My wife and I have been going to Paradiso since shortly after it opened 10 years ago. Over the years, we have developed a great friendship with Lynn. In fact, the night before my wife went into labor, we had dinner there. We always joke with Lynn that she has been feeding our daughter since she was in the belly. We felt privileged to share this dinner in honor of her.
Shortly after we were seated, we saw Georges Perrier himself enter the restaurant. At the end of the night he gave a wonderful speech and tribute to Lynn.
What else can I say about the meal except that it was incredible. It was also wonderful to see all of the chefs in the kitchen helping each other as needed. As each course was being prepared, they all helped plate and serve the dishes. Egos were definitely checked at the door.
And as you can see in the picture, we also managed to have each chef sign our printed menu next to their course.
Passed Hors D’Oeuvres/Lynn Rinaldi, Paradiso
Carne Crudo, Potato Chip
Hamachi, Paddlefish Caviar, Tuille
Sea Urchin, Testina Crostini
Bread Basket/Jonnathan Yacashin, Noord eetcafe
Olive Foccacia & Chestnut Boule
First Course/Chris Kearse, Will BYOB
Winter Market Vegetable
Raw, Pickled, Cooked
Second Course/Nicholas Elmi, Laurel
Kombu Cured Fluke
Easter Egg Radish, Citrus, Dill
Third Course/Luke Palladino, Palladino’s
Mushroom & Tallegio Crespelle
Fourth Course/Franca DiRenzo, Tre Scalini
Squid Ink Pappardelle
Fifth Course/Johncarl Lachman, Noord eetcafe
Clams and Zuurhool
Littleneck clams, Braised Cabbage, Smoked Sausage, Bacon, Caraway Beer Broth
Sixth Course/Townsend Wentz, Townsend
Escargot & Brussels Sprouts
Bacon Sherry Crème Fraiche
Seventh Course/Lee Styer, Fond
Foie Gras Soup. Asian Pear
Eighth Course/Corey Baver, Izumi
Mortadella Stuffed Quail
Porcini Mushroom, Parsnip Puree
Ninth Course Dessert/Jessie Prawlucki Styer, Belle Cakery
Amaretto Ricotta Cheesecake, Almond Crumble