Food & Drinks
Chef’s Table Mastermind Eyes a Fine-Dining Comeback in Manhattan
After a dramatic exit from the 3-Michelin-starred Brooklyn Fare, César Ramirez returns with César.
At the counter at César.
Source: César
Over the last decade-plus years, sea urchin on toast, or some fantastical version of it, has become a staple on fancy tasting menus worldwide.
In Bangkok, at the acclaimed Stage, chef Jay Sangsingkeaw brushes toasted brioche with honey, crowns it with uni and finishes it with a quenelle of caviar. At Copenhagen’s famed Alchemist, avant-garde chef Rasmus Munk has made a specialty of toasted brioche-scented meringue topped with sea urchin. And at Birdsong in San Francisco, chef Chris Bleidorn’s signature bite is a butterscotch-filled pastry puff anointed with two giant sea urchin tongues.