Tim got me Book of Mormon tickets for Christmas, but it was sold out until July, so we've just been waiting for the day to come around. At the time, we thought it'd be a weekend trip to the big city, but now that we live 90 minutes away, we took a half-day trip.
Got in around 3, left the car near the theater, and walked over to the Plaza hotel, since I wanted to see the new food court. There were way too many options, and we ended up splitting a piece of coconut cake, and I had a (overpriced) cold pressed Stumptown. Did a check via foursquare of what else was nearby, and learned there was a Momofuku Milk Bar! Had to go there and try crack pie. So good. Now thoroughly hyped on on caffeine and sugar.
We had a fancier than expected dinner, thanks to my new promotion and feeling the need to celebrate. We went to The Modern
, the fine dining restaurant at MOMA, which I think picopaco
recommended at one point. Four course prix fixe, but also multiple amuses, and mignardises. So much food!
premeal 1: two spoons -- one with a cube of ginger and coconut crusted goat cheese (best goat cheese i've ever had) and one with a raw preparation of fish; watercress soup in a test tube; chili dusted, lemon verbena scented popcorn.
premeal 2: mackarel escabeche with a square of gelatin, basil cream, something else
one: "Pralines" of foie gras / Mango Purée and Balsamic Vinegar.
The foie looked like truffles, rolled in something crispy and some poppy seeds. This was just the right size serving, too.
two: SWEET PEA SOUP / Smoked Ricotta, Barley and Pea “Barbajuan”.
Incredibly fresh flavor, with the biggest slice of black truffle that I've ever been served. it looked kind of ugly when you mixed all the components together, but it tasted great.
three: THOMAS FARM RACK OF LAMB / Olive and Fines Herbes, Fava Bean-Bacon Fondue and Crisp Spring Onion
This was prepared tableside, which made me feel a little silly. It was super rich, and the lamb was a huge, thick slice. the cooking seemed a little uneven to me, but it was still quite good, and the fondue sauce helped the meat where it was a little too done.
four: CARAMEL PARFAIT / Mango Ravioli, Coconut Tapioca and Ten Flavor Sorbet
Kind of weird, but not untasty. the combos of textures, temperatures and flavors weren't quite harmonious to me. I liked tim's fig tart better.
after: a big cart of treats that we got to choose from -- grabbed caramels, a macaron, a passion fruit caramel-filled chocolate 'lollipop,' a stroopwaffel cookie (or however you spell that), an earl grey truffle.
after 2: lemon and rosemary sorbet with candied herbs served in a raspberry tuille cookie.
after 3: a little box of the most amazing cookies, kind of like thumbprints, with a milk chocolate center, which we ate after the show.