The standard Neapolitan crust, heavily blistered and charred by the heat of the oven.
Yes, though the root beer was a bit too sweet for me.
That's what she said. ;)
Thanks! The chef actually prepared the Rabbit Cassoulet in celebration of the new year. ;)
In general, yes.
They seem to be all the rage at Japanese restaurants.
"Interesting" is one way to describe it. ;)
It was quite!
Yep, basically. They were about 2.5 inches long.
Indeed. L'Atelier was quite the experience. Check it out sometime--you're close by!
I really have no idea what the recipe is--sorry!
Wow, it's been a while!
'Twas quite. ;)
It was a sort of balsamic jelly.
Yep, I quite enjoyed it. The sweetness of the crab and apple works well with the brine of the caviar.
The king crab and apple cider gelee were hidden underneath the layer of caviar.See a photo here: http://www.kevinea ... -hollywood-ca.htm