thewanderingeater:
Rice flake crusted North Atlantic Sea Bream, brussels sprouts, tamarind glaze
thewanderingeater:
Braised beef short ribs, Anson Mills grits, horseradish, shoe string potatoes
thewanderingeater:
Sticky toffee pudding, creme fraiche sorbet, pecan macaron, coconut tuile
thewanderingeater:
Maine crabmeat cocktail, Thai basil, pomegranate, and green papaya
thewanderingeater:
Maine crabmeat cocktail, Thai basil, pomegranate, and green papaya
thewanderingeater:
Crispy peanut crunch, hazelnut praline, peanut butter ice cream
thewanderingeater:
The Hundred Foot Journey's author, Richard C. Morais
thewanderingeater:
Chef Floyd Cardoz
thewanderingeater:
Interior of private room
thewanderingeater:
Spiced pumpkin soup, pumpkin seeds, ricotta
thewanderingeater:
My seat at The Hundred Foot Journey
thewanderingeater:
Braised beef short ribs with my wines (white: Gruner Veltliner & red: Grenache)
thewanderingeater:
Rice flake crusted North Atlantic Sea Bream, brussels sprouts, tamarind glaze
thewanderingeater:
Miche and sweet butter and my glass of Gruner Veltliner
thewanderingeater:
Really cool private room
thewanderingeater:
Interior of restaurant