We decided to eat light because of the very hot temps in LA recently So I called WG and made a reservation for lunch today, then they transfered the call to Chef M. Naturally with so little notice I didn't expect that Chef Michael could "whip up" something so incredible that it was a "lunch" life altering experience(foodwise), I was wrong. WG's food is NYC quality level and you can't say that about many LA restaurants. The simple menu consisted of:
Unbelievable Sea Bass Sashimi W/Avocado Coriander Seed/Tangerine Vinaigrette,w/ a scoop of American Caviar(WOW!)(take note Matsahisa)
Poached Kumamoto Oysters,Wild Wood Sorrel Mushroom/ Spinach/ Soy Puree w/ a creamy Sauce(reminded me of FL "Oysters and Pearls") Fantastic!
Grilled Fresh Oregon Porcini Mushrooms,Smoky Potato& Fresh Dug Garlic(baked or seared)w/aged Balsamic V
Crispy GIGANTIC Softshell Crab Tempura (posed standing up),Crushed Sesame Carrots,Yuzu Kosho Emulsion , Black Sesame Puree (Best SS Crab we have ever had, it was huge)
Foie Gras(thick and perfect seared with crust), First of Season Cherries, Apple Puree, Hot Apple Jelly, Mustard Greens
Turbot(main course) Tiny Chanterelles, Fava Beans, Carrot Emulsion
Asst Cheese Plater with Poached Pear, Dried Fruits
Desert: Napolean "FRESH" Blue Berry Lemon Cream (oh my!)
Chef MC stopped by and asked how everything was, we just looked at him and asked can we return tomorrow and do it again? He answered, NO! The tasting menu will be different tomorrow(it's always changing) depending on what's available, lifes not always fair. Maybe Valentino's for lunch Fri?
Updated 1 year ago | 39
Updated 1 year ago | 5
Updated 1 year ago | 0
Updated 4 months ago | 6
Updated 1 year ago | 13