How a Master Chef Created One of the Best New Tasting Menus in NYC Mise En Place
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Really too much emphasis on caviar. I can do caviar in my box kitchen. open up a can and slap it on cracker. Its not impressive, just increases price point.
Date: 2021-12-22
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Comments and reviews: 9
Sean
These two and their team are so talented and so humble. They don't even go on to mention all of their prior accolades such as the other Michelin rated restaurants they've worked at. If you have seen the last episode of No Reservations, you may have caught a glimpse of their faces in The Chef's Table at Brooklyn Fare. So excited to see them launch their own restaurant and explore their own vision.
So proud of how far these guys have come, and this is just the beginning of their new story.
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These two and their team are so talented and so humble. They don't even go on to mention all of their prior accolades such as the other Michelin rated restaurants they've worked at. If you have seen the last episode of No Reservations, you may have caught a glimpse of their faces in The Chef's Table at Brooklyn Fare. So excited to see them launch their own restaurant and explore their own vision.
So proud of how far these guys have come, and this is just the beginning of their new story.
reply
RSC
Have got to stop watching these, my wife complains my expectations are too high for dinner. All i asked when she put the food on the table was do you think this would taste nice with caviar?
She should start speaking to me again soon.
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Have got to stop watching these, my wife complains my expectations are too high for dinner. All i asked when she put the food on the table was do you think this would taste nice with caviar?
She should start speaking to me again soon.
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Shanarai
The fresh wasabi caught my attention because it must be eaten fast and can t be stored like the wasabi we see in most sushi restaurants.
The food looks amazing. It is a place I would love to bring my wife to on a special occasion
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The fresh wasabi caught my attention because it must be eaten fast and can t be stored like the wasabi we see in most sushi restaurants.
The food looks amazing. It is a place I would love to bring my wife to on a special occasion
reply
Eric
I'd love to see OONA in Chicago get a feature. Very new, run next to a fried chicken place, and an insane amount of creativity and fun in their tasting menu from chefs with incredible backgrounds who seem to care so much
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I'd love to see OONA in Chicago get a feature. Very new, run next to a fried chicken place, and an insane amount of creativity and fun in their tasting menu from chefs with incredible backgrounds who seem to care so much
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Scypheroth
not ot be rude but thouse portion sizes are only big enough to feed my cat. i would still be starving and be able to eat almost everything u shown in one mouth full.
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not ot be rude but thouse portion sizes are only big enough to feed my cat. i would still be starving and be able to eat almost everything u shown in one mouth full.
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Mistrudels
I've always wondered, why do chefs taste caviar from their back of their hand or forearm and not from like a spoon? Is that just like a traditional thing?
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I've always wondered, why do chefs taste caviar from their back of their hand or forearm and not from like a spoon? Is that just like a traditional thing?
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Zk
If you believe in yourself and have dedication and pride - and never quit, you'll be a winner. The price of victory is high but so are the rewards. - Bear Bryant
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If you believe in yourself and have dedication and pride - and never quit, you'll be a winner. The price of victory is high but so are the rewards. - Bear Bryant
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Usamae
It's so mesmerizing to see the dynamic of the manager and the head chef, supporting each other and seeing how the two view the dish that they are serving
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It's so mesmerizing to see the dynamic of the manager and the head chef, supporting each other and seeing how the two view the dish that they are serving
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Daniel
Damn this segment hypes me up so much, love these guys passion and ability to work as team to reach one goal; create and serve the best food they can.
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Damn this segment hypes me up so much, love these guys passion and ability to work as team to reach one goal; create and serve the best food they can.
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