The salmon skin chip was super crunchy with no fishy aftertaste. Heirloom tomato salad, crispy salmon skin, seabeans, rouille (saffron mayonnaise) The components of this dish did not seem to come together (especially the tomato water), but each was nice on it’s own. Tuna tartare with salmon roe, edible flowers, ginger, grapefruit and tomato water broth.Īn OK start to our meal. We came a few minutes early to our reservation, and since the Chef serves all the tasting menu patrons at the same time, they gave us some complimentary popcorn while we waited.
Well, maybe that, and an order of fries with their glorious ketchup…or the smoked paprika popcorn…or the heirloom tomato soup…or the… Is there anything that this Chef can’t do? The desserts are so whimsical and delicious, it’s worth a trip JUST for their ice cream. The same oomph and charisma that is put into each and every dish, is put into the dessert menu – and that’s without having a pastry chef. There is only so much hot chocolate souffle that I am willing to eat. Most of the time, if the food is good, the dessert isn’t. Living in New York, and being a real foodie, you can imagine just how many restaurants I’ve been to. His ability to marry unique flavors and to present dishes that are as beautiful on the eye as they are on the palate are a testament to his amazing talents. In these days of Pinterest and social media, it seems like everyone is making another version of someone elses dish, but Chef Wendel’s dishes are all his own – one hundred percent. Chef Wendel is constantly changing up the menu, and his dishes are not ones that you’ll find anywhere. What I find so refreshing about Pardes is that each and every time you go, you’re in for a unique experience. All I know is, although I may not be familiar with all of his unique ingredients and combinations, we still speak the universal language of good food, and that I understand. There is no mistaking that he is a culinary genius. I’m not even going to pretend to understand the complexity of Chef Moshe Wendel’s dishes. Not only did I have sweetbreads (which I enjoyed immensely), but I also sampled ox heart, marrow tartare, goat and tongue, among other things. I promised myself I would try everything that was served to me, regardless of the animal it came from (or the part of the animal!) It’s a good thing I made that promise because I might have left hungry otherwise. So back to Pardes, I decided to take my cousin up on her offer to challenge myself to a truly gourmet eating experience. Sweetbreads (the thymus gland) are not exactly my thing. So when my cousin suggested that we go to Pardes for the tasting menu, I was a little hesitant. When I go to Pardes, I usually order the beef cheek pizza or the Pardes signature burger & fries (with the most amazing, lip-smacking red wine ketchup!). I’m more of a steak and potatoes kind of girl. Although I love to cook (and eat), I’m not the most adventurous eater. I’ve been there quite a few times with my husband, but never for the tasting menu. I live in Brooklyn, NY (hence the blog name:)), so I’m just a short ride away from the famous kosher restaurant, Pardes.
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