#emulsifiedblog

Wow, wow and wow. I was blown away by 7Beef and can’t wait to go back. Here’s the rub, when you go, you don’t know what cuts of beef they are going to have. They use the whole cow and not all cuts are available each night -except a huge bone-in ribeye which feeds at least 6 people.

My meal was exceptional - here is an overview:

Oysters with green apple

Burnt Leeks with Brown Butter

7oz Zabuton Steak

The oysters were fresh and the acidity of the green apple was great, complemented with some bread and salted butter, it made me really hungry.

The burnt leeks could have been par-cooked a bit more as there were some chewy parts, but vegtables over open fire just create a great flavor profile that compliments the steak perfectly.

The steak - perfectly crusted and seasoned on the outside and pink, juicy and delicious on the inside. Finally someone who can cook a steak as good as I can ;)

Cosme - NYC

Wow, what a delight. First I will say that I had 2 margs and a beer that absolutely put me out when I got back to the hotel, they were awesome.

I had 3 dishes here that were out of this world and an appetizer of fresh fried tortillas and a “salsa” made from pumpkin seed and tomato, great, earthy and fresh - made me think I was in Mexico.

First I started with raw scallop, which has become a bit of a favorite for me in the past years. This one was fully submerged in pickling liquid and herb oil, complemented by the great crunch of Jicama and spicy raw jalapeño. Great dish in any restaurant not just a ‘Mexican’ one.

Next I had roasted beets in farmers cheese. I had another beet dish during this trip that slightly edged this one out, but I would get this again in a heartbeat. All of the beets were evenly cooked and the warm farmer’s cheese made for a perfect bite.

Finally the crispy octopus, a few long tentacles (6-8 inches!) lightly tempura-ed on top of molé potatoes and watercress. This was a dense, meaty and flavorful octopus with great salty seasoning and crunch in the batter.

I showed up at Momufuku Nishi on the 3rd Saturday it was open, and I waited for 90 minutes for a single seat at the bar. Not too bad.

Started with some of the Black Bass appetizer, with tiger’s milk (ceviche liquid) and shio kombu which is a dried seaweed cooked in soy and other ingredients. This was a perfect way to start the meal. The bass was firm and seasoned well, while the Kombu added a great contrasting bite of vinegar and crunch. Would get this dish over and over.

Next was the Japanese sweet potato with anchovy, although I didn’t see any anchovy. Perhaps it was in the rich sauce which complemented the sweetness of the potato, but I was hoping for actual pieces of anchovy. Also there were tiny spicy red peppers that amped up the spiciness, something I like.

Next was the Champon - which was a bowl of noodles with squid and lobster with fermented chilis - this is a re-do of the Ssämbar’s spicy sausage / rice cake bowl, which I found way more successful. Perhaps that is because, while the flavors were awesome, the squid was overly chewy and kind of ruined the experience.

Finally I had their take on the caesar salad with an Walnuts Bagna Cauda which is their take on a dressing / dip with walnuts, oil, garlic, anchovy, etc.

Bromberg Bros. Blue Ribbon Sushi in the Cosmo LasVegas lived up to billing. I enjoyed some great sushi sitting at the bar. First, let me say that the service was impeccable and greatly appreciated.

Next, to the dish I liked the best, stright out it was the spicy scallop. Starting to be one of my favorite sushi rolls and a great standard on how to grade Sushi restaurants.

Spicy Crab, the Dynamite roll with Unagi all worked out great alongside some spicy salmon.