deathbyrhubarbmarmalade

Drink:
Grön has a concentrated wine list focused on organically produced wines. The wine list is hand written in a notebook, which was super adorable. They also serve one gin, which is the traditional liquor of choice in Finland.

Atmosphere:
This was the smallest restaurant we have ever been to, with 12 two-person tables and the kitchen all in the same space. The restaurant couldn't have been more than 400 square feet. This made for a very family-like atmosphere, where we felt as if we were dining in someone's home kitchen. The decorations consisted of a large abstract painting on one wall and containers filled with dried and aging ingredients on the other. Summers in Finland are long, with the sun setting around 11:00pm and it not really ever getting 100% dark, so it was a very surreal experience eating dinner at 10:00pm in almost complete daylight. 

Finnish Hospitality:
What you'll find in Finland is that people are very even-keeled and not particularly prone to small talk, so when you are in a bus or train it can be completely silent; however, Finnish people are exceptionally nice and will go out of their way to help you. The wait staff at Grön fit this description to a tee, with the waitress seeming almost shy, but as soon as you asked her a question she would answer it in a very thoughtful, thorough way that makes you think the Finnish people have figured out the proper way of communication. The chefs hand delivered each dish to us and explained the dishes thoroughly, although sometimes we crude Americans couldn't understand it through their Finnish-accented English. Americans are so behind the rest of the world when it comes to knowing languages! We talked a lot this trip about how we will put our future Scallionpancake children in language immersion schools one day. 

Frankie's Notes:
Frankie isn't allowed to come to Finland in the summer because he would party too hard with all the daylight; Reindeer is an underrated meat and it should be served throughout the world, sorry Rudolph; Saunas are really hot - too hot for two country bumpkins from the states; The Nordic countries are #frenchbulldognation, which we feel like is one of their only fatal flaws--where are all the pugs?

RATING: 5 OUT OF 5

 

Noma: A Review of the Vegetable Season Menu

Update: We went back to Noma for the Seafood season. You can read about that here.

Background:
Back in 2015, when Scallionpancake was in its infancy, before we really knew anything about fine dining or the world food scene, we took a trip to Copenhagen because we knew the number one restaurant in the world was there. About a month before that trip, being the idiot that I am, I tried to make a reservation at Noma. Of course, it had been fully booked probably five times over, months before we had even contemplated a trip to Denmark. We had some good meals on that trip, but the whole time it felt like we had the weight of Noma's ghost overshadowing our stay. 

Last year, we returned to Copenhagen, this time smarter in our knowledge that you can't just stroll into Noma on a whim, but unfortunate in our timing, as Noma was closed for a complete overhaul of the entire restaurant; however, luckily for us, the Noma team was doing a pop-up under a bridge in Copenhagen that I had smartly booked the moment it became available. You can read about that experience here. It was an amazing meal, our favorite of the whole year, yet it still felt that even though we had a taste of the magic, we hadn't experienced the real thing.

When we decided to spend a month in Europe this summer, I started to devise a plan of how I was going to get a reservation at Noma. I did some background research which basically said: you have less than two minutes to make your reservation, or it's going to be gobbled up faster than a piece of meat being dropped to a pack of hungry wolves. So there I was, on March 5th, a full four months before our trip, frantically refreshing my screen at 9am EST (3pm Danish time), waiting for the Tock reservation system to turn on. Yvonne was on her computer doing the same, and we were on the phone coordinating like Navy Seals praying we could get something, anything, in July. I had a strategy, which was go for a mid-week reservation as those would be less desirable than a weekend reservation. As soon as the website switched to "go," I clicked on Tuesday, July 10th, and magically, a two-person dinner reservation for 5:00 pm was still available. I swooped in on that faster than you can say Smørrebrød, and two minutes and $700 later we had our golden ticket. Scallionpancake was going to Noma! (In case you were wondering, Yvonne was too slow and couldn't get any reservations, even clicking on a week day, so it just shows you how lucky we were to get one).

When you arrive in Copenhagen, it's impossible to miss Noma's influence on the city. There's a long list of former Noma chefs who have opened restaurants, including Relae, Amass, Studio, Geranium, Radio, Sanchez, and many more. The alumni page of Noma reads like a who's who of Copenhagen food royalty, not to mention some of the rest of the world. There is a palpable sense that no matter what restaurant or bar you go to around town, somehow its origin or influence leads back to Noma. In Italy all roads lead to Rome, but in Copenhagen all roads lead you to Noma.

Noma's influence goes even further than the Danish capital. Noma started the local food revolution and foraging food revolution, and its culinary impact is felt globally. René Redzepi, Noma's founder and head chef, is considered the most influential chef in the world. Redzepi is also revolutionary in how he uses social media, often posting behind the scenes videos and pictures that really connect with his followers. The restaurant has received numerous awards, most notably being ranked #1 in the world four times: in 2010, 2011, 2012, and 2014. If I had to put my money on it, I'd bet that in 2019 it regains the number one status yet again.

In late 2016, Redzepi decided to shut down and move the restaurant to a new location in Copenhagen. He felt like the restaurant had become a bit stagnant, and the team needed to innovate even further (read this Bloomberg article for a great chronicling of why Redzepi did what he did). This is a big risk for a chef with an expensive payroll and perennial top five status. The construction and building lasted the entire year of 2017, with Noma doing a pop up in Tulum, Mexico and Under the Bridge in Copenhagen during this time. The new Noma (or Noma 2.0) opened in February and has received nothing but rave reviews from almost every critic around the world including The LA Times, Vanity Fair, The New York Times, GQ, The Guardian, and The Wall Street Journal.

Cue the music: looks like we made itttttt

Eat This:
Noma has one menu that changes seasonally. There are three seasons at the new Noma: Seafood (Feb - May), Vegetables (June - Sep), and Game & Forest (Oct - Dec). We dined in July, which meant we were there for the Vegetable Season. What was unique was that there was no meat served during the menu at all (except for a grasshopper mole), which seemed to inspire the chefs to come up with an exceptionally creative menu, even beyond their usual standards. 

As soon as you sit down, the dishes begin to come out at a frenetic pace. In all, we had 21 dishes in little over two hours, which is the fastest pace we've ever experienced at a restaurant of this caliber. It made for an exciting, adrenaline-filled meal that kept us engaged and interested for the entire time. 

Potato magma

Boom. As soon as you sit down, a potted plant with a straw is put on your plate. We were instructed to drink the new potato soup and smell the herbs simultaneously. This dish was a full sensory experience, and such an exciting start.

Nasturtium Tart &

sea Buckthorn & blackcurrent Butterfly

Does it get any prettier than this? On the left was a one-bite tart encased in a thin potato shell. On the right, a beautiful dried fruit creation that was like a gourmet Fruit by the Foot--really!

seasonal pickles

At Noma, they forage pretty much every ingredient, so everything on this plate is foraged, with the exception of the white asparagus which is from a special farm they partner with. Our favorite part of this dish was the pickled pine cone. It was essentially candied, which made it so soft, sweet, and tangy.

fresh seaweed

You know when you have fish that tastes fishy? Normally with seaweed you have the same, but this seaweed was so fresh it had none of the bad sea taste. This one-bite seaweed tart was meant to be eaten after taking one bite of the asparagus.

Barbequed Onion

This was our little special dish that only a few tables got, I think because we were going a little faster than the other tables. A barbecued onion which was opened up and cooked with elderflower. You only ate the inside, and it was so good I picked it up with my hands and ate it like a cave man.

Cucumber skin & Parsley

This was Noma's play on a grape leaf. The leaf was made entirely of cucumber skin which had been formed into the texture of a greek grape leaf and filled with parsley and flowers. What creative genius, and this wasn't even in the top five most creative dishes of the night.

quail eggs & Hip Berry chorizo

The berry chorizo tasted like meat chorizo, with a slight hint of sweetness. This was a life-changing little bite.

preserved morels from spring

They told us they got 70K morels in the spring that have been fermenting in the lab. I only got two of them, but would have happily eaten the other 69.99K

marigold flowers with a whisky egg-nog

After the meal, while lounging in the hygge room, we made friends with an amazing couple from Australia--Alisha & Matt. Even more amazing? Matt is a chef at Attica in Australia (#20 restaurant in the world for 2018! Don't worry, we're already looking into reservations). Matt explained to us how incredible it is to get these marigolds to fry in one piece, since the flowers are so fragile. Not pictured here is the whiskey egg-nog sauce that you dipped this in. This was like eating a donut with a rich egg custard. It tasted so decadent and rich, and it was perhaps my favorite dish of the night.

just cooked peas with whipped cream

If all peas were served with whipped cream, I think I'd eat peas for every meal of every day. Half of the peas were raw and half were lightly scorched. Only small peas were used. The big peas are currently being fermented in the lab for experimentation with a pea miso!

berries and fava beans

This was described as a ripe fruit ceviche which contained raspberries, red and green strawberries, flowers, fava beans, and radishes. It was bathing in a white currant broth. Light, refreshing, and slightly spicy.

Umami Flatbread

This dish was special because it looked so simple, yet had maybe the most complex flavor of the night. The mustard greens and a chili spice that the team had brought back from their trip to Tulum both added a nice kick to the cracker, radishes, and fruit. Umami to the max.

carmalized milk & Cheese

The chef described this dish as a ravioli, except the "pasta" was made with caramelized milk skin. The inside was filled with brie cheese and the whole ravioli was topped with black truffle. When describing the food at Noma it's hard to not sound repetitive, but damn, this was amazing.

wax broth with pollen

We were speaking to one of the apprentices post-meal, and she was saying they were contemplating taking this dish off the menu, because some on the team thought it was more pretty than tasty. Both of us disagreed, and thought that the bee pollen flavor and texture was excellent, so much so that Yvonne picked up the bowl and drank it like she was drinking a Yoohoo. The bowl was even made out of beeswax. This one is a keeper, Noma! Love, Scallionpancake.

pumpkin seed curd and grilled roses

Like the Umami Flatbread, this dish was influenced by Noma's pop-up in Tulum, Mexico. The mole underneath was made of grasshoppers and walnuts, and the pumpkin seed curd was flan-like, made from tofu, and plated table side. The rose petals were salty and crunchy--all of the textures in this one! I literally told the waiter I was going to lick the plate, and he said I could, but I contained myself.

Shawarma of celeriac and truffle

The main dish was a play on a traditional steak, except the "meat" was made from celery and truffle. What a freaking mindf*@k. A few courses before this, a chef brought out the shawarma on a stick (see below) like you would see at any stand in Europe. This course had everything, yet looked so simple. I think that's the magic of Noma--most of the dishes are so thought out that they appear easy and simple, the way Lebon James makes basketball look, or Jay Z makes music sound. This is the height of culinary mastery and excellence.

Sour Dough

Just when we were almost done with the shawarma, a chef runs out and puts more of the truffle sauce on your plate and hands you this lovely sourdough and says it would be rude to not share the leftover sauce with you to soak your bread in. That would be rude, indeed! The sourdough is made by Richard Hart, former head baker of Tartine who is opening up his own bakery in Copenhagen in October.

berries & Cream

Our first dessert course. The fruit by the foot is back, this time plated with berries in a cool cream sauce. One of the Danish waiters told us this was a play on a very traditional Danish dish. The color, the textures, the taste were all excellent, but you knew that already, right?

mold pancake

This dish was special, even for Noma standards. The pancake was a tortilla that had mold growing on it, much like a brie cheese, and it was filled with ice cream and a balsamic fig sauce. The mold pancake protected your mouth from the cold of the ice cream, and the fig balsamic added a nice acidity to the dish.

Rose scented terracotta

We started where we ended, with a potted plant, except this time you ate the whole thing. The pot was a chocolate coated elderflower cake scented with roses. We were instructed to slice open the pot to reveal the cake. Maybe the coolest and most beautiful dessert we've ever had.

R0se Scented Terracotta

Open sesame!

After the meal you are brought to a "Hygge" room, where you can sit and drink snaps or whiskey for as long as you want. Sometimes, they allow diners to enjoy their cake in this room as well. Noma sat us next to the aforementioned lovely Australian couple, Matt Boyle (@boylemd) and Alisha Henderson (@sweetbakes_), who we immediately took up conservation with. We spent nearly two hours lounging and talking about food, traveling, and, of course, our mutual love of Somebody Feed Phil. Matt is a chef at Attica (see above) and Alisha has her own cake baking company! They were such lovely and warm people. When we went to Noma Under the Bridge last year, we had a similar experience with another couple (Hi, Marie-Eve & Frederick!), and all I can say is, Noma goes out of their way to make its guests feel connected and have a special meal. 

Yvonne in her hygge blanket feeling all the feels

Drink:
Noma offers a wine pairing ($210), a juice pairing ($155), or wines by the glass. I opted for the juice pairing, which was simply magnificent. I've had juice pairings in the past, most notably at Central in Lima, Peru. What I didn't like about Central's pairing was that some of the juices, although all unique, were just not that good. Here at Noma, all of the juices were amazing. The juices ranged from a bright red saffron and chili to a chilled mushroom tea. My favorite was the rose and berry kombucha, which tasted like a thick berry smoothie. Yvonne opted for for wines by the glass. Her favorite that she tried was an orange-colored wine from the country of Georgia, which the waiter described as being made in a very traditional way, like they made wines thousands of years ago. The bright orange color was something we had never seen from a wine before, and the taste was rich with minerality.

Atmosphere:
Noma is a magical fairytale food paradise from start to finish. When you arrive at the gate, you are greeted by staff, who stagger each party's entrance down a long, flower-filled path, so that when you open the main wooden door to the restaurant, you are greeted by the entire staff--including Mr. Redzepi himself. You are then quickly whisked to your seat. This touch was truly special and unlike any other restaurant we have tried. 

OMG hi

The vibe is very electric. The Vanity Fair article put it best when it said "You want order, you work Eleven Madison." It feels like you're in the middle of a bee hive, where each worker knows exactly what they are doing, but from afar looks like a chaotic symphony. You see chefs running down the hallways. You hear "Yes, Chef" yelled loudly from the open kitchen in the middle of the restaurant. Five waiters walk by your table every ten seconds. When you need to use the restroom, a server swoops you away seamlessly into the flow, like it was part of the plan all along. 

The main entrance to the dining complex

Mr. Redzepi speaking to our new Australian friends!

A view of the main dining room and kitchen from our table.

Their property is home to a greenhouse, fishtanks, an ant farm, a fermentation lab, and, of course, their famous test kitchen. Yvonne claims she saw "reindeer penis" written on the ingredient list for the team to try out for the game season, but this rumor cannot be confirmed or denied. Long bookshelves run almost the entire length of the compound, where anyone on the team can add anything to the collection. There are also random awards, creatures, bottles, and minatures ecletically sprinkled throughout. 

Large bookshelves run almost the length of the whole restaurant

Outside view of the hygge room

The famous test kitchen.

The entire compound from the gates to the main dining hall in the background.

Noma-foraged Hospitality:
From the moment you open the door and are greeted by the entire staff, to the last moment when you are escorted to the gate,  you are treated like the most important people on the planet. This is pretty typical for a restaurant of this quality, but what was different was the amount of team interaction with the guests. Every time you walked by a chef they would say hi and smile. Everyone seemed approachable and friendly, which is not always the case at a place of this caliber. The laid back attire of the staff, open layout of the restaurant, and general feeling of sheer joy among everyone who comes to Noma, made for a very relaxed and welcoming dining experience.

A chef shows us a presentation of the celeriac shawarma.

Frankie's Notes:
Noma might have over 20 nationalities on their staff, but no pugs??!! #notcool; The only other things that have lived up to Noma's hype were Machu Picchu and Oktoberfest; Mr. Redzepi is a god among men, and we want to live in the hygge room forever as his loyal subjects; Yvonne wants to know where she can purchase that hygge room blanket so she can relive her pear snaps joy every evening in Charlotte; We hope there really is a reindeer penis in Noma's future, but shhh, don't tell that we peeked at the list!

Rating: 5 out of 5 with 3 Michigan Pugs
Noma comes with a lot of hype: the prestige of a long-ranked number one restaurant in the world, an almost impossible reservation to score, and rave reviews from the top critics in the world--we were terrified it would not live up to our expectations. From the moment we walked on the grounds we knew it was going to not only meet our expectations, but overwhelmingly exceed them. Not one bite of the meal was off. There were no misses on the menu. It was, dare I say, a perfect meal. We contemplated adding another Michigan Pug just for Noma, because it is clearly in a class of its own among even the best restaurants in the world. We planned our entire trip to Europe around Noma, and we would do it again in a heartbeat. 

 

Mister Jiu's

All at once imperial, classic, and modern

Background:
Mister Jiu's opened in April 2016 after a three year renovation of the iconic Four Seas building in Chinatown. The space, built in 1880, has had only three occupants since its original construction, with Mister Jiu's being the current standard bearer. The owner, head chef, and mastermind is Brandon Jew, who worked all over San Francisco and the world, before opening up his dream restaurant in the same space he grew up going as a child (the Four Seas building used to be a banquet hall). Mister Jiu's has received numerous awards and recognition since it opened, including the number three spot on Bon Appetit's Best New Restaurant list for 2017. The restaurant earned one Michelin Star within its first year, and has maintained the star ever since. 

Eat This:
Mister Jiu's menu is traditional Cantonese mixed with San Francisco's obsession with local and fresh ingredients. The menu looks familiar and exotic all at the same time and includes dishes you've heard of, like hot & sour soup, wontons, and fried rice, paired with ingredients you've never thought to combine them with, like Dungeness crab, Monterrey squid, and Wagyu beef. Our suggestion: go with as many people as possible so you can try as much as you can. 

Sea Urchin

Cheong Fun

You've probably had Cheong Fun before, but you probably have never had it with sea urchin on top. The noodles here were P.E.R.F.E.C.T. So soft, but not too chewy. The mixture of the sea urchin with the delicious sauce and the noodles made this one of the best dishes of the night.

Tendrils, Greens and Stems

meyer lemon, roasted garlic, sea urchin

We ordered all of our dishes and then our waiter, (who Yvonne said looks like Clark Gable), told us we should order a vegetable, because you can't just order meat for everything #whoknew. He led us to the tendrils with a Meyer lemon sauce. The tendrils were sautéed and crispy. The acidity of the meyer lemon sauced mixed nicely with the salty, crunchy tendrils.

Wontons

pork, sichuan peppercorn, Monterey squid

The standout dish of the night. The squid, spicy sichuan peppercorn sauce, and the pork wontons were so good. This is a must get on any visit.

Steak Fried Rice

wagyu skirt, crispy garlic, cured tuna heart

We saw this dish on the Fried Rice episode of Ugly Delicious, and we knew we had to try it. The Wagyu beef was amazing, but the rest of the dish we thought could have had a little more flavor.

Liberty Farm Roast Duck

pancakes, peanut butter hoisin, cucumbers

We were told to get the duck by the Internet, and everyone knows that the Internet is never wrong. The duck was served two ways: a traditional Peking style and confit. We ordered a half, which could have fed approximately 1 million people. Of course, we finished about 2/3 of it. because we are champions The winner for me on this dish was the peanut butter Hoisin sauce.

Dessert:
All of Mister Jiu's desserts sounded and looked incredible, and normally we would have ordered three desserts, but we had already had roughly 18 meals this day, so we only ordered their most famous dessert, the Black Sesame Cake. Clark Gable did recommend we get the Frozen Whipped Honey, but sorry, Mr. Gable,  we just couldn't do it.  

Black Sesame Cake

black sesame crémeux, ginger mousse, peanut, tamarind caramel

The key to this dessert was the peanut, which provided a crunch to go with the soft cake and all the other magical ingredients of this dish.

 Drink:
Mister Jiu's has a great cocktail menu, with most of their cocktails containing some form of tea and all of them having fortune cookie-esk names, like Clarity, Tranquility, and Luck. They also have a house made Root Beer, Oolong Kombucha, which we tried but was way too vinegary for our tastes.

Prosperity

vodka, lotus, lemongrass, passion fruit, egg white

Mister Jiu's signature cocktail. How cool is that ying yang design? This baby was smooth and refreshing.

Atmosphere:
As soon as you walk into Mister Jiu's you know you're in a cool place. It reminded me a lot of the rooftop restaurant of the Peninsula Hotel in Hong Kong, with a traditional imperial, yet modern vibe. The restaurant is situated two stories up from Grant Street, the main street of San Francisco's Chinatown. You enter from an almost secret street a block up, so you feel as if you are floating over Chinatown and overlooking the Transamerica building. But the real show is the open kitchen, where you can watch Jew and the rest of the chefs work their magic. 

The bar up front

The open kitchen

San Franciscan Cantonese Hospitality
Clark Gable was the best waiter we had all trip. He was nice, informative, and answered all the questions we had. The maître d was wearing a blue suit with a Kevin Durant Warriors jersey underneath, which was pretty sweet. It seemed like everyone really enjoyed working there, and it showed through with the great service.

Frankie's Notes:
Whenever there is a fish tank in a restaurant, I want to jump in and save all the fish; I definitely don't have enough tattoos to work or live in San Francisco; For our millennial followers, Clark Gable is a reference to an actor who died in 1960; Yvonne wanted the potstickers so bad since they were on the cover of Bon Appetit, but we went with the wontons and I think we made the right choice. Sorry Bae.

Rating:

5 out of 5 + One Michigan Pug

 

Eleven Madison Park

Background:
Eleven Madison Park (EMP) was opened in 1998 by world renowned restaurateur Danny Meyer. Meyer is the man behind NYC institutions Union Square Cafe, Gramercy Tavern, Blue Smoke, and...SHAKE SHACK. Yes, the same genius behind Shake Shack founded what some considered the best restaurant in the world. In 2006, Meyer hired Daniel Humm as head chef, and he and Danny (that's what his friends call him) quickly turned EMP into one of the top restaurants in New York. Humm bought the restaurant from Meyer in 2011, which is when EMP earned its first Michelin Star. By 2012, they had earned three Michelin Stars. Currently the restaurant ranks #1 in the world. 

Eat This:
When booking a reservation, you have two options. You can do the full tasting menu in the main dining room for $315/person, or you can do an abbreviated five course tasting menu in the bar room for $175/person. We went for the full tasting menu, because that's how we live our lives.

Black & White

Cookie with Cheddar & Apple

When you arrive at the table you are presented with a box. What's in the box? This black and white cookie--a savory nod to the famous NYC staple. It's a great first bite to start the meal.

Bread

Scallop Butter, & Broth

The first real course was the bread course, which we learned was designed for the winter menu to provide something hot to warm us as we began our meal. This course consisted of four distinct parts: bread, scallop butter, scallop broth, and then live scallops with sea urchin immediately following this. Yvonne was obsessed with this butter (check out her other website: www.yvonnelovesbutter.net), which was creamy with a rich, umami scallop flavor.

Scallop

Live with Sea Urchin

My favorite part of this dish was the scallop broth, which was thick and flavorful, and tasted somewhat like the best miso soup you've ever had in your life. The raw scallop with sea urchin was presently nicely on a seashell. It felt as if we were in The Little Mermaid, receiving a pearl from our boyfriend Eric (love you, Eric!).

caviar

Benedict with Smoked Ham, Sturgeon, and Hollandaise

Another play on an NYC favorite: eggs benedict. This was probably the coolest presentation of the night, with the caviar in a special EMP tin, which we later got to take home, as well as a row of small English muffins presented on an elevated wood plank. We loved the interactive element of making our little sandwiches with the quail egg and caviar provided.

Squid

Grilled with Juniper and Horseradish

At this point in the meal, we were given choices as to what we wanted. I chose the squid, and Yvonne chose the foie gras. The squid tasted like a tartare, refreshing and cold with the slight kick of the horseradish.

FoiE Gras

Seared with Maple and Apple

Yvonne proclaimed this to be the best foie gras she has ever had. The presentation with the thinly sliced apple hiding the foie gras was on point.

Halibut

Poached with Variations of Turnip

This was the surprise of the night for me. When I ordered the halibut, I wasn't excited, but I wanted to order something different from Yvonne. The halibut was excellent, and the turnip was presented in three ways--in the sauce, mixed with the halibut, and then sauteed underneath the halibut. Really a refreshing and surprising way to serve both the halibut and turnips, and a truly special EMP dish.

lobster

Butter-poached with Butternut Squash and Chestnut

This was the stereotypical lobster dish at a nice restaurant. Cooked right. Tasted good, but nothing really memorable.

mushroom

Tart with Cremini & Black Truffle

This was the one table side preparation of the meal. The captain wheeled over a cart and proceeded to cut open a crust that was baking on top of a cast iron pan. She then took the crust and turned it into the "pizza" crust, which she then lathered with black truffle & cremini paste and shaved cheddar cheese. So good. so cool. It was also served with a melange of portabello and cremini mushrooms on the side.

Duck

Honey and Lavender glazed with Cabbage

This duck is everything to me. It's the best duck in the world. What makes it so special? It's the skin, which is thick and crusted with Szechuan peppercorns and glazed with honey and lavender. The actual duck meat is cooked medium rare and has the perfect tenderness to match the slight crunch of the crust. It's the most perfect bird I've ever had.

Tubby Cheese

Grilled with Celery Root, Black Truffle, and Winter Greens

EMP's take on a cheese course. They bring out a perfectly grilled circle of cheese with black truffle, and then also mix a salad right in front of you with black truffle vinaigrette. This grilled cheese was as down home as Eleven Madison Park can get, but with the black truffle thrown in to make sure you remember where you are. A great dish to end the savory courses.

Donut

Cranberry & Pear filled with Mulled Wine Ice Cream

Our favorite dessert. The donut was filled with cranberry and pear, but the star of the show for me was the mulled wine ice cream. What a unique and cool flavor! I could have eaten a whole pint of it.

Butternut squash

Ice Cream with Sarsaparilla and Pumpkin Cake

A very warm winter dessert. I love a good pumpkin anything, #PSL for life. I am also a sucker for exotic ice creams (see mulled wine above). So this one was good. And that's how I would describe the desserts at EMP: just good. Overall, the desserts are kind of disappointing for the type of restaurant and the standard of EMP.

chocolate

Torte with Creme Fraiche Ice Cream and Cranberry

Again, a solid desert but nothing to write home about. Tasted good at the time, but we're not going to remember it a month from now.

Pretzel

Covered in Chocolate

The last bite, and one of the best. This is the best chocolate covered pretzel I've ever had, hands down. What made this so good was the chocolate to pretzel ratio was perfect. The pretzels were made in house, and had a doughy, marzipan taste.

Drink:
Okay, so we screwed up and didn't order an alcoholic beverage, which was stupid because they are known for having amazing cocktails. In our defense, we did have two two pickle backs immediately before dinner at my old favorite haunt, Whiskey Rebel, with best friend of the blog Vishnu "Charlotte Heartthrob" Pillai. The cocktail menu was presented by ingredient. The options included apple, chocolate, sarsaparilla, cranberry, kombu, and others. They also offered non-alcoholic options. I went for the mushroom mocktail, because I'd never had a drink made with mushrooms before. I guess I grew up sheltered and unaware of what the world had to offer. 

Mushroom

Porcini Mushroom Broth, Oolong tea, Squash Syrup, Honey, Verjus and Cold Brew Coffee

This was one of the coolest drinks I've ever had. I can only explain the flavor as mushroom with a sweet coffee aftertaste. The mushroom wasn't overwhelming, though. It was a flavor I have never had before, and I loved it.

Atmosphere:
Eleven Madison Park has the coolest and best atmosphere of any top notch restaurant we've been to. It feels like you're walking into The Great Gatsby, because you sort of are. The restaurant is located in an art deco lobby of an office building originally owned by Met Life. The chandeliers and crown molding are all original, and the large florescent light on the ceiling was the first florescent light in New York City. The restaurant was just renovated a few months ago, with subtle changes. Sometimes when you go to the world's best restaurants, the atmosphere is museum like, with patrons almost scared to have too much fun. EMP was different. Everyone seemed like they were having a really good time. The waiters also seemed to have a sense of humor, and they weren't afraid to joke with patrons or chat with them, cutting the tension that often comes with a restaurant of this stature. 

Gatsby Hospitality:
Eleven Madison Park has the best service of any restaurant we have been to. Hands down. From the moment you walk in, you feel like you're the only patron that matters in the restaurant. But it's not stuffy--the servers joke around, and, of course, they answer literally any question you have about the restaurant in a split second. Special requests? Glad you asked. There is literally a person whose job it is to make people's experiences magical. If a waiter overhears that someone loves ice cream, for instance, you might get a house-made pint of ice cream to take home at the end of the meal. Want all of the desserts instead of choosing just one? Just ask. We did. Want a pet baby lion delivered to your table at the end of the meal? Okay, maybe not, but you get the point. EMP spends a lot of effort on their hospitality, and it pays off.

Frankie's Notes:
We made a special request to be instantly transported to the 1920s, and we are now stuck in a time warp; Shout out to Rita Ackermann (no relation), who painted the large abstract on the wall; Every meal should start with cookies; Not getting a cocktail at EMP is like refusing wine from Jesus; We are regretting not dropping hints about our love of ice cream.

Rating:

5 out of 5 with 2 Michigan Pugs

 

Top Five Dishes of 2017

Listen to this post in audio format on our podcast!

Hangin' with the gang at Maido 

Scallionpancake Travels: 
In addition to our top five restaurants of 2017, we decided to spice things up and rate our top five dishes of 2017. Sometimes, we really love a particular dish at a certain restaurant, or something smaller at a casual place that is worthy of the title of "best dish," when "best restaurant" doesn't quite make the cut. Without further ado, here are our top five dishes of 2017! 

Jason

1. Wasabi Langoustine

Restaurant Tim Raue, Berlin, Germany

This, to me, is the most perfect dish in the world. It's the best thing I've ever eaten, hands down. Enough said. 

2. Z-Man Sandwich

Joe's Kansas City BBQ, Kansas City, KS

The Z-man was a revelation--one BBQ sandwich to rule them all. 

3. Confit Suckling Pig

Astrid & Gaston, Lima, Peru

This was the outstanding dish of Peru to me. The suckling pig mixed with dark Peruvian chocolate in a  peanut broth just combined perfectly together. I would have never thought that the rich chocolate would have gone together with the suckling pig, but it did, and it was great.

4. Sportskage

La Glace, Copenhagen, Denmark 

The single dessert I think about the most from this last year is the sportskage from La Glace in Copenhagen. This is the oldest and most famous bakery in Copenhagen, and their signature cake dates back to 1891 when it was first made for the debut of the play, Sports Man. It consists of crushed nougat, whipped cream, a macaroon bottom, and caramelized choux pastry. It had the consistency of a cream pie, but with almost a health bar taste with the nougat. So good!

5. Mac & Cheese with Crispy Chicken Skin

Haberdish, Charlotte, NC

The Mac & Cheese at Haberdish is cheesy perfection. The key to this dish is the hot sauce that adds a slight kick to the chicken skin. I could eat it every day!

Yvonne

1. Mussel Dessert

Maido, Lima, Peru

Although Maido didn't make either of our best restaurant lists, we both really loved so many of the dishes there. This dessert had local Peruvian elements, like granadilla, mandarin sorbet, and lucuma ice cream. Also, you can't go wrong with an edible bowl made out of sugar! 

2. Doner kebab

Mustafa's Gemüse Kebap, Berlin, Germany

I would gladly wait another hour in line to eat this perfect sandwich again. The meat was juicy and well-seasoned, and the vegetables were fresher than you could ever imagine from a food cart. This kebab was certainly a part of what made our culinary adventures in Berlin special!

3. Tomato soup and rolls

Indio Feliz, Aguas Calientes, Peru

Jason wants to kill me for this choice, but after a seven hour hike through the Andes to Machu Picchu, this tomato soup brought me back to life. I loved the little town of Aguas Calientes, which is completely devoted to tourists visiting Machu Picchu--it felt like a mining town in the American west, only Peruvian style. Also, maybe, just maybe, I picked it partly because it gets under his skin. Shhhh, don't tell. 

4. Ribs

Joe's Kansas City BBQ, Kansas City, KS

I am usually more of a pulled pork kind gal, but these ribs were everything to me. The flavor was 10/10, and I loved the atmosphere in the gas station at the original Joe's location. 

5. Hummus

Mamoun's, New York, New York

I love when Jason takes me to NYC and shows me all of his old college haunts, like the tiny, counter-seating only Mamoun's location he took me to last March. I wish we had a quick & cheap Lebanese spot like this in Charlotte. Their hummus was tangy, fresh, and had the perfect texture. 

Top Five Restaurants of 2017

Listen to this post in audio format on our awesome blossom podcast! 

Incan af

What a year! Scallionpancake traveled three continents in 2017, and during our travels we visited some of the best restaurants in the world. Like years past, both of us have come up with our top five restaurants for 2017. SPOILER ALERT: Next week we will publish our top five dishes of 2017. Stay tuned!

Jason

1. Noma Under the Bridge

Copenhagen, Denmark

The most magical food night of the year for me. The atmosphere combined with the excellent food made for an unforgettable experience. My favorite dish was the "make your own" shrimp tacos. Noma also had a delicious almond cake with lime zest that was out of this world.

2. Momofuku Ko

New York, NY

I've said it before, and i'll say it again, I love David Chang. Ko is his signature restaurant, and it did not disappoint. I had been to Ko at their old location about five years ago, so I was excited to to see what had changed at their new location. Ko is meat-focused fine dining, and I like that. They're most famous for their duck, which they age in-house every week.

3. Franchesetta 58

Modena, Italy

This fall, I took a trip to Italy with my friends Vishnu and Ravi for a ten year reunion of our time studying abroad in Florence. We took a special trip to Modena to go to Franchesetta 58, Massimo Baturo's sister restaurant to his famous Osteria Francescana. It was outstanding and served some of the best Italian inspired dishes I've ever had. My favorite dish was the pumpkin covered in Parmesan sauce with bacon. The sweetness of the pumpkin with the salty, strong flavors of the Parmesan combined with the fattiness of the bacon to make the perfect dish.

4. Joe's Kansas City BBQ

Kansas City, KS

Joe's BBQ in Kansas City has a lot of hype, but it lives up to it and then some. The best sandwich of the year goes to the Z-Man: smoked brisket, smoked provolone, two onion rings, and famous Joe's BBQ sauce on a bun. It doesn't get better than this. We enjoyed our meal so much that we went back the next day and ordered two--one for right then and there and one for the plane ride home.

5. Here's Looking at You

Los Angeles, CA

We went to LA in January, and the standout restaurant of the trip was Here's Looking at You. The vibe from the beginning was just plain cool--we felt like we were in a place where cool things happened and where cool people hung out. Oh, by the way, the food was really good, too. The standouts for me were this fried whole fish and the bar pie.

Keepin' it classy in Lima

Yvonne

,

1. Noma Under the Bridge

Copenhagen, Denmark

I couldn't agree more with Jason--the vibe at Noma Under the Bridge was just magical. It was our first night in my favorite city on earth. The temperature was crisp and the sun was setting along the harbor when we settled into the long dining room table with about 75 new friends from all over the world. The night started with champagne and ended with almond cakes in an antique tin, and that's really all anyone could ask for out of a vacation dinner. 

2. Central

Lima, Peru

Jason and I are still sorting out our feelings on Central (more on that on our podcast), but I do know that I absolutely loved the flavors of so many of the dishes we tried, particularly the dessert made with meringue clay and algae, and the potatoes with an alpaca dipping sauce. Central is the restaurant I would most like to experience again, if only to have more time to figure out exactly which obscure plant we were eating. The creativity on the Elevations menu is incomparable, and going on a culinary journey through the ecosystem home to the most diverse climate on earth was a once in a lifetime experience. 

3. Momofuku Ko

New York, New York

Ko was just a downright fun dining experience; I have never had the pleasure of viewing the kitchen directly from my seat in a fine dining restaurant, and I loved every minute of it. We got to chat with the chefs and it was pure entertainment to watch them work throughout our meal. We saw them prepare the duck from the moment we sat down--it went through step after step of marinating and braising, and then finally we got to try it. Super exciting. Another highlight? The bouncy Japanese cheesecake with shaved truffles. I die. 

4. Geranium

Copenhagen, Denmark

Everything at Geranium was a cut above, from the decor, to the service, to the food. I mean, wheeling out a cart of potted herbs to prepare a hot tea? It was all just next level. The dishes were inventive, like the dill stones and the razor clam dish, and everything had incredible flavor that captured the vegetation-heavy feel of modern classic Danish cuisine. One of my favorite moments here was the final dessert course that included so many little bites of goodness. Also, getting to meet the chef when he was in the back room preparing new recipes was pretty darn cool, too. 

5. Baest

Copenhagen, Denmark

As you heard on the podcast, Jason is rather rude about my choice of Baest, but gosh darn it, I'm sticking to it. Pizza is a simple meal that ranges from good to omgsogood, and that's what I enjoy about it. With five or six top notch ingredients, a well-made pizza can compete with more complex dishes any day of the week. Also, the cured meats and in-house made mozzarella with a drizzle of olive oil and a sprinkle of sea salt basically took me to another planet. Oh, and the dessert! Milk gelato with olive oil? I was in hygge heaven while dining at Baest. 

Maido

Maido in Lima, Peru

Background: 
Maido is owned by Mitsuharu  "Micha" Tsumura and is currently number eight on the "World's Fifty Best Restaurants" list, which is published by the British magazine Restaurant. The list is updated each year, and also includes rankings by region in addition to the main list. The rankings themselves are based on a composite score from previous year's chefs and restauranteurs, as well as restaurant critics. Maido is currently ranked eighth in the world ranking and number two for top Latin American restaurants. You can read more about Maido and other restaurants on the list here. 

Main dining room ropes hanging down. When viewed from above, the ropes form the Japanese flag

Tsumura is a native Peruvian Nikkei who studied in Japan for a while before returning to Lima to open Maido, his first restaurant. Nikkei is a term that refers to Japanese emigrants, and Tsumura's menu reflects both parts of his background--his Japanese roots and his Peruvian upbringing. Tsumura is essentially a prodigy--he is easily among the youngest chefs on the top fifty list, and it's so cool that he has achieved so much success with Maido. 

Checking things out as we wait outside--eagerly early for our reservation

money money money money...MONEY

Eat This: 
The meal started with an assortment of "snacks" before leading to the larger courses. The first course of fine dining is so often my favorite, as I feel the chefs really try to wow with the early dishes, and the tiny bites pack so much flavor. Maido was no exception! 

Snacks

Seaweed tempura

sweet potato cream, squid fermented in beetroot, lime gel

Sushi rice cracker, avocado, trout belly, ponzu gel

Aji negro chawanmushi

Two of our favorite bites from the whole meal

We were instructed to eat the two bites and then drink the custard. This was a top course for both of us. Every little bite and sip was perfection. 

Poda Cebiche

Sarandaja cream, mackeral, shallots, limo pepper, chulpi corn, nikkei leche de tigre

We only had fancy ceviche like this during our trip--we ran out of time for a good old fashioned hole-in-the-wall place, but can't say we are mad about it. The ceviche at Maido was mouthwatering in its tangy savoriness.

Dim Sum

Squid and sea snail cau cau, camotillo cream, crispy white quinoa

The fifty best restaurants list notes this course as a standout dish on the Maido menu. Can't say we disagree! So many textures from the pureed fish, the squid and snail dumpling, and the crispy quinoa.

Choripan

Steamed bread, fish and octopus sausage, pickled vegetables, Japanese mustard, native potatoes

Other than dessert, this was my favorite dish! The Japanese mustard made this little fish hot dog taste like a classic ballpark dog--only about 52 million times better, obviously.

Nigiri

Catch of the day

Basically this was the best nigiri we have ever tasted.

The money shot (in food blogger terminology...not in other worlds)

Why the fish is so fresh: this is two blocks from the restaurant. Lima is so pretty!

Lapas Cebiche

Chullpi corn, lapas, avocado, aji Amarillo leche de tigre

This dish was steaming from the liquid nitrogen corn--yummy and fun to eat!

Liquid nitrogen corn!

Catacaos de Camarones

Green rice tamale, sautéed river prawns, creole sauce, chupe reduction

The chewy mochi tamale was perfect with the rich broth. Look at that tiny bouquet of veggies on the right!

Cassava Soba

Cassava soba, tenkatsu, vongole dashi

For this dish, you were instructed to eat the noodles and then drink the dashi. So savory and delicious. Lots of umami happening here.

Soup made from clam broth

Noodles made from cassava root!

Sudado

Catch of the day, sudado reduction, seaweed

The broth was poured in table-side. Loved this one!

Beef Short Rib 50 Hours

Camotillo potato cream, crispy rice, cushuro, purple corn chowder, black garlic

Yes, this meat was really cooked for fifty hours. It just fell apart when you put your fork in it. This was Jason's favorite course!

Sea Urchin Rice

Chiclayo rice, Atico sea urchins, avocado cream, wan yi, baby corn

This tasted like a risotto and all of the different textures played so well together.

Whew! There you have it! We were so full and happy. But wait--don't forget dessert!

Whew! There you have it! We were so full and happy. But wait--don't forget dessert!

Dessert: 

Reef

Tofu cheesecake ice cream, bread sand, sweet potato, appel with wakame, camu camu, taperiba, and burgundy grape tapiocas, soy milk

This was a game changer. We especially loved the crispy cocoa decoration and all of the textures. Taperiba is a Peruvian fruit--all of the fruits in Peru are ridiculously fresh and tasty, and I wish we could get all of them in the states!

Mussel

Granadilla with mandarin sorbet, mucilage foam, cacao nibs, lucuma ice ceam, raspberries

That's a little chocolate shell made to look like a cacao pod, filled with the lucuma ice cream! Wow. Lucuma is another Peruvian fruit. You can usually find it in the states in powdered form. The desserts at Maido were the best of all three restaurants from our trip that were on the top fifty list. We are still thinking about them!

The prettiest, tastiest dessert of the whole trip.

Drink: 
The signature drink of Peru is the Pisco Sour, and they are everywhere. This was our first meal of the trip, so we enjoyed our first Pisco at Maido! It definitely spoiled us for other Pisco Sours on our trip, because it was excellent. Pisco is a brandy liquor that is fermented from grapes. To the pisco, they add fresh lemon juice, simple syrup, egg whites, and bitters. It is stronnggg and super tasty--not too sweet. 

Day drinking = vacation staple

Jason enjoyed a cold-pressed juice--fresh juices are so prevalent in Peru! 

Muy fresco

Atmosphere: 
The vibe at Maido was so exciting--there was not any music playing, but the constant buzz from the kitchen and sushi bar provided its own soundtrack. We sat at the sushi bar, which is something we love to do--we got to see a lot of action. We watched one of the chefs plate maybe 50 of the egg nigiri dish--it was such a delicate process to keep the yolk from breaking. Whenever any new party enters the restaurant, all of the chefs and serves yell "Maido"--which means "welcome" in Japanese. We had constant smiles on our faces throughout our dining experience. The overall mood was elegant but not at all stuffy. 

Chefs hard at work

Close up of my view. Hi, wavy cat!!

Ropes hanging down into the dining room, viewed from above

Japanese Peruvian Hospitality: 
The staff could not have been more gracious and lovely. They provided the sort of top notch service you except in a restaurant of this caliber. 

Also, they were nice enough to let us behind the sushi bar at the end of the meal for a group shot. And guess what else? The man himself, owner Tsumura, happened to be in the restaurant during our lunch and came by to say hello! We felt so hashtag blessed, guys. 

GEEKING OUT

The Lovers Statue in El Parque del Amor, or The Love Park

Really exciting art near Maido. Can I keep him?!

Frankie's Notes: 
Frankie really wishes he could have been here for this meal, but he can't take long flights due to his dislike of airplane food; This was one of two tasting menus we ate in one day; We really do not recommend that the average person eat such a staggering amount of rich food in a twelve hour period; We, however, are professional eaters--your mileage may vary/try this at your own risk; We also ate some street meat and street fruits on this trip against doctor recommendation; Our bacterial biome is very rich and hardy now; MAIDO!

Rating: 5 out of 5 + two Michigan Pugs