Robert and I ran back out to New York to perform some experiments with the same collaborators we worked with back in April. This work is tremendously exciting with huge implications for blinding diseases, so we were pretty focused. Getting out of a set of experiments late in the day and heading back to the hotel, we realized that we’d not arranged for dinner which unfortunately like last time often leads to really horrendous dinner options in the city. We did want to eat dinner before flying out the next day and fortunately, because of a cancellation, we were able to secure a late evening reservation at a restaurant called Craft recommended to us by my friends Michael and Duncan. Even though it meant a substantial out of pocket hit for a couple of scientists, we figured it would be worth it and had an amazing meal.
We decided to go with the tasting menu which started out with Long Island figs (who knew you could grow figs on Long Island?) with duck ham, Sicillian pistachios and aged balsamic. Next course was a diver scallop with sweet corn and piquillo peppers followed by a coddled farm egg with sweetbreads, heirloom tomato and basil. The mains were a swordfish on top of pork belly (good, but the best pork belly I’ve *ever* had was at Plum Alley) with spigarello and gooseberries, followed by an Australian Wagyu with cipollini onion, chanterelles and braised radish. Desserts were an olive oil semifreddo with Concord grapes and toasted pistachios and a huckleberry sauce (my favorite part of the meal), followed by a wild strawberry and chocolate bread pudding with strawberry sorbet.
I’ll say it again… Amazing.