Tuesday, March 12, 2013

experiment #31 - CobayOak Tavern with Chef David Bracha

Experiment #31. 3.11.13. Our "Cobaya Palindrome" experiment was successfully concluded, this time with Chef David Bracha of the recently opened Oak Tavern in the Design District, and the downtown stalwart, River Oyster Bar. Chef Bracha put together an offal-centric menu for 35 Guinea Pigs, who took over most of Oak Tavern for the evening. You can see all my pictures in this CobayOak Tavern flickr set, with a more detailed recap to be posted soon and read recaps at The Chowfather and Food For Thought. In the meantime, here was the menu:

"Oyster Ceviche," Lemon, Horseradish, Paddlefish Caviar

Crab Cake, Sea Urchin Butter

Beet, Heirloom Tomato, Goat Cheese, Pistachio

Rabbit Polpettine, Parmesan Brodo

Pig Ears, Kale, Lake Meadow Egg, Pimenton

Veal Sweetbreads, Fennel, Orange, Bacon

Lamb Liver, Sumac, Eggplant, Red Onion

"Surf & Turf" Fiery Beef Cheek Ragu, Sea Scallop

Chocolate Truffles

Many thanks to Chef Bracha and all of his crew at Oak Tavern, to Casa Dragones for providing some quite fine after-dinner tequila samples, and as always most of all to the guinea pigs whose support makes these experiments possible.

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