Laura/Oppie/L'opps

To celebrate Dan’s 30th birthday, I took him to Saison, a somewhat underground (though pretty established at this point) restaurant. Only one friend of mine had been and he said it was fabulous, but I was amazed at the food — delicious, delicate, flavorful, innovative all at once. Even better, as I was eating I kept remarking “this is so good — and I love it because I can’t do this.” I’m an amazing cook, but this food, I couldn’t make. It’s way beyond what I’m capable of.

I missed taking photos of the first couple dishes, which included:

Negroni sorbet on a pepper jelly

Dirty Girl farm roasted beet with ricotto cheese (the amuse bouche)

Our Farm Egg: smoked butter boullion, osetra caviar

Also, on the fish course, I was reminded that I’m allergic to raw crustaceans. I had previously discovered this while deveining shrimp and watching my hands swell up. Didn’t think anything of it until last night when I ate some luscious lobster sashimi and my tongue started tingling and my mouth swelled up. Luckily, things returned to normal in about 20 minutes, but it was a little disconcerting.