Magnum – Pal Cabron

Unfortunately, I wasn’t able to go to Magnum’s latest pop-up. But knowing Chef Joseph Mahon’s culinary excellence and expertise and David Haskell’s penchant for extraordinary pairings plus top notch service, I am sure the evening was a success.

Magnum’s new logo

The menu

Above pictures of the room

The Kitchen

amuse – apple custard with fried onion

Pozole – Romaine/Mint/Radish/Lime

Paired with 2008 I Favati: Fiano di Avellino, Italy: Fiano

Roasted Beet Salad – Crispy Veal Tongue/Wild Arugula/Pumpkin Seeds/Creamy Feta Dressing

Paired with 2009 Luigi Giusti “Le Rose di Settembre”: Marche, Italy: Lacrima di Morro

Scallop – Crushed Avocado/Chickpeas/Spicy Tomato-Mussel Broth/Cilantro

Paired with NV Drusian: Valdobbiadene, Italy: Prosecco

Chilled Poached Shrimp- Cabbage/Grated Horseradish/Tomato-Ketchup sauce/Oranges/Peanuts

Paired with 2009 Valle Isarco “Suditrol-Eisacktaler”: Alto Adige, Italy: Pinot Grigio

OG Foie Gras Cemita por My Last Bite: Jo Stougaard

Paired with Oaxacan Mezcal

Poached Egg – Fried Pig Ears/Black Beans/Scallion Creme

Paired with Francesco Rinaldi: Grignolino d’Asti, Italy: Grignolino

Squid – Chorizo/Cucumber/Jicama/Sesame Seeds

Paired with 2005 Tenuta Badia di Morrona “Vinsanto” : Terricciola, Italy: Trebbiano

Flank Steak – Cactus Salad/Chilies/Grilled Corn Sauce

Paired with Valle Dell’Acate “Il Moro”: Sicily, Italy: Nero d’Avola

Flan – Pineapple/Vanilla-Caramel Sauce

Paired with Hakutsuru Brewing Compnay “Sayuri”: Nigori Sake

Bottom line: A great time was had by all

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1 Response to “Magnum – Pal Cabron”


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