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
Refined Palate 