dine•o•crat

Thanksgiving weekend yielded an opportunity for a special meal at Providence in Los Angeles. A feature on NPR will provide you some background on the philosophy behind this mostly seafood restaurant. For the chef's tasting and chef's table, I was thankful, indeed! Palate cleanser of yuzu balls. Tuna dumplings and mackerel. Oysters on a bed of raw macadamias. Wagyu "cigars" Geoduck with zucchini and yuzu; uni on tofu with chives. Caviar with gold leaf. Chef Michael Cimarusti about to serve the scallop dish with black truffles. Because this never happens, the fried "guts" of the scallop, usually thrown out, get a special photographic treatment. Salmon belly and Wagyu beef. Cheese plate. An endless procession of desserts, palate cleansers, mignardises. The two below are just a sample. Below, the Wines, as picked by the masterful wine director, Dave Osenbach. My personal favorite, a 2013 Condrieu fro

One of my favorite places in Manila, a place that constantly updates and refreshes its menu, making it a place to go back to again and again. Below is a series of photos from their special menu for New Year's. Rambla Ground Floor Joya Building Joya Drive, Rockwell Makati 1220, Philippines