https://www.saltshaker.net/20130527/vacation-inspiration Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sun, 24 Jul 2016 13:15:55 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20130527/vacation-inspiration#comment-252193 Sun, 24 Jul 2016 13:15:55 +0000 https://www.saltshaker.net/?p=9685#comment-252193 […] An early eve meet-up with some wine importer friends at the new Melibea, 2 Bank Street, corner of Greenwich Ave, the conjoined twin of the open slightly longer Barraca. We left a selection of a trio of tapas in the hands of chef Jesús Nuñez, who a few years ago arrived on the NYC restaurant scene from a background as a local chef enfant terrible in Madrid at restaurants Polenta and Flou. On the left, some really good hummus studded with fresh chickpeas, beans, toasted seeds, and packing a punch, with a side of too small but really delicious rosemary pita bread hot out of the oven. On the right, excellent falafel. But the true star was the center plate, a concoction that took a moment to grasp, not only in concept but in flavor – carpaccios of salmon and scallops topped with: red and black lumpfish caviar, slivered toasted almonds, tapenade, what I think were baby edamame, green and black olives, cherry tomatoes, finely diced salmon gravlax, and a just barely sweet toasted almond ice cream. I am, of course, stealing the idea for some inspiration down the line. I don’t generally use words like this, but f*king brilliant! [Note: I did come up with a dish inspired by the gravlax one, here.] […]

]]> https://www.saltshaker.net/20130527/vacation-inspiration#comment-223272 Wed, 11 Dec 2013 15:22:57 +0000 https://www.saltshaker.net/?p=9685#comment-223272 […] picked out four favorites and one new dish. We started the dinner with salmon carpaccio as inspired by my last NYC trip; then our ever popular hummus soup with charred cauliflower; […]

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