"Masa picked up a cleanly skinned, fist-sized summer truffle and started shaving it over his workspace. A fragrant blanket of truffle petals accumulated in thirty seconds, attracting the gaze of every diner at the counter. He then formed a small spherical rice ball and rolled it around the truffle field with chopsticks, taking care to completely enrobe it. The warm rice adheres gently to the truffle slices, its heat further expressing truffle aroma. He places the rice ball on a lacquered wood pedestal. Pick it up, take a whiff. Intoxicating. Eat it in one bite. The taste? In a word: yes." – hcbk0702 on one highlight of a memorable meal at Masa. The top-end sushi restaurant received three stars last week (one fewer than in 2004) from the New York Times.
"There is a monkfish liver dish currently on the menu that is fantastic. A perfectly seared piece of the liver with a lemon vinaigrette and a grilled green fig on the side. The combination of the slightly fishy, organ-y liver was perfect with the acidity of the lemon and the sweetness of the fig. ... Simple preparation with perfect technique and an amazing result." – MVNYC on Il Pesce, the seafood restaurant at Eataly (seared monkfish liver is a recurring special whose accompaniments change from day to day)
"Second course was pork that had been basically red-cooked and reassembled/pressed under a piece of the skin, then cut into wide and high portions, the skin glazed with hoisin or something similar. It was served with a very few butter-braised tiny favas, a braised radish, a teeny-tiny potato that had been cut to look like an oval gnocco, a cube of sharply pickled sour apple that was very refreshing, and a rectangle of sushi rice that had been browned on one side." – buttertart on SHO Shaun Hergatt