- This Lower Calorie Option Is Now Olive Garden's Most Popular Dish
- Desmond Tan Spreads Love and Tea Leaf Salad in His New Cookbook
- McCrady’s Alum Michael Kramer Debuts a Pasta Palace in Greenville, SC
- The French Laundry Is Using Tock to Streamline Its Reservation Process
- Chris Cosentino Opens Jackrabbit in Portland
- Charles Masson Brings Back the Art of Tableside Service at Majorelle
- The 100 Hottest Restaurants in America, According to OpenTable
- Why Star Bartender Julia Momose Is Embracing Mocktails
- D.C. Restaurant Owners Are Suing Donald Trump
- Why a Chicago Chef's Restaurant is Named After a Silent Artist
It’s been a good week for me and black truffles. First I got to attend the three-course AC/BT (Andrew Carmellini/Black Truffle) dinner at NYC's Locanda Verde. There Carmellini (an F&W Best New Chef 2000) added truffles to everything from oxtail minestrone to scallops to an ice cream sundae. I even scored an AC/BT "Back in Black" T-shirt that I wore to the gym the next morning, like I used to do in high school the day after a concert. And then last night, I hit the jackpot at Manhattan’s outstanding Eleven Madison Park. There, Daniel Humm (an F&W Best New Chef 2005) is perfecting something he calls a black truffle beignet. It comes to the table in a rice-filled glass, looking for all the world like a solid, thousand-dollar black truffle. In fact, it’s made with pureed chickpeas and enough truffles to make it pitch black. He got the idea at, get this , a falafel stand in Montclair, New Jersey. The beignet is absolutely fantastic; the only thing that can possibly top it would be to find an actual black truffle on my plate at my next meal.
© kate krader
© kate krader
A bad pic of an excellent black truffle beignet at Eleven Madison.