Dinings

I remember a time when sushi wasn't popular (in Europe and USA obviously, it's always been popular in Hong Kong), when people would wrinkle their noses when they heard "raw fish" and gag when they smelt it. Then Nobu came along and everything changed. Nobu can probably take the credit for making sushi sexy; Raw fish became haute cuisine and the regular A-lists clients made sushi glamourous. Back in the day, everyone went to Nobu. Whether you were a sushi fan or someone keen to impress a date or celebrating a birthday, Nobu would probably be on your list. Sadly, after enjoying years of success, Nobu lost its way and is no longer a go-to sushi restaurant for true sushi lovers. What was once cutting edge (sushi with South American twists) was being imitated, and done better elsewhere. Now the restaurant offers more of a scene than good food, a destiny a lot of hyped up restaurants sadly face. Perhaps its the recognition that restaurants should be about food that prompted the founder of Dinings to leave Nobu. Whatever the reason, it would proof a fruitful decision as after 6 years in business, Dinings is still as busy as ever. 

I remember when I first visited Dinings, in the first months they opened, it was for a birthday dinner. We sat cramped in the tiny enclave downstairs, all wondering how this threadbare sushi restaurant will fare in its food. After tasting my first wagyu truffle sushi, I was hooked. The memory of the wave of "OoooohhhhMyyyyGOD"s that followed after we tasted the sushi still brings a smile to my face. We were wowed so completely that we ordered several of the sushi multiple times after, as if we would never eat such wonderful food ever again. I've since visited many times, but a little less in the past 2 years. So when I went back recently and found the sushi still amazing, I just had to write a review. 

What I love about Dinings, like Sushi Tetsu, is the fact that this is a sushi restaurant that focuses on sushi, NOT selling cocktails to bankers and brokers (Ahem Nobu Berkeley). It's a tiny restaurant, with a sushi bar upstairs and a handful of tables downstairs. It's modest interior evokes the zen of a temple. The food on the other hand, is the complete opposite. Creative and unique creations grace the pages of the menu of Dinings, you won't find a salmon avocado roll here. I also appreciate how their sushi menu is presented: the fish as a heading with the various different sushi styles listed below them. So if you're feeling like having Toro (fatty tuna), you look for the heading "Tuna" and you'll see a list of 6 sushi styles, of which 5 contain the word "toro". If you like Toro like I do, restrain yourself and don't be tempted to order all of it. There's so much to choose from in terms of fish and style, be daring and try something different. Look out for the specials menu as well, as they usually have amazing stuff on there that are in season and worth ordering. 

To start, we recommend the Tar Tar Chip. It's like a mini Taco, a homemade chip (that looks like a pringle) with a mound of seafood or meat nestled in them. 

Scottish native lobster with miso Americaine sauce

Sushi in Dinings are made of super fresh fish and we love the combos the chefs think up. One of best sushis I've ever had is their Wagyu Beef and Foie Gras sushi, Wagyu Beef and Truffle sushi. It may seem odd (to some, like my boyfriend), to have Foie Gras served in sushi, but it's very popular in Japan, besides, who says sushi has to be made with raw fish only?

Scallop Sushi

From left to right: o-toro (fattiest), chu-toro (medium fatty), Akami, "zuke" style sushi "tabekurabe"

Special of the day: Turbot sushi

One of my favourites: Wagyu beef with Foie Gras. The first time I had one of these, I ordered another one straight away. The beef is lightly seared; it's succulent, juicy and tender and the whole thing just melts in your mouth. 

I love soft shelled crab so I always order Spider Roll everywhere I go if it's on the menu. But only in Dinings does it come out looking like this-- fresh leaves and herbs stacked in abundance. 

Another special of the day: Ikura (salmon roe) with onsen tamago (poached egg japanese style)-- Love the bite to the ikura contrasted with the silky egg

Fresh water eel and pan-fried foie-gras roll with sweet soy sauce

Special open sushi roll "Capricciosa"-- A vegetable futomaki roll topped with over 6 different types of fish specially chosen by the chef

Char grilled creel-caught Scottish langoustine with yuzu-kosho and garlic. 

Black sesame pudding with sesame ice cream

Truffle Ice cream-- I was a bit skeptical before trying it, I thought it wouldn't taste like truffle or that the truffle flavour would be really underwhelming. Luckily, I was wrong! Being used to having truffle in savoury dishes, I was surprised how well it worked here. 

While there are many sushi restaurants in London, there aren't that many in the league of Dinings and Tetsu. Most of these restaurants are about the "scene", so they're overpriced and serve less than fresh fish. I was recently in Roka and while the grilled food was done well, the sushi was less than stellar (Zuma is better). The thing with sushi is, if the fish isn't fresh, it tastes off. While some may not care and just dunk the sushi in a pool of soya sauce, I think to pay the (hefty) price tag of sushi means you should get the freshest fish that's available. In my opinion, the sweetness of fresh fish is one of the greatest things to taste and if you don't know what that's like, seek it out and you'll never want to eat substandard sushi ever again.

Eleven Madison Park

New York is a great city for foodies. The city offers top notch fine dining as well as scrumptious pizzas and burgers. It's a city where you can have a great meal on 5 dollars as well as shelling out a couple hundred. Having eaten at a few of Thomas Keller's restaurants, I had originally had my mind set on Per Se, but the tales of hit and miss quality were discouraging so I looked elsewhere. When I ask friends which fine dining restaurant they recommended in New York, Eleven Madison Park gets a mention, all the time. "You have to go" my friends urged, "it's soooooo good". So I called to book (much easier than anticipated). 

We arrived to find the restaurant housed in an impressive, 2-3 story high ceilinged hall. Light and airy, there was not a hint of pretension anywhere. There was no menu, so every dish came as a surprise (except for the courses we'd caught glimpses of while they travelled to other tables). Food was utterly superb. Each plate was elegant and understated. There's a focus on flavour and execution rather than superfluous decorations. What made the meal special was how the theme of "American food" was woven into the menu-- cheese biscuit, clam chowder, tartare, egg cream and pretzels. Too many fine dining restaurants stick to the safe choice of serving French food so its refreshing to see chefs rework American classics and serve it as haute cuisine. The meal took 4 hours but the rhythm of dishes were steady. Service was impeccable and our servers were knowledgeable, taking us through the evening with little anecdotes about the dishes we were served.  

Cheddar: Savory Black and White Cookie with Apple. Moreish and buttery

Oyster: Wood Sorrel, Buckwheat and Mignonette

Asparagus: Custard with Caviar and Rhubarb

Surf Clam: Fava Bean, Meyer Lemon and Green Garlic

Littleneck Clam: Clambake with Whelk, Parker House Roll, and Chowder

Foie Gras Seared with Pencil Asparagus and Potato Crumble

Foie Gras Terrine with Black Truffle and Asparagus

Carrot Tartare with Rye Bread and Condiments-- You're encouraged to mix all the condiments together to make an accompanying sauce. The carrot is cooked and brought to the table to be shredded. 

Lobster: poached with snap peas, morels and sweetbreads

Nettles: Creamed with fingerling potato and goat cheese

A beautifully presented duck is carried to each table to show diners how it's done

Duck: Roasted with PIstachio, Rhubarb, and Fennel Braised with Foie Gras and Potato. This was the star of the evening, never had I tasted a more perfect duck

Picnic Basket??!! Our server leaves the basket on our table and we explore its contents

Complete with paper plates, cutlery and plastic cups, a pretzel stick and condiments

We take out the bottle of Beer

And finally we find cheese and dried fruit. The cutest and most elaborate cheese course ever

Malt: Egg Cream with Vanilla and Seltzer-- Light and frothy

Celery Root: Creme Cake with Apple Sorbet, Walnut and White Pepper. This was the only course I didn't like. After all the savoury courses I was ready for a real desert (one that was sweet)

Sheep's Milk: Cheesecake with Mango and Peanut, so light!

A Magic Trick: After we had finished our cheesecakes, we were approached by our server who was holding a deck of cards. Each card showed a different ingredient. Cards were shuffled and I cut the deck a few times, then we picked two cards out of the deck. I got Mint and Oliver got Orange. We were then instructed to lift the serving glass (of the cheesecake) and the corresponding chocolate lay rested underneath!! What was more mind blowing is the fact that Mint is my favorite flavour when it comes to chocolate while Orange is Oliver's, what are the chances!

Pretzel: Chocolate covered with Sea Salt

A satisfying and memorable meal to say the least, Eleven Madison Park is definitely a restaurant worth trying.

Alinea

Someone wrote that haute cuisine is the new conceptual art; in some cases that means food that cannot be appreciated because it’s trying-too-hard to be complicated but doesn’t deliver on the simple request people have of food: serve me something I like to eat. But in other cases, food can be prepared so perfectly it is ethereal, transcending being “food” and “meal” and venturing into the realm of art. 7 years ago that was “The Fat Duck” for me; last week, it was Alinea in Chicago.

When I was planning for my trip to New York/Chicago, I knew Alinea was my top choice for restaurants because apart from its 3 michelin stars and a ranking of 15 this year (7 last year) on San Pelligrino’s Top Restaurants of the World, it keeps topping “restaurants to visit” and being billed/voted as the “best restaurant in USA”. But like all the restaurants that occupy the highest echelons of these lists, they are notoriously difficult to book. To get a booking requires foresight and persistence. Alinea operates a completely different system to any other restaurant I’ve been. Like a trip to the theatre, you buy (and prepay) for tickets to Alinea. Tickets sell out quickly whenever they become available, so follow them on Twitter to stay informed of when tickets become available and for last minute cancellations that free up spaces. When I got my hands on two tickets for a 5:45 pm seating on a Monday, it was like I won the lottery! My boyfriend on the other hand wasn’t too thrilled with the “pay now, eat later” system, but eventually we saw the logic of it, more on that later.

We arrived at Alinea to be greeted by someone at the door with a clipboard and an ear piece. Two other guests were just going through the door and we waited our turn. We were informed that our first course awaited us in the hallway. As the door opened, light shone into a dimly lit hallway-- a garden path with hanging flasks and branches of flowers suspended from the ceiling. Once the door closed, it was so dark I wasn’t sure where to look for the course, which ended up being cotton candy nestled in flowers on the wall. The hallway may have been short, but in those 10 steps between the entrance and the door to the dining room, it transposed us into the fun culinary world of Grant Achatz.

We sat down on a massive table and Oliver speculated that we needed such a big table because of the dishes that would be served, he was right. There were 2 glass vases with flowers in it that would serve as a serving platform in the third course. We were not given a menu (like Eleven Madison Park) which served to heighten the suspense.

Second amuse bouche was served on a spoon and it could be the most beautifully constructed “course on a spoon” I’ve seen. I usually roll my eyes a little when a course comes out on a spoon, normally a jelly that’s lack lustre and a menu filler, but not this one. The first thing I notice is the underside of the spoon that had crispy little bits stuck to it. On top there were green, yellow, pink gems that made the course look like jewellery. Both texture (mixture of crunchy and sticky) and taste (substantial for a spoon) were amazing.

Next up was an impressive medley of 7 components made of big and small glass containers each containing different goodies and a hot stone. After our server had finished setting all the glassware down, there was an impressive wall of glass from my left to right. On the left there was a tall glass with ginger, lemon grass and star anise, onto which our server poured a broth and I’m instructed to dunk a skewer of fish into it. Next up is the fried prawn head perched on the lip of the glass, with a very Asian sauce smeared in the inside. It was so good I ran a finger to mop up all the sauce. Then there’s the prawn sashimi on ice and scallops cooked on the hot stone. One of my favourites was the jar sealed with a leaf. Untie the string and a strong smokey smell drifts up. Inside was a piece of fish, lightly charred with a robust flavour. After that we had a palate cleanser—pineapple bits with ice shavings. We were so carried away that we had forgotten about the bowl of tartare that was floating in the flower vase.

               

               

The next three dishes were all perfectly executed. Smoked rabbit with salad was slightly acidic; the octopus dish was refreshing (a first for me in fine dining) and when the cheeks came out (so tender), I started thinking this may be the best meal I’ve had. Hot potato, cold potato with truffle was next, a simple concoction, seemingly suspended in mid air, it was humble but divine.

Then came the duck, quite possibly the best dish I’ve ever had in a fine dining restaurant, or ever. 5 ways of duck (foie gras, duck breast and duck confit plus 2 others) were served with a plate that was described as ?????? on the menu. There were 58 different ingredients on the plate and we were encouraged to pick and choose the ingredients that appealed to us. There were nuts, herbs, jellies, purees, freeze dried bits, berries, olives, fruit peels etc etc So instead of having one course, we had a dozen little courses by pairing different ingredients with the duck. You just couldn’t get enough of this dish, there was always more you could experiment.

               

What followed was a ravioli and we were instructed to devour it in one mouthful, otherwise “there would be a huge mess”. Upon biting into it, a soup of truffle bursted in my mouth. For a truffle lover, it was a little moment of heaven. Then we were served a palate cleanser of different ginger from Hawaii.

Two balloons floated towards our table, “the balloon and the string is edible, but don’t swallow the needle!” We took turns filming eachother holding the balloon with two hands and bringing it to our face then sucking it all in. It was apple flavoured and sticky and filled with helium. We giggled as we spoke with Mickey Mouse voices. Next up was strawberries and cream, more conventional than the last, but refreshing and light. Then we slurped raspberry fizz through a glass straw.

             

             

             

             

The time had come for the finale; our servers stripped our table of its white linen and replaced it with a grey rubber film. The crockery and cutlery were set down one by one, slowly, building up the suspense. Then Grant Achatz himself appears, holding a brown bowl and positioning it in the middle of the table. He pours a liquid into the bowl and mist rises. A spoon is picked up and Chef Achatz starts painting, the table has become his canvas and he fills it with flamboyant strokes and deliberate dots of red and yellow sauce. This mesmerizing spectacle ended when Chef Achatz suddenly picks up the brown dome and smashing it against the table, revealing it’s contents—cotton candy, waffles and freeze dried bits (cream maybe?) and the brown bits are chocolate. We pick up our spoons and we devour the masterpiece, theatrics aside, flavour and texture were impeccable.

             

I loved Alinea; it was original, exciting, artistic and beautiful. Service was speedy (the whole meal took under 2 hours) which meant we still had the rest of the night to explore Chicago. The fact that we had paid for the meal beforehand also meant that the evening didn’t end with a big fat bill that sometimes sours the experience a little. Alinea may have slipped from 7 to 15 on San Pelligrino’s list, but Grant Achatz won “Chefs’ Choice Award” and he deserves it.