What Happens When is a very cool pop-up restaurant with a menu that changes each of the 9 months it's open. This month, the focus is on the forest, with a little Where the Wild Things Are playfulness.
The amuse bouche was a great start - especially the hearty pumpernickel soup. The quail terrine was a nice contrast, followed by an ashed date.
The combination of herbs, cheese and the perfectly delicate amount of truffle on the bread was amazing.
The smoked hen egg worked perfectly with chicken liver, butternut squash, serrano ham, cauliflower and croutons.
Tempura nuggets of frogs' legs with potato chips and potatoes, leeks and mint were a great appetizer.
The pig entree was served in the largest bowl I've ever eaten out of. Of the three cuts cooked three ways over lentils, I loved the melt-in-your-mouth head meat battered and friend in a fish-stick shaped log. The belly was also delicious, over a bed lentils.
The short rib was incredible - tender and flavorful over creamy cheddar cheese polenta.
The foie gras was rich and served with the unusual combo of duck confit, coco beans and poached pears.
Desserts were served from a lovely dessert cart, and consisted of a delicious lemon finger cakes, a very herbaceous chocolate mousse cake, and a deeply spicy cinnamon pudding with meringue disks.
What Happens When is a very cool pop-up restaurant with a menu that changes each of the 9 months it's open. This month, the focus is on the forest, with a little Where the Wild Things Are playfulness.
The amuse bouche was a great start - especially the hearty pumpernickel soup. The quail terrine was a nice contrast, followed by an ashed date.
The combination of herbs, cheese and the perfectly delicate amount of truffle on the bread was amazing.
The smoked hen egg worked perfectly with chicken liver, butternut squash, serrano ham, cauliflower and croutons.
Tempura nuggets of frogs' legs with potato chips and potatoes, leeks and mint were a great appetizer.
The pig entree was served in the largest bowl I've ever eaten out of. Of the three cuts cooked three ways over lentils, I loved the melt-in-your-mouth head meat battered and friend in a fish-stick shaped log. The belly was also delicious, over a bed lentils.
The short rib was incredible - tender and flavorful over creamy cheddar cheese polenta.
The foie gras was rich and served with the unusual combo of duck confit, coco beans and poached pears.
Desserts were served from a lovely dessert cart, and consisted of a delicious lemon finger cakes, a very herbaceous chocolate mousse cake, and a deeply spicy cinnamon pudding with meringue disks.
wowow this looks phenomenal - i've wanted to try this spot..your write up makes me want to go even more!
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