Michael Voltaggio’s final dinner service
This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.
Voltaggio pulled out an entire spectrum of flavors for Saturday night’s meal. There were 21 dishes on the menu, and highlights included: the amuse bouche of gougère with caviar cream paired with a tomato pate lolly (pictured); strawberry yuzu foie gras terrine with arugula sponge cake and minus-8-degree balsamic spheres; Kurobuta pork belly with bok choi kim chi, sweet potato preserves and peanut butter powder; Thai-style halibut cheeks with coconut rice, baby leeks and red curry; and potted deconstructed carrot cake sorbet. (KevinEats has an illustrative gallery of the entire menu here.)
General manager/sommelier Josh Goldman rocked out unconventional beer, wine and cocktail pairings throughout the evening, while the inundated chefs finally pushed out the last plate around 1:30 a.m.
Goldman and Voltaggio will team up on the ‘Top Chef’ champion’s upcoming venture, which he hopes to open by the end of this year. A few weeks back we got some details from Voltaggio about his plans, but can’t wait to hear more about what’s next. Best guess is it won’t include lace drapery or a black tie dress code.
-- Krista Simmons
Follow me on Twitter @kristasimmons