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Re: We are all Slave now.
Sure, make fun of the burbs. Easy pickings. So back at ya:
Have you been to Chef Booboo's latest place? Of course you haven't. It doesn't have a name. It's in an alley under the Highline with an unmarked door. You have to be invited as a follower of Chef's blog, and use blockchain codes to unlock the door.
Upon entering, the staff hoses down the arriving guests and leads you to your table. You are presented with a cocktail. Currently, the offering is a smoked organic Japanese whisky with whale snot flambé.
There is no menu. Chef prepares the dishes according to the season, and the availability of fresh ingredients. The first course when I was last there was an homage to Chef's roots in Moldova. I mean really, the appetizer was roots. The ginseng shavings were a revelation!
Next, Chef pan sears peat moss, lichens, and Moldovan insects, and stuffs the resulting porridge into a sparrow's anus. The wine pairing brought out the gamey yet subtle floral notes of the dish.
I could go on, but I'm late for my eyebrow threading and a colon blow. Talk soon!
The foregoing makes me believe I've got a little time on my hands before that 3:00 conference call.
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