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Started By
Message
New Dinner Lab Menu, for BR and NOLA, can we discuss this menu?
Posted on 3/2/16 at 10:36 am
Posted on 3/2/16 at 10:36 am
What are your thoughts on this menu?
quote:
Chef Carlos Medina has cooked all over the globe, in more Michelin starred restaurants than we can count (El BULLI, Martin Berasategui, André, Dos Palillos, Ca Sento, Las Rejas), he was a media darling on Top Chef Spain, and is an industry leader in gastronomic research and development. It’s still a mystery as to how we acquired his time for a dinner, but one thing is certain, you’d be a fool to miss out on this moment of culinary prominence. This menu is inspired by Chef Medina’s time spent researching in Taiwan and of course his love for all things gastronomic and molecular.
quote:
THE MENU
Singaporean Salad*
mackerel | green tea vinaigrette | pomegranate & coriander | rice noodle
Electric Shrimp & Broth
celeriac kimchi | electric flower | strawberry mochi
Braised Eel
chipotle mayo | smoked chicken fat
Peking Duck Breast
ginger cake | crispy duck skin | cucumber & leek
Chocolate Cake & Ganaches
olive oil caviar | chocolate bubbles
7
Posted on 3/2/16 at 10:37 am to wickowick
First things first. Will the chef be in attendance?
Posted on 3/2/16 at 10:37 am to wickowick
Would frick all that up
Posted on 3/2/16 at 10:39 am to Deactived
quote:
First things first. Will the chef be in attendance?
Hell if I know. I know LL got burned, but the chefs have been at all the other event I have attended.
Posted on 3/2/16 at 10:58 am to wickowick
Meh. Seems a random assemblage of dishes, despite the claim to Taiwanese influence. Dessert course seems weak. What's Taiwan got to do with chocolate cake or olive oil caviar? Nothing especially seasonal, local, or (in the opposite vein) exotic about the ingredients or techniques. I've yet to see a DL menu that tempted me into participation. I still think the whole DL thing is a (minor) triumph of marketing and perceived exclusivity over actual quality of experience/food.
Posted on 3/2/16 at 11:06 am to hungryone
quote:
I still think the whole DL thing is a (minor) triumph of marketing and perceived exclusivity over actual quality of experience/food.
I have been to a number of dinners over the past year. I have found with a 5 course meal, normally 1 exceptional dish, 2-3 pretty good ones and one that really doesn't work for me. One of the things that makes dinner so enjoyable in the comradery at the table of random people sitting around you. I think the food and drink is pretty good, but the total experience is above average, but not exceptional.
Posted on 3/2/16 at 11:19 am to wickowick
considering where he has cooked i'd imagine he knows his shite. i just cant get into molecular gastronomy though....
Posted on 3/2/16 at 11:23 am to wickowick
quote:
I have been to a number of dinners over the past year. I have found with a 5 course meal, normally 1 exceptional dish, 2-3 pretty good ones and one that really doesn't work for me. One of the things that makes dinner so enjoyable in the comradery at the table of random people sitting around you. I think the food and drink is pretty good, but the total experience is above average, but not exceptional.
Well said.
FYI- email looks like the Chef will be there.
Posted on 3/2/16 at 11:24 am to gmrkr5
Molecular gastronomy amazes me. I went to minibar by Jose Andres in DC and was blown away. Pricey but the experience was worth it.
Posted on 3/2/16 at 11:26 am to wickowick
quote:
I have found with a 5 course meal, normally 1 exceptional dish, 2-3 pretty good ones and one that really doesn't work for me. One of the things that makes dinner so enjoyable in the comradery at the table of random people sitting around you.
And that's the part I dislike...if I'm shelling out ($60, $75, whatever), I'd really prefer to select my own dishes. No, I don't particularly like tasting menus, except in the hands of a truly exceptional chef/kitchen. I don't want any duds, at that pricing point. And if I do encounter a dud, I want a kitchen and staff who care enough about hospitality to try to meet me 1/2 way. You may be getting good food w/DL, but it's missing the truly hospitable factors of restaurant dining.
I also don't see the appeal of the "secret" location. I'd rather go to a "real" restaurant with proper chairs, a functional bathroom, and some thought toward diner comforts. Dining is about so much more than the food; decor, the feel of a dining room, plates/cutlery, the mood set by lighting, etc etc. Novelty of a secret or offbeat location do nothing for me. I'd rather watch a chef's talent unfold over a few seasons, see an evolving approach to ingredients, have a positive experience with professional staff...
But I am apparently 1,000,000 years older (at least in attitude) than the DL target market, LOL.
Posted on 3/2/16 at 11:34 am to hungryone
It definitely isn't for everyone. For what it is worth though, I hear it attracts some talent.
Posted on 3/2/16 at 3:10 pm to hungryone
quote:
at that pricing point
as a price inclusive of food, alcohol and gratuity, i think theres a lot more value than you are giving credit for.
the adventure of it might not appeal deeply, but a 5 course meal with open bar at $60 isnt pricy. back out tax and tip and you are talking like $45 for the food/beverage (at $60 total)
This post was edited on 3/2/16 at 3:11 pm
Posted on 3/2/16 at 3:23 pm to hungryone
quote:
And that's the part I dislike...if I'm shelling out ($60, $75, whatever), I'd really prefer to select my own dishes. No, I don't particularly like tasting menus, except in the hands of a truly exceptional chef/kitchen
An option on dishes would be good with some of the previous menus because I wasnt that impressed with them.
quote:
And if I do encounter a dud, I want a kitchen and staff who care enough about hospitality to try to meet me 1/2 way
Can you define dud? Is this something that was completely undercooked/overcooked or something else?
quote:
I also don't see the appeal of the "secret" location. I'd rather go to a "real" restaurant with proper chairs, a functional bathroom, and some thought toward diner comforts
I like the changing location aspect of the concept but I think they should tell you the location from the get go. Let me know the location on Monday for a Thursday or Friday dinner. This isnt some secret rave in some warehouse where you keep the location hidden so the cops dont get wind of it. Tell me beforehand so I can arrange how I am going to get my butt there and back safe because I will be drinking.
quote:
But I am apparently 1,000,000 years older (at least in attitude) than the DL target market, LOL.
I dont attribute your attitude to being older. Just a different taste in eating out and what you are willing to accept.
Posted on 3/2/16 at 3:27 pm to wickowick
I'll pass unless you are paying.
Posted on 3/2/16 at 4:04 pm to Deactived
quote:
Can you define dud? Is this something that was completely undercooked/overcooked or something else?
I was thinking of the very few times I've encountered a dish I deeply disliked after just a bite or two. Not because it was poorly/incorrectly prepared, but rather just an immediate "yuk" factor--like a dessert flavored with licorice (which was not mentioned in the menu description). I ate two bites, it was repulsive to me, and the waiter cheerfully replaced it with another selection without charge. Hospitality--caring whether the guest enjoys him/herself--is an important part of the equation.
Posted on 3/2/16 at 4:22 pm to wickowick
You know my thoughts on DL as a whole (want to love it, but there are a few things that I just don't like).. but putting all of that aside, the menu looks really great. This chef has quite the resume as well.
I actually love the "secret location" aspect, and it is one of the biggest reason I've gone to the dinners I've gone to
I actually love the "secret location" aspect, and it is one of the biggest reason I've gone to the dinners I've gone to
This post was edited on 3/2/16 at 4:24 pm
Posted on 3/2/16 at 4:57 pm to hungryone
This wasnt at dinner lab, but the most repulsive meal I ever had the unfortunate pleasure of eating was NYE a few years ago in Paris. And each plate met that description of yuck HO described.
There was a chicken liver mouse enrobed in chocolate and then placed into a martini glass with more chicken liver mouse. A langoustine and scallop thing that smelled and tasted like rotten fish. And a seaweed flavored dessert.
There was a chicken liver mouse enrobed in chocolate and then placed into a martini glass with more chicken liver mouse. A langoustine and scallop thing that smelled and tasted like rotten fish. And a seaweed flavored dessert.
Posted on 3/2/16 at 7:56 pm to BlackenedOut
I'm curious....did the server give a damn about whether you seemed not to like any of it? Tell us where it was, pls.
Posted on 3/2/16 at 8:12 pm to hungryone
Well the language barrier made it tough. Was only meal of entire trip I didnt plan and I wasnt paying. In hindsight, we laugh about that meal do it has a happy memory.
Let me find the name of the place it was something like St. Stephen or the like near the Eiffel tower
Let me find the name of the place it was something like St. Stephen or the like near the Eiffel tower
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