Chef David Nayfeld. Photo courtesy Urban + Allen.
Here’s why we love ink. chef Michael Voltaggio: Not just because he’s a brand-new F&W Best New Chef (yay, Michael!), but also for his good manners. On June 4, he plays the consummate host by welcoming chef David Nayfeld to his city with a six-course dinner that they’re cooking together at ink. Nayfeld, an alumnus of Manhattan’s elite Eleven Madison Park, also staged with the legendary Adrià brothers at Tickets and 41 Degrees in Barcelona. Now the California native is setting up shop in L.A. where he has family; in late summer he’ll open a restaurant downtown. What kind of food will Nayfeld serve at his as-yet unnamed restaurant? If you go to dinner at ink., you’ll have a preview.
Meanwhile, here’s a peek at some of the amazing-sounding dishes that Voltaggio and Nayfeld will prepare. Man, I wish I was in L.A.
Snack: trout skin and smoke cotton candy
Squid and onion imitating each other, porcini-bonito broth
Halibut cheeks, cauliflower branches, uni sauce
Chocolate, cherry, cola, raw milk
Snack: Kimchi cracklin’ with banchan-style vegetables, black sesame mayo
Violet artichokes, turmeric-pickled cauliflower and heirloom carrots
Corned veal tongue, roast sweetbread, veal rack and summer savory
Apricot with basil, mascarpone and pistachio