A Long Day's Journey into Night at Bouley

        Dinner at Bouley last night... Before the surreally moist Pennsylvania organic chicken with black truffles we loved, after the masterfully-cooked Maine day boat lobster in Pinot Noir sauce, the dish shown here crept out of the crypt. This weirdness, this scary iteration of the black hole of Calcutta – five of them in fact, gift from the chef to our table – unleashed a chorus of yeows and yoicks and “take mine away.” Perhaps the reason dinner took so long to arrive was that the chef stopped to develop this creation: sable, also known as black cod, immersed in cream under what our captain described as “black onion dust.” Interesting but not quite delicious. Inspired by an early American coal bin.

Click here for Short Order Archive.