Course 06 of 07 · fires at +1:00
Chicory
quince, walnut, aged comté
Bitter leaves grilled for ten seconds a side, no more.
Quince poached in honey and a little vinegar until it turns garnet.
Walnuts toasted at the hearth's edge, and comté aged twenty-four months, shaved thin.
On the plate.
Red and white chicory are split, oiled and laid on the grate for ten seconds a side, enough to blister the edges and leave the centers crisp and bitter. The quince is poached the day before in honey and cider vinegar until it turns garnet. The comté is shaved at the counter, thin enough to curl.
Served at room temperature on dark stoneware: the one course that is not hot.
Where it comes from.
- Chicorya farm in Riverhead41 mi
- Quincean orchard on the North Fork45 mi
- Comtéthe Jura, through an importer in Brooklyn3,800 mi
If you cannot eat it.
Contains: tree nuts, dairy
- No tree nuts
- Toasted sunflower seed instead of walnut.
- No dairy
- A quince and mustard glaze instead of comté.
Tell us per guest when you book. The cooks read every note at 16:30.
Poured with it.
Pour 04 of 05, in the wine pairing
Halloway Field, North Fork of Long Island, NY, 2021. By the glass, 21.
In the tea pairing: fermented blackberry and birch.