I had a wonderful dinner again at Panzur in snowed-in Tivoli, NY. Against the cold weather the restaurant were packed with his jolly regulars. Chef Rei Peraza never gets tired of producing something new, magical and flavorful dishes to his dinners. Here are the dishes which we very much enjoyed.
Starting with his special Winter cocktail. He has 7 different kinds. This is one of them – Diplomatico: fennel infused dolin dry vermouth, dolin rouge vermouth, onion seeds, meyer lemon!
Home-made (of course!) duck proscuitto – look at the bright red beautiful color of sliced cured duck. Served with crisp baquette. Delicious. Delicious.
Not ordinary foie gras – served with two kinds of sour apple jelly, rye crumbles, chives, melting white rye flour….Very light, elegant and delightful foie gras dish. Texture is super amuzing. Velvety, crumbly, melting, smooth.
Pork bone marrow with smoked & caramelized onion and pickled onion slices – fatty melting marrow was perfectly paired. I licked the bone.
Beet salad served on the bed of beet sauce, pistachio bots, blood orange and orange micro herb…
Crisp fried squid served with squid ink sauce, spicy orance sauce…acidity cuts the fattiness of the squid.
Each dish has many elements in it from the point of flavor, texture and color. All is magically, perfectly balanced.
In spring Chef Rei and I are planning a pop-up restaurant at Panzur. It will be a Ramen related dinner event. We look forword to seeing you at this fun pop-up dinner. We will keep you posted with the development.