This past Sunday I found myself in Providence, Rhode Island for 24 hours; a fortunate opportunity to pay a visit to chef Ben Sukle's restaurant, Birch. Here's an excerpt from a nearly-finished recap of an outstanding meal:
Instead of the usual slab of meat that invokes the end of the savory dishes on the tasting menu, Sukle went with a tranche of grilled cabbage. The edge was black with char, the interior was soft and silky without being cooked to sulfurous mush. Folded within was creamy rutabaga and caramelized sauerkraut. Speckled on top was an assortment of toasted seeds – sunflower, cumin, sesame. A broth of dried apples was poured tableside. This was a fantastic dish.
More to come soon.
No comments:
Post a Comment