Comments on: Brushstroke, New York NY

By: Uhockey

Uhockey — Mon, 12 Mar 2012 14:53:33 +0000

While you are correct, they are certainly not “cooked through.” I actually got to watch them assemble this dish start to finish on my first visit to Per Se and the number of oysters they “toss” for being “too well done” is stunning. The point is only temperature and flavoring, they are still quite ‘raw’ on the interior.

By: Andrew

Andrew — Mon, 12 Mar 2012 11:55:20 +0000

“Generally not one to go head over heels over any raw oyster (save for Keller’s verison with pearls)”

If it’s Keller’s “oysters and pearls” to which you refer, that isn’t a raw oyster preparation. (From the FL cookbook) They are warmed through in vermouth, oyster juice, white wine vinegar and butter.

By: Uhockey

Uhockey — Mon, 12 Mar 2012 10:50:09 +0000

…it is interesting because I *wanted* to go, but I wouldn’t put it even in my top 5 destination meals for 2012. That said, I was about ~45 seconds too late as I was in the hospital rounding when they went on sale. I was #2010. Regardless, should be a good time and I’ve got a nice agenda for the weekend including Phil Foss’ EL-Ideas, Yusho, Nightwood, and Nellcote.

By: Ewan

Ewan — Mon, 12 Mar 2012 01:46:06 +0000

“a friend had secured me a seat at Next for the El Bulli menu ”

Pffft. I would throw elderberries in your general direction if I could. This is probably the one meal that I’ve *really* wanted to eat in the past decade; I logged in to their Facebook page within 2 min of seats going on sale, which was about 90 sec too late (!), and even seriously considered the $5k for a charity table except that they went in a day or so also. Living in NY the chance of a same-day table fitting in is zero – sigh. Hope it’s as good as it could be; enjoy!