Riso Cacio e Pepe – Inspired by Massimo Bottura

A simple risotto spiked with handfuls of Parmigiano Reggiano and black pepper would have been the safe route to take when putting together a dish inspired by Chef Massimo Bottura, the featured chef from the first episode of Chef’s Table.

I tried to stay away from that, to riff on the theme of risotto, but create something new, something that nods to the classic dish.


Naturally, the solution was to watch what Mr. Bottura did when he sought to create a dish to showcase the best of Emilia-Romagna. I quickly realized that one item had to retain its star status, the cheese. As I said, this won’t be like making traditional risotto, but it graciously shows its respect. Everything is done separately and brought together at the end. At home, our rice making process is basic. High quality rice, butter and water go into a covered pot on medium-high heat for about 15-20 minutes. For the science of cooking rice, search elsewhere, this isn’t “How to Boil Water.”

Riso Cacio e Pepe

2 cups Arborio rice
1/3 lb chunk of Parmigianino Reggiano  (½  finely grated, ½  finely shredded with rinds set aside)
1 cup milk
4 Tbsp. butter
4 eggs
Salt and pepper to taste

While the rice cooks, in a separate saucepan on medium-low heat, pour in the milk (organic grass-fed or raw if you can find it) and add the rinds from the Parmigiano-Reggiano so they can steep for about 20 minutes. You can steep the cheese on a lower heat and longer to achieve an even deeper flavor.

In the meantime, preheat your oven to 350°.

On a nonstick or silicone cookie sheet, make four small piles with the shredded cheese, and flatten them out so they are circular and level.

Bake for 10-12 minutes. Remove and let cool. Once cooled, they will be crispy discs of cheese, cracker-like in texture.

Once the rice is done, discard the rinds, and pour the milk into the pot along with the grated cheese and half of the butter. Turn the heat to low and whip the rice vigorously with a spoon or spatula until the cheese and butter are completely incorporated. You’ll end up with a viscous, rice pudding-like product.

Then, fry the eggs with the rest of the butter until they’re over easy, the yolks are going to be very runny.

To serve, divvy up the rice into four deep bowls, making a crater in the middle. Place your egg in the crater and break the yolk. Season with salt & pepper, emphasis on the pepper.

Place a Parmesan disc on top to cover each bowl to make a crispy, cheesy lid

Resist the temptation to stir it all together. I chip away at the Parmesan disk as if it were the top layer of crème brûlée, scooping up a little yolk, a little crispy egg, and a lot of the creamy, Parmesan tinged rice.

Elements of risotto, pasta, with Parmigiano as the star, all combine into one decadent bowl. I sincerely think this dish pays a great deal of respect to episode 1, and its focus on the magic of the Mr. Bottura’s home region. Enjoy!

The Dinner Party Project – Orlando, FL

Have you ever looked back at how a set of coincidental circumstances lead you to a certain moment? Considering that moment, did you think about how statistically unlikely it was to reach it? You’d think for me to find myself eating with seven other folks in a warehouse, in an undisclosed location somewhere in the urban throngs of Orlando, would take some planning. Nope, it was an utter fluke. A fold of the cloth in the other direction would have led me down another path without any knowledge of such an event.

The Dinner Party Project spread

This particular wormhole opened up while folding up fancy napkins with a lady in the middle of nowhere, on a farm, in a field where chickens are free to roam. We were both hired guns brought on to aid with service for one of Outstanding in the Fields Winter tour of Florida. (It deserves a post all to itself, but if you haven’t heard of OITF and you like fresh food from the sweat of a farmers loins, please check out their operation.) We worked in silence, intricately folding napkins, until she put on some tunes. I don’t think either of us could stand the lack of conversation, so she asked what I did for a living. No one wants to talk careers with a postal employee, so I deftly shifted the focus to her. This girl ran down an impressive list of pursuits and causes. Of course the only one that mattered to a person with such food focused pursuits such as myself, I zeroed in on the last one in her list. She casually explained of her involvement in a small, just born Orlando based dinner party club. I believe something like, “no way, that’s awesome,” so eloquently left my mouth. After chatting for a very short time, I was called away to do some grunt work.

The night ended and I never got the name of her project. I was however able to recall her last name, though how last names ever came up in the conversation I’m not sure. The only time I heard that particular family name was from acquaintances in my town. Wouldn’t you know they are related? She just so happened to be my friends’ sister-in-law. A few weeks went by and I started looking at some of the farm table photos online from that night and saw user _thedinnerpartyproject_ had posted a photo.

All was not lost. Things started haphazardly coming together.

I began following and became enthralled at what was going on with her venture. Two dinners a week with eight seats chosen by random lottery system, all of them appeared to be completely sold out since the project began. I wanted to be a part of this, I had to, but when would I ever realistically get the chance?

The Dinner Party Project spread 1

Last week while on a business trip requiring an overnight stay in Orlando, I noticed that they had a spot available the same night I was to be in town. I quickly responded and managed to be the guy who would fill the empty seat. I’d like to extend a hearty thank you to the person who decided to cancel the day of the dinner. I assume you regularly plan poorly. Thankfully, your bad planning really benefited me that day.

I’m not ashamed to admit that the only reason I wanted to join in on this supper club in the first place was for the food created by incredibly talented Orlando based chefs. Food for us is everything. We won’t write about anything if the taste just isn’t there, no matter what your cause is. Good food can cover over a multitude of sins. I would be glad to sit in silence with a group of disgusting eccentrics, if in exchange, I received a great meal. Conversation, networking, and general socializing is way down my list of priorities. Still, I feared I had committed myself to a night of eating with weirdos, as I anxiously drove from SushiPop in Oviedo, after pre-gaming on fatty bluefin tuna bellies and house smoked salmon nigiri. This turned out to be a small, albeit precautionary meal.

There was nothing to fear.

On this night of course, I ate well. The guest chef was a former crew member of some of my favorite spots in town. Michael Garcia, formerly of Ravenous Pig, Cask & Larder and The Smiling Bison treated the eight of us to a Cuban inspired feast, with a hard nod to modern technique. The plates of food that came out were beautiful, though they tasted even better than they looked. Especially the work of art that was our first course. An heirloom tomato salad with charred onion and a streak of avocado marble brought me back to the first time I studied Van Gogh’s Water Lilies collection in person. I really took to the braised flank steak, made into ropa vieja that towered over a plateau of culantro rice. The complexity of reduced tomato sauce with a stellar balance of acidity and sweetness, it would have made my Nana proud. Though, she wouldn’t have gone to this event because she doesn’t drive at night. The last course, and arguably the best received by all, was coffee infused pots de crème, with a salty caramel apex and a custardy cinnamon sugared churro. I dug into that custard with my churro like Mikey, Mouth, Chunk and Data looking for One Eyed Willies treasure.


If you were to take the food away, and asked me to come to a mixer in a warehouse, with a group of people I might not ever see again, the answer would be a polite, “no thank you.”

So, obviously it helped that the food was great. In all honesty, I think the experience of conversing with these new friends, making new connections, finding common ground with people who don’t necessarily have similar interests was more memorable than any meal I had had that week, and for the record, I ate well last week.

I think an event like this, if not exactly this, should be implemented in every city. Surely your town can drum up 16 random people a week to get things going. I feel as if society has been slowly losing their ability to converse and function on a casual level. We’ve all slowed down in our ability to get together for no good reason, adult and child alike. As my host graciously suggested, we ditched our phones for the evening, and it was a relief to many of the guests, myself included. Other than snapping a couple of shots that were preapproved, mine stayed right were it belongs, right under my butt. I don’t know, maybe I’m starting to sound like “drunk uncle,” but I remember when get a together meant something. Nowadays, it’s just could you e-mail me dinner, can you fax me a hug? Ipad, Ipod, Iphone Idontknowanymore!

It was a highly delightful and enlightening evening with a group of complete strangers, sharing stories and ideas that quite possibly wouldn’t have been told so freely, if at all, if it were just a group of old friends going through the motions of catching up. No one had to keep up appearances. Instead it was a chance to meet seven new friends in one shot. For someone who has been married for nearly 14 years, you sometimes take for granted getting to know new people intimately. This meal, in a way, gave me a chance to exercise my storytelling ability on subjects that didn’t involve food, an exercise I sort of miss. If you have the chance to get outside of your comfort zone and put yourself out there to be part of their random guest selection process, I can guarantee that you’ll gain a great deal of fulfilling memories afterward.

The Dinner Party Project serves the Orlando area every Tuesday and Wednesday, with a suggested $40-$70 donation per guest. It’s highly suggested that you attend the dinner alone, although they don’t discourage couples. They usually last around 3 hours, which includes passed appetizers, cocktail, wine, and a 3 or 4 course sit down meal with coffee service afterwards. You can go to www.thedinnerpartyproject.coin order to sign up and be registered for their lottery system.

Namu Gaji – San Francisco, CA

Have you ever experienced the worrisome feeling that if you don’t get something (usually food), while you have the chance, you just might die?

Everyone has an inner child, that slightly spoiled sliver of our mind that manifests itself when we’re faced with a strong yearning. I felt such a yearning recently during a trip to San Francisco. The source of my lust was Namu Gaji, a small Korean establishment at the corner of 18th and Dolores, just down the street from Tartine Bakery in the Mission.

Namu Gaji spread

Eater has become an oft used resource of mine for finding new and delicious destinations (what about Yelp you might ask…well here’s a hint). I found Namu Gaji mentioned there not once, but twice, as a place to be held in high regard. One of the many reasons are their time-specific menu items that are only available during certain parts of the day and sometimes on weekends. One of these is the KFC. We here at Eat a Duck have learned that when a restaurant deems it necessary to announce the limited supply of some extremely popular item, you’d better be the first in line, because a double down on deliciousness is in order.

We arrived in San Francisco from Palo Alto the morning after a wedding with a mere 36 hours of eating available to us. Hardly a lot of time, but in a city so magnificent, you can cover a lot of ground fast. While Jimmy was indisposed with his groomsmen duties, I hunkered down in the hotel room carefully planning our unrestrained campaign. I couldn’t get Namu Gaji out of my mind, every conversation Jimmy and I had during the wedding weekend centered on where we were going to be eating, and I made sure to pepper Namu Gaji’s name in there liberally. “I hear Namu Gaji is nice this time of year…Jimmy, did you know Namu Gaji is open for brunch?…Jimmy… Namu Gaji?”.

My persistent pestering paid off as we added Namu to the itinerary with the goal to arrive as soon as the doors opened. We ended up arriving 15 minutes after opening, and scampered toward the door like two teens who’s pubertal urges drove them toward the entry gates of a Color Me Badd concert ca. 1993. There was already a crowd of people lined up along the glass wall, happily slurping up bibim and ramyun soup out of oversized clay pots. They were so big and full of scalding broth the cast of Friends would have difficult handling them. At every other table, we spied beautiful people corralling fat, slippery noodles and morsels of the chopped 4505 SF hot dog that bobbed on the surface of the Ramyun. We had to order. Only then did we see, when served, there was also a delicately oblong panko fried soft egg peeking out of the broth, presenting itself in a request to be devoured.

Namu Gaji Ramyun

By this time, the meal had been ordered and our amuse of one “real” Korean taco, with beef bulgogi, rice and a couple of different kimchee arrived all wrapped up in a nice dark green nori “shell”. We made quick work of the taco, admiring the flavorful combination of the beef and its contrasting kimchee mates. Coming in at around 3 1/2 bites each, they’re the perfect size to get the synapses firing. After this morsel, all that stood between us and the heralded KFC was time. It should be noted at this point, the restaurant had been open for about 25 minutes and every table was now full with more people crowding the order counter.

Namu Gaji the %22real%22 Korean taco

The space is the perfect size, tiny. Any smaller and it’d be claustrophobic, any bigger and the energy might not fill the room. You can smell the dishes near you and it’s intoxicating. We had no idea what to expect when our main arrived. I read KFC (which stands for Korean fried chicken) expecting simply a better version of what I already knew.

It came in a checked paper lined basket with fixins on the side. I couldn’t tell what the accoutrements were at first aside from the pile of pickled daikon and a small cup of gravy. I had a hard time picking up the freaking chicken as it was so freaking hot my fingerprints almost burned off. I had to throw it down at least three times as the temperature was hovering around thermonuclear. This proved to be both rewarding and perilous. Subsequent attempts to pick up the angry bird left a residue of sticky glaze on my digits that I greedily lapped up like a victorious lion. It gave me a chance to taste what all the fuss was about. The only downside was that waiting is hard. A lovely coleslaw with kimchee and kewpie mayo grabbed Jimmy and wouldn’t let go, or was it the other way around? Ah yes, it was Jimmy who greedily wouldn’t share the slaw, as it was probably the only symbol of  roughage he ate all day.

Namu Gaji %22KFC%22

When cool down time was over, Jimmy and I ripped into the thigh and breast portions, discovering how wonderfully crisp and fragile the “batter” turned out to be. The chicken itself was incredibly moist, the result of what had to have been a lengthy brine or marinade procedure. The dashi gravy was the figurative icing on the cake, to what was the single best dish I had that day. Full of nearly every flavor descriptor I can throw out there, this gravy had it all. From land, sea and air, each had their own element to make up this one perfect bite.

I couldn’t have been happier with the meal, as I keep thinking about not only the KFC, but the experience in general. It was a fast meal but a great one. I took a lot away from the dishes and hope to use them to my advantage in my kitchen as it has affected my food philosophy greatly. More and more we find cooks looking to feature their rich culture, using what I would consider classic American comfort food to bridge the gap. Namu Gaji does this to a superlative degree, better than almost anyone else out there.

Namu Gaji on Urbanspoon

Sakaya Kitchen – Miami, FL

If you know me, you know my food habits. One of those being my obsessive need to sniff out the best eateries in town, particularly when I’ve just moved to a new one. Part of this quirk is innate, it’s something I’ve done for years, and part of it was encouraged by Logan,  a legendary food detective in his own right. When the two of us get together, very few restaurants worth visiting elude our noses, and this past visit was no exception.

The gang was all together, Logan, Lobe (my sister, a.k.a. Sara) and myself. We embarked on a late night wander around downtown Miami with the intention of finding some tasty, yet-to-be-discovered places to get a great plate of food.

After hitting up a sleepy conveyor belt sushi joint, we turned a corner and there it was, Sakaya Kitchen, an Asian brasserie/gastropub of sorts, just the thing we were searching for. The enormous neon pig in the window was enough to motivate a brisk walk across the street. Upon entering, we were faced with a gargantuan floor to ceiling menu containing countless dishes, all of which seemed to involve pork, duck, beef, shrimp or some combination of those.

Now for those of you who have had the pleasure of eating out with Mr. Crumpton, you know that there are times when everyone orders for themselves, and there are times when you put yourself in his capable hands to take care of the ordering. Even a knowledgeable food-lover such as myself knows the proper time to cede control of the meal, and I can honestly say that I have never been disappointed when Logan takes the helm. This was one of those times, so my sister and I took our places at the table and let the man go to work, not quite knowing what we’d be enjoying.

He joined us moments later with a smile on his face as if to say, “mission accomplished”. Moments later our number was called and it was chow time. Logan plopped the tray in front of us as we got our first glimpse of the feast. A cracklin’ duck herb sandwich with black plum, quick pickles and scallions was first to catch my attention. The succulent duck had an awesome char on the tips but was moist and tender at the center. Pair that with the crisp quick pickles, scallions and savory plum sauce, I could’ve told you this would be a winner without even tasting it.

Bahn Mi Buns. Nothing more really needs to be said, but I can’t help myself. The boys and girls at Sakaya Kitchen did these right and stuffed them full of pork belly, paté de tete, kimchi carrots, spicy mayo and cilantro. If I were a big wig executive putting on a presentation for my investors, a platter of these is all I’d need to impress. The flavors were spot on, sumptuous pork belly, refreshing veg, and an electric mayo to tie it all together. I’m no prognosticator, but I see more Bahn Mi Buns in my future.

Next was the Bo Ssam bowl with grilled shrimp, spicy sticky rice banchan. Bo Ssam for those who don’t know, is slow-roasted Korean pork wrapped with a leaf vegetable. This was more of a deconstructed presentation as the verdant leaf was stuffed next to the pork like a garnish. This was definitely the main event. I wish this shot showed the scale better, because this was a monstrous bowl of pork. So monstrous in fact that I could’ve worn it like a Stormtrooper helmet, and I have an enormous head. I digress. The pork was fork tender, it fell apart faster than the New York Jets playoff bid, and it was smothered with a spicy herbed sauce. The shrimp on the other hand were perfectly cooked and fresh as can be. In my experience, shrimp can be a very problematic protein. So many times I’ve received tough, nearly inedible, fishy pieces of crap. Sakaya Kitchen did not dishonor this animal in the slightest. It was a fantastic take on surf n’ turf. The stash of quick pickles under the mound of rice was a nice surprise, and that coming from a known pickle hater.

We ended things with what sounded like a sure-fire star, a bacon Nutella shake. While it was delicious, we noted a distinct lack of bacon flavor. That may just be because we’re hog hounds, but I think next time we’ll order it with extra bacon, and maybe a side of pork belly for good measure.

I have to say I was very impressed with Sakaya Kitchen overall. In a town like Miami that can leave you wanting when it comes to certain food cultures, Sakaya Kitchen fills a void with an eatery not unlike something you’d find in downtown Manhattan. It’s a welcome addition to the South Florida food scene and I sincerely hope to see more like it. My next goal is to check out their wandering food truck Dim Ssam A Go-Go. Supposedly they use all-natural proteins, organic dairy and even support local farmers! You look me in the eye and tell me that doesn’t have Eat a Duck written all over it! Look out for the review soon!

Sakaya Kitchen on Urbanspoon

Moonshine Patio Bar & Grill – Austin, TX

Today we’ve got another guest contribution. My little sister Sara just returned from an all-female food fraught fiesta out West, and she returned with tales of Moonshine, Texas style! We hope you all enjoy, and thanks to Sara for the review, our first one from the Lonestar State!

My girls and I recently went on a trip out West to Denver and Austin. The underlying excitement of the trip definitely stemmed from trying local cuisine, making sure to steer clear of any chains. When we landed in Austin, we met up with our friend who lived down the street from our hotel and immediately hopped on Yelp to find a decent place for a late lunch.  The first place that struck us, because of its incredible ratings, was Moonshine Patio Bar and Grill.

photo: www.moonshinegrill.com

We were escorted out to the covered patio and were informed by our incredibly polite and helpful server, James, that we had arrived just in time for happy hour. Half off drinks and appetizers! That definitely helped expedite the choosing process. For appetizers, we chose the Moonshine “Corn Dog” Shrimp with honey mustard and a blueberry swirl, the Southern Fried Chicken and Waffles with maple butter, warm syrup and chipotle gravy, Roasted Garlic Bulbs with goat cheese, roasted red peppers and toast points and the Baked Brie with cranberry-apple chutney and toast points. While we waited for our appetizers we each ordered a signature patio cocktail.  Since, for me, this was the first time being of age in Texas, I had to try my first Mint Julep.  It was smooth with that delicious bourbon bite, a real Texas Mojito.

 Mint julep & James

Shanna ordered the Ruby Slipper Martini, which consisted of vodka, grapefruit juice, grenadine and champagne. Lindsay ordered the Hard Lemonade with vodka, mint, fresh lemonade and a splash of Paula’s Texas Lemon. Even Diana, who detests even a hint of hard liquor, ended up ordering a Hard Lemonade herself.  It’s a dangerous but delicious drink that’s gone before you know it. James brought out two small buckets of popcorn dusted with some mysterious spice (I assumed it was Old Bay), which was a terribly addicting snack to place in the middle of five women.


Our appetizers were each incredible in their own way. The baked brie was melting and delicious and each component, the apple slice, caramelized onion and the melty breaded brie on a toast point, completed the dish. The Southern Fried Chicken was Diana’s choice and she stated that she would eat it by herself if no one wanted to share.  Of course when it made it to our table, none of us could resist digging in. The waffles were light and fluffy and went surprisingly well with the fried chicken tenders. I served myself a cut of waffle spread with the maple butter, then a cut of the chicken, drizzled on some gravy and the warm syrup on top of everything to make the perfect bite of Southern comfort food.  The roasted garlic was a no-brainer. It was drizzled with a thick balsamic vinegar.  This was another appetizer that required some assembly. First, a mashed clove of garlic on the toast point, followed by a shmear of smooth goat cheese, topped by a few bits of the roasted red pepper. The “Corn Dog” Shrimp was the first appetizer we heard about via Yelp so we had to order it.  Battered shrimp on a stick always sounds good to me.  The shrimp was cooked perfectly, just juicy enough, and the blueberry swirl in the honey mustard gave a nice zing to the dish. 

Roasted garlic & corn dog shrimp

In an attempt to be semi-healthy on the trip, I ordered The Bohemian wrap, which is Portobello mushrooms, grilled zucchini, red bell peppers, red onion, arugula, goat cheese and eggplant spread wrapped up in an herb tortilla.  It was the best vegetarian sandwich dish I have ever had. It’s rare when I can find a vegetarian dish that completely satisfies, but this sandwich blew me out of the water. As my side, I ordered the red beans and rice to complete my Southern theme for the afternoon.

The Bohemian & Big Red's bits

Diana ordered Big Red’s BLT, apple-smoked bacon, summer tomato and arugula on grilled farm bread.  Diana noted that the farm bread was incredibly buttery and the peppered tomatoes were perfectly juicy, as a bonus, both were locally sourced. I highly recommend this Moonshine to anyone visiting Austin.  After our meal was over, we contemplated going to Moonshine every day for lunch for the duration of the trip. A relaxed atmosphere, impeccable staff, and incredible food, what more can you ask for?

Moonshine Patio Bar & Grill on Urbanspoon

New York Marathon

Going to New York City, for whatever reason, for me means eating, above all other activities. If you’ve never been on an eating bender or for that matter if you’ve never been to New York as an adult, you owe it to yourself to get on the ball. My last trip entailed at least 10 different food emporiums over a span of less than 12 hours. It was a tornado of taste to say the least that encompassed a large area of Manhattan. From the lower east side I visited doughnut plant and had some fantastic flavor combinations from my favorite doughnut shop of all time, this place is famous now and for good reason. I had tres leches, mango, coconut creme, pb&j, and creme brulée donuts. Moving north I found myself in Chinatown, strolling through the bodegas, stalls, carts and holes in walls sampling roast duck with scallion pancake and little bits of duck liver, fresh mangosteen, Shu Mai, and shark fin dumpling. Continuing to SOHO I stopped in across the street from Lombardi’s pizza at this little place I found a few years back called Rice to Riches. All they do is rice pudding, and they do it well. About 20 flavors and many different toppings can make it a difficult decision when you want it all. I always choose mascarpone rice pudding with roasted cherries and graham cracker brown butter streusel. I never choose the same thing twice except here. It’s too good to pass up. Following my journey leads north to NOHO I find myself at yet another dim sum restaurant. This time it’s a little upscale and pricey. When the food is out of this world, pricey is understandable. I tried to control myself so I ordered steamed pork buns, shrimp, corn and Chinese chive dumplings, and as recommended by my waitress, lobster and cream cheese rollups. I feel that it’s a good idea to get the staffs input when you can’t decide. They usually have no issues telling you what is good and what they don’t like. The food was fantastic, however this is more of a novices dim sum restaurant. A little PF Changy. Headed up to central park south after a play. Bouchon is one of those places I can’t miss when I go to new York. I didn’t really have any reason to go that far uptown except to get some great Thomas Keller food. I had foie gras terrine and a Bouchon Bakery take on a hostess hoho. My phone died so I couldn’t take a picture of it but it was like eating a piece of art. There’s gold leaf on it for goodness sake! Very pretty. I went to my hotel room to meet my brother and charge my phone. Now we are getting to the overboard part of the evening. Making our way back to NOHO, we enter DBGB. Daniel Boulud’s newest food emporium. Focusing on sausage and charcuterie, this is my kinda place. The adults begin drinking adult drinks, and the kids are rewarded with frankfurter and frites. This ain’t no ordinary hot dog, it was expertly crafted. Moving on. My brother ordered head cheese which is the thing to get as far as all the hype from reviewers is concerned. I agree with the critics. It’s a symphony of all the things your eyes tell you is nasty but your palate will tell your eyes to shut up. Also he orders a burger. Now I know that there was pork belly in some form on this burger but since my brother took the burger medium, everything else was lost in my mind. I’m sure it was great and all but, I can’t stand behind a medium cooked piece of beef. You will lose me big time pal. Now to my meal. Starting with a green and white asparagus “salad” with a scotched poached egg ( I don’t know how that is humanly possible to create,) speck, and cracklins. With a little mustardy hollandaise. Unreal. Followed by my second crack at foie gras, this time with pickled beets and raspberry butter, comparable to Bouchon. Next I was offered a Flintstones sized roasted marrow bone. Think beef flavored solidified clarified butter. With some crack black pepper and fleur de sel. I may be going overboard or just entering into a self imposed food coma. Finally I am served veal sausage, truffled purée potatoes with a moat of apple cider veal jus and just to be a jerk and put me over the edge a couple shaves of black summer truffle. That’s the day minus a couple places that weren’t really worth talking about. Ohhh except crumbs cupcake shoppe. That was excellent. I wish you all a food journey of epic proportions like the ones I’ve had in my favorite food city of all time. If you’ve had a similar exposure do share.