"I had such crazy dreams last night," Andrea said to me when she woke up this morning. (She stayed over after we had a little too much wine at City Grit/Chef Dave Santos' March Madness dinner.)
"Oh my gosh," I said, "Me too!"
Blue cheese is said to cause wild dreams. Looks like Dave’s Stilton tortelloni did exactly what it was intended to do. (See all the photos — with descriptions — here, if you’re so inclined.)
The whole meal was really extraordinary. Dave is one of New York’s greatest working chefs — and he’s so young, I can’t wait to see where he goes.
Sign up for the Um Segredo mailing list here (that’s Dave’s Roosevelt Island supper club — remember the truffle extravaganza?). And get a little taste of the magic at his upcoming City Grit dinners:
March 8th — Dave is teaming up with his good friend Andrew Kraft for a menu inspired by Minnesota comfort foods (I kinda have to go, don’t I?). Sample course: walleye with wild rice risotto, hazelnut foam.
March 9th — an "ode to the oyster houses." This is something he explored to great acclaim when he was at Hotel Griffou. Sample course: pickled oyster and pork belly salad, onion fondue, arugula.
March 10th — Dave and our dear friend (and bo ssam guru) Akiko are creating a “Japaquese” menu that celebrates their respective heritages: Portuguese and Japanese. It’s an actual cuisine in Hawaii (did not know that). Sample course: "Kale Soup": kale, potatoes, chourico, miso broth.
We will definitely be there for that last one, as will Peter and Andrea. If you’re going, drop me a line. We’ll sit together. I always meet such interesting people at City Grit and Um Segredo events. (Looking at you, Annie.)