We had much to celebrate: a successful completion of Aimee’s first Grand Rounds presentation, our upcoming 5th anniversary, successful acquisition of tickets for Next back in May, and having secured a festive opportunity worthy of a 100th blog post! Grant Achatz’s “Next” seemed like a good choice! Their current theme: Sicily. Let’s begin.
We took the pink line up to the Fulton Market neighborhood where I blew right by the understated entrance to the restaurant. Our table was ready, they took our ticket and informed us that a taxi would be ready for us after our meal. This would be fortuitous.
The meal was served in 13 tasting courses, through 8 presentations, and 5 wine pairings. Below is a picture of the menu, which we didn’t receive until after the meal, sealed in an envelope. The idea that "the best Sicilian meals are found in homes" is the principle behind much of this current theme.
During the course of dinner, we received simply fantastic service. The team of wait staff all appeared to be equals, each playing a different role at a different time throughout the night, one to introduce each course and its cultural background in Sicilian cuisine, another to act as sommelier, another to reset the table, etc. Our dinner started with an antipasti of Panelle (fried chickpea flour crisps), Caponata (ragu of eggplant, celery, and spices), Carciofi Alle Brace (artichoke pieces grilled in ash for an hour) and Arancine (fried spheres of risotto stuffed with with lamb’s tongue). I forgot to take a picture of this course but I was better with the remaining courses! Up next…
Bucatini con Bottarga – the first of two pasta dishes, emphasizing seafood and served with a white Regaleali wine. Homemade pasta with basil and bottarga which is fish roe that is pressed, aged, and cured for about 4 months. The beautiful hallow pasta was prepared in a butter sauce, also utilizing the dried bottarga.
Gemelli con le Sarde – a traditional Sicilian dish with homemade twisted gemelli pasta, bread crumbs, black currants, and a delicately fried sardine on top. Our favorite of the pastas
Pesce Spada con di Ceci – the first of the mains, more seafood and served with a 2010 Tenuta Rapitala white, a bit bigger than the preceding selection. This was swordfish, in an amazing preparation. Abundant fresh mint and roasted garlic cloves accompanied the rather large, incredibly tender fish. It’s lightly crisped exterior was a nice link to its companion dish, chick peas (both fried crisp and not) served with romanesco (Italian cauliflower).
Spalla di Maiale Brasato – the second main and the most memorable, I believe, from the night. This one came with a Planeta Cerasuolo di Vittoria red. It was a very healthy portion of pork shoulder, braised for 10 hours with tomato sauce, citrus, fresh oregano, and Meyer lemons (which we were advised not to neglect). The side dish for this one was ribbons of raw zucchini, blanched asparagus and fried zucchini blossoms, touched with a saffron-tomato-chili vinaigrette.
Cassata – a rich, yet delicate ricotta cheese cake served with Cusumano Moscato Dello Zucco. I could have easily eaten this whole cake, it was amazing. They finished dessert with various homemade treats of fried sweet ravioli, cannoli with cherries, and sesame cookies.
A very happy Aimee wondering.. what’s next at Next, and when do I get to return?
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