Michael Voltaggio's final dinner service
Voltaggio pulled out an entire spectrum of flavors for Saturday night's meal. There were 21 dishes on the menu, and highlights included: the amuse bouche of gougère with caviar cream paired with a tomato pate lolly (pictured); strawberry yuzu foie gras terrine with arugula sponge cake and minus-8-degree balsamic spheres; Kurobuta pork belly with bok choi kim chi, sweet potato preserves and peanut butter powder; Thai-style halibut cheeks with coconut rice, baby leeks and red curry; and potted deconstructed carrot cake sorbet. (KevinEats has an illustrative gallery of the entire menu here.)
General manager/sommelier Josh Goldman rocked out unconventional beer, wine and cocktail pairings throughout the evening, while the inundated chefs finally pushed out the last plate around 1:30 a.m.
Goldman and Voltaggio will team up on the "Top Chef" champion's upcoming venture, which he hopes to open by the end of this year. A few weeks back we got some details from Voltaggio about his plans, but can't wait to hear more about what's next. Best guess is it won't include lace drapery or a black tie dress code.
-- Krista Simmons
Follow me on Twitter @kristasimmons
Photo: Beginning of the end (amuse bouche of gougère with caviar cream and tomato pate lolly with basil and sea salt). Credit: KevinEats.