Atomix, pronounced counter intuitively as Aa-toe-mix was the unexpected gastronomic thrill of our recent visit to NYC. I knew that Atomix held a recently acquired Michelin star and a 4 star NY Times rating, but they opened barely a year ago without a great deal of fanfare. That anonymity is quickly coming to an end. I told my son, the other restaurants on our agenda will be hard pressed to surpass the dinner we were having at Atomix.
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
*WARNING* Rated NC-17 Sexual Content
You’ve licked a Fuzzy Navel and had Sex on the Beach. Maybe you asked, Bend Over Shirley or were dying to have a Screaming Orgasm. Then, there is the forbidden desire for a Monkey Gland. All are cocktails with names meant to elicit an emotional response from someone like you, dear reader.
Asparagus can be the most delicious of the vegetable kingdom. It can also be the most bedeviling of all vegetables.
Nicos was founded in 1956 by the mother of Chef Gerardo Vasquez Lugo.She featured her traditional home cooking in a working class neighborhood of Mexico City. When she passed the torch to Gerardo, he built upon that legacy by incorporating more progressive elements into his cuisine.
Escargot – Snails. You love ’em or hate ’em. I find that most haters have never tried them. That’s their mistake because who doesn’t like butter, garlic, cheese and fresh bread?
Quintonil’s chef/owner, thirty-seven year old Jorge Vallejo, is near the top of the world. Specifically, his restaurant is #24 on the World’s Best list for 2018. His menu is driven by farm to table ingredients with many from his own rooftop garden. Even the name, Quintonil comes from a Mexican herb.
Potato salad. Is there a more iconic picnic dish on the planet? I can’t remember my first taste. Like gravity, potato salad has been here since… the beginning of time.
The Little Flag known locally as La Banderita. It is the local way to enjoy Tequila or Mezcal and so named for it’s green, white and red tri-color replication of the Mexican flag. Three shot glasses, the first with fresh lime juice, the second with Union Mezcal, and the third with St. Regis sangrita were set before us. We then proceeded to toast our arrival in Mexico and sip from left to right, repeating the process until the three glasses were empty. Tempting as it was to have a second, it was time to depart for dinner.
The mere concept of Blue Cheese Ice Cream was too much for some in our party, and it blew their mind. I got their portion!
Chef Enrique Olvero of Pujol is labeled as the founder of molecular mexican gastronomy, or the godfather of nuevo mexican cuisine because of the impressive list of chefs that have worked with him and then achieved success in their own right. Regardless how you choose to describe him, one thing is certain. The ambiance, food and service is deserving of the 13th best restaurant in the world.
My first taste of Coq Au Vin was at a restaurant called, what else, Le Coq. They closed a few years ago and I wept because it was a favorite dish.