Manresa is one of our favorite restaurants and Chef David Kinch is a brilliant chef. We were extremely lucky to have a meal at Manresa on Wed July 2. I have horrible news – Manresa had a fire on Monday July 7.
Unfortunately we will have to wait for Manresa to reopen to have another incredible experience.
John decided to start with one of Manresa’s special cocktails – “Dirty Turnip”- dry vermouth. bison grass infused vodka, turnip and pickling solution from the turnip
BYO Wines for the evening:
I will let the photos tell the “story.”
Signature dish of roasted red bell pepper and black olive madeleines
Apricot, chervil croquette – you ate this in one bite and the liquid center was delicious
Olive oil and spring savory ice cream, kale seaweed dried with kombu,
Sea urchin and fermented plum panna cotta, diced green apple, lemon juice, grapeseed oil, sea bean, borage flower
Bread Service – not shown incredible home made butter
Strawberry picada with anchovies, dried crispy capers, sourdough, crunchy vinaigrette. raspberry ice, raw milk curd, basil ( I hope I got this right – I ask a lot of questions and want to know all the ingredients – the wait staff is very patient with me)
Summer clams ( razor and surf from Mass), cape berries, malibar spinach, bachelor button flowers, salt wort, gelee – roasted lemon cucumber with bronze fennel
Morels, Celtuce, nasturtium with levain, puffed buckwheat, ice plant, vichyssoise sauce
Kin Medai (snapper) with eggplant, tomatillo, sesame salt, amaranth
Signature dish – “Into the vegetable garden” – I tried to get what was in this but was only able to get a few – dehydrated parsnip, chicory, potato, radish, turnip – taking notes at Manresa is a challenge
Black cod with lightly pickled carrots, flowering coriander, coriander emulsion
“Tidal Pool” – abalone, puffed crispy rice, pumpkin seeds and dashi and onion broth to finish
Spring lamb, confit of squash and porcini mushrooms
My photographer was getting weary and me his partner was also weary of taking extensive notes so from the menu presented to us:
Goat’s milk caramel, green curry sorbet…
…yogurt and matcha, cucumber with shiso
Peaches and Cream
Petit fours “strawberry-chocolate”
I only hope that all goes well with the reconstruction of Manresa and that Manresa opens as soon as possible. I wish David Kinch and his staff my best and I know when Manresa reopens it will be better than ever and I will be there!