Dinner, Part Deux

Dinner, Part Deux
(From left) Stephan Williams, David Falk, Jean-Robert de Cavel, a James Beard porter, and David Cook.

Photographs courtesy King Street Consulting

Time flies when you’re having ful. This weekend marks the one-year anniversary of Cincy in NYC, a local talent takeover of the Big Apple—think classical music, ballet, and plenty of fine dining. Eight of Cincinnati’s most talented chefs packed up choice ingredients from nearby farms and artisan producers and flew to New York for an over-the-top gourmet feast at the legendary James Beard Foundation in Greenwich Village.

The menu was so well received that the chefs all agreed to offer their original dishes in their respective restaurants for this weekend only. Still looking for somewhere special to treat Mom? Venture out for a little restaurant hopping—appetizers at Salazar, salads at Table, and tuck in at Nectar for Julie Francis’s lamb with ful (a fava bean puree), morel mushrooms, asparagus, and preserved Meyer lemons, just to name a few—and bring a little NYC back to Cincy.

Check out the local menus:

Salazar: Fluke Crudo with Green Strawberries, Spring Vegetables, Verjus, and Yuzu Gelée. (Dinner, Fri–Sat)

Jean-Robert’s Table: Maine Lobster with Big Fish Farms Local Caviar, Beet Barigoule, Avocado, Arugula, Seaweed, and Lemon Crème Fraîche. (Dinner, Thurs–Fri)

Boca: Robiola Cappelletti with House-Cured Guanciale, Fava Beans, and Brown Butter Sabayon. (Dinner, Sat only)

Bouquet: Pistachio Relish-Crusted Halibut with Rhubarb, Fennel, Edamame, Pickled Shiitakes, and Soy–Ginger Reduction. (Dinner, Thurs–Sat)

David Cook: Hickory-Smoked Duck Breast with Crisp Goose Goetta and Wild Juniper. (Dinner, Thurs–Fri at NEXT, Friday tapas menu at Mt. Adams location)

Nectar: Roast Leg of Lamb with Ful, Morels, Asparagus, Preserved Meyer Lemon, and Harissa. (Dinner, Thurs–Sat)

French Crust Café: Composition of Chocolate and Strawberries. (Lunch and carryout, Fri–Sat)

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