Another visit, more wonderful surprises.
"Duck, Duck Goose" Taco (Duck Breast with Raw Tomatillo Chile, Gooseberries and Herbs):
Tender, succulent Duck Breast, really nicely seasoned. The Gooseberries gave it a nice twist. Only minor quibble was the Duck Skin was soft and chewy. I guess I prefer Duck Skin to be crisped, or rendered down some more.
Spanish Sardines a la Plancha (with Garlic, Shallots, Olive Oil, Chile de Arbol):
Really awesome flavors, garlic and shallots accenting the sardines, but the one downside was that it was served whole, and it was full of bones. It was really hard to eat with a wimpy plastic fork.
Waffle with Market Berries, Whipped Cream, Beurre de Baratte, real Maple Syrup:
Wonderful set of mini-waffles. Love the delicate butter, fresh whipped cream and strawberries. I only wish the Waffles were crisped just a bit more.
Bacon, Potatoes, Mushrooms and Pork Hash:
Just an awesome chef-style "Hash", with super tender Stewed Pork chunks, Bacon, Potatoes and Mushrooms. But the winner was the Tender Pork chunks with bits of Potatoes!
Kurobota Sausage and Fried Egg Taco (with Chile Morita, Sumac Onions, Furikake):
Just excellent! The Fried Egg is spot-on, with a runny yolk and the Kurobota Sausage has a nice snap to the casing, and a great taste. But what really brings the whole thing together is the Chile Morita, Onions and Furikake. It just melds together and creates something far tastier than the individual parts.