having recently, fortunately, partaken of said nordic cookery, i can say
i totes dug it.
Cool. Iâd like to hear (read) about it. Or would you prefer to continue hiding your light under a bushel?
I originally started this post back in Destroyerâs opening week. I now no longer have enough tragic facial hair to fit in the door there.
No worries, no one would dare assume your gender there 
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3 days later, I have the same runny nose as the hostess at Destroyer⌠I would like to think itâs a coincidence, but I havenât been around anyone else thatâs sick to my knowledge.
Should I write to them and let them know I would happily pay 50% for more their food if they would give their employees sick leave?
Perhaps if enough people expressed that sentiment it would be a communal step in the right direction?
Word of the day: Fomite.
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[quote=âJ_L, post:127, topic:4311â]
Fomite
[/quote]Of course I had to look that up.
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Seems legit
https://www.instagram.com/p/BQQT8Oyhmdv/
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Und now is the time on Sprockets ven vee danceâŚ
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Is that suppose to be similar to what Rick Owens did.
Hilarious. Is this serious or are they parodying themselves? Like Chefâs Table.
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Itâs from tooth pix
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Oh great⌠another excuse to goof off. I so wish you hadnât turned me on this. Iâm already on the Heat parody.
I think that parody of themselves kind of reveals the true hidden dark side of it. Even cornflakes look profound shot in such a style, so it makes one wonder if the food really is as magical as it seems at the places they cover, of if it is their brilliant packaging that always does the sellingâŚ
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Hah! Someone should start a thread critiquing Chefâs Table restaurants. Unfortunately it wonât be me. Too bad @Porthos is not still with us.
I didnât get it. Though, in fairness, it may have been an off day.
Loved Red Medicine and was really looking forward to trying Destroyer. Headed over there on a rainy Tuesday, hoping to beat the crowds.
Started with the beef tartare, which looked and sounded delicious in the menu description and online reports. Unfortunately, it seems I got a modified version that did not work for me at all.
You can see they used radicchio instead of radishes. There also was a grain(?) component I wasnât expecting that overwhelmed the meat. The smoked egg cream tasted like plain old mayonnaise. The dish was crying out for a hit of acid, which the pickled mushrooms were presumably supposed to provide. They did not.
I also ordered the frozen peas, which were similarly disappointing. The peas themselves were fresh and crisp, which I love. But the frozen cream added nothing except visual appeal, and there were no gooseberries I could discern. Felt like I got the Ned Flanders special: a bowl of ice milk with peas.
Adding insult to injury, I was done eating by the time my lunch matesâ orders of chicken confit came out. It seemed like the kitchen was having a problem with this dish because I noticed several other people experienced similar delays. Also, the chicken portion was smaller than others have reported.
As I say, it seemed like the place was having an off day. Like they were unprepared for the number of people who would show up on a rainy day and just got overwhelmed.
Regardless, I felt like the items I ordered would be better as shared appetizers or sides on a dinner menu. The tartare was too small a portion to be lunch by itself. The peas were a huge portion, but too one note to be a satisfying lunch. The two together was too much food for me.
I wish more of the dishes were the portion size of the chicken confit. Alternatively, I would suggest folks do what @President_Mochi did and split several different dishes among friends.
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roasted cauliflower, poached egg, black garlic, chicken skin: interesting and a good combination of flavors (including a warm buttermilk sauce), though they roast the whole cauliflower, outer leaves, stem, etc. and some parts were pretty fibrous.
Frozen peas were interesting but didnât come together as a dish for me.
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You made it to the Westside! To one of my favorite lunch places, no less.
I like the Museum of Jurassic Technology.
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I am very happy people are expanding the definition of âWestsideâ finally!