Course 1: Designed after an American classic, the Parker House roll. Made with spelt and rye flour and topped with a brown-butter salt to accentuate the nuttiness of the dough. The bread was accompanied by a salted butter infused with a culture perpetuated for the last seven years, creating a spread full of delicious lactic tang. A terrific introduction to the ethos of Lazy Bear’s cuisine 😋
No matter what the occasion, our private dining room is available for a variety of gatherings, including cocktail parties, chef’s counter experiences, and seated dinners. Available for daytime and evening events, contact firstname.lastname@example.org or (215) 732-3478.
📸: @stevelegato #vetricucina
1 766 hours ago
A fun fact is Dr. Miranda loves Japanese food, and this weekend, he had the opportunity to dine at Michelin starred restaurant Sushi Yoshizumi in San Mateo, California.
“The front- and back-of-the-house teams get along so well, which is a testament to John and Karen’s leadership and familial aspect that they’ve implanted into the matrix.” 💬 General Manager @officialchrisgerber 📸 @galdophoto
3 1887 hours ago
Sweet plantains and duck fat...
Latin twist tonight with marinated grilled flank steak slow-roasted at 180 degrees... we are going to have a buttery Malanga Mash, beautiful plantains with a bacon mojo caper sauce reduction.
🌟🌟🌟 There is a level - you cannot say something else is better. - maybe equal: perfection - that’s a limit.
- Intense pear 🍐 ice cream with slightly sour sticks. Awesome.
- Milk ice cream under white truffle. Very balanced not very sweet. 😋
- Frozen soufflé made of soba-cha (buckwheat tea). Amazing!
- Yuzu cake with gold. Nice sour flavor. 😀
- Chocolate tartelette and raspberry marshmallow.
Dinner is over. The Rolling Stones are playing Start Me Up. 😀👍
👉🔥 If you like top 🍣 or ⭐️ restaurants and want to see more including my homemade 🍣, please ❤️ and follow me @sushi.globe.
1 1139 hours ago
What is the most expensive restaurant you have ever dined at and what was the bill?
Upgrade your standard #sundae with our specialty Chef's Selection Trio: Ice Cream with almond, black currant, strawberry, cardamom; Sorbet with blueberry coconut and concord grape; Served with lemon pound cake, honey gel, chocolate sauce, and fruits. Indulge in this dish with a reservation for dinner this week. #edeninchicago
“Please Sir, I want some more.” - Oliver Twist
I could’ve had a few bowls of @r_ratino@brescadc’s Linguine with White Truffles at @missionmichelin’s recent #WoodmoorSupperClub dinner. We all had a wonderful time sitting around the dinner table chatting about the DC food scene & beyond. Thanks to Kyley for welcoming us into her home! I’m so looking forward to the next dinner 👯♀️👯♀️👯♀️. #MyStorywithMichelin
5 3710 hours ago
Consoliamoci un pò in queste giornate uggiose ☔️ 🍝 🍽
Venite a trovarci da @osottoosopra
Part 3: Julienned porcini mushrooms with Burgundy truffles on a frisée and mâche salad with an alba hazelnut vinaigrette. #chefsapartment
3 12512 hours ago
This Seared Butterfish Sashimi just melts in the mouth. One of the many delicious dishes that are included in our special 6 course Izakaya sharing style menu @isshoni_uk on the 19th November. Book now to join us for this exclusive social dining event www.iolondon.co.uk.
1 1213 hours ago
Michelin Monday: Coconut Ice Cream Sundae from Uncle Boons.
First is a tomato pie that became an instant Lazy Bear classic. Chef de Cuisine Chris Johnson recreated a piece of his childhood to share with our guests, based on his mother's tomato pie recipe. They served a slice with a lamb set, and it may have stolen the show during that course.
First they prep heirloom tomatoes by thinly slicing, salting, and smoking them above our barbecue for a few hours. This adds some smoky flavor, but also dries them so the pie isn't too wet when you cut into it. Layered into the crust with the tomatoes are caramelized onions, garlic, and hard summer herbs. The topmost layer of the pie is a mix of Duke's mayonnaise (it has to be @dukes_mayonnaise for that authentic flavor, the best mayo in the world) and @fiscalinicheese cheddar that gets browned and crusty when the pie is baked (see second photo).
The other garnish (third photo) is also a tomato, this time an Early Girl tomato that gets peeled, seasoned, then smoked and dried above a grill for a full day. Throughout the day, we baste it occasionally with tomato water, some of Chef Chris's vinegar, and liquid shio koji. Over the course of the day it gets shriveled and wrinkly, smoky, and concentrated in flavor. Then we submerge it in olive oil overnight. The next day, we warm it up gently and baste it a bit more. It sits on the plate on top of a black olive crumble, and we grate fresh horseradish onto it. It's a flavorful pop best eaten in one bite.
Tomato season has come and gone, but don't be surprised to see the tomato pie on the menu again next season.
Photo credit: @lazybearsf -