NYTimes_un says:
Pete W. says "The XO sauce is a complicated jumble of sweet and savory, crunch and chew, pork and seafood. The espuma is the opposite: a smooth, rich wave of foamed butter. What they do when they meet is the secret of this dish."
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NYTimes_un says:
Pete W. says "Even if you are experiencing uni fatigue, this bowl of pasta is worth a taste just so you can experience a carbonara made from sea urchin."
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NYTimes_un says:
Pete W. says "The bright, fresh, spicy green sauce served with sliced raw fish — made from shiso, wild ginger, jalapeños and yuzu — is one of those rare fusion recipes that feels not just natural but also inevitable."
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NYTimes_un says:
Pete W. says "Not a pastry but an elegant mushroom terrine, with buttery, tender stems of king trumpets folded and folded, layer after layer."
The app may no longer be availble, but you can still follow @foodmento for the best eats in LA and beyond. DM Jeff to say hello!
NYTimes_un says:
Pete W. says "Eating this should be a spontaneous act: You’re on the Bowery, you see that there’s no line, and you strike like a Predator drone."
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