Definitely hot topics for any gay man.
What’s your favorite? Can you tell the difference between an Arabian Mocha Sanani and a French Roast? Bejoulais, or Merlot? Spagos or Eat.?
In this blog entry, I will highlight one very, very cool, cutting edge, and “in” to the over extreme – SLS by Starwood.
The atmosphere is clearly upscale industry. I, myself, am in a hipster t-shirt, sporting Calvin Klein black slacks, and comfortable shoes of the same name. All around me is upper class action! Every furn ishing is original to the piece. I absolutely love it when a locale can take you away from an entire around the world historic viewpoint, and be it’s own thing. Clearly, SLS does this. It’s decor is from every place, every time, and totally works together in an original manner.
The couch I am sitting in is, in form, from the neo classical era. However, it has a really awesome photographic print of an Asian hipster scene adorning the cushions. The clear chair on the other side of my table is ala Jetson’s clear plastic. Wonderful! See. Be seen. I just realized that my booth is surrounded by mirrors. Is this a fun house? A Hollywood fun house, for sure! If you’re lucky to spot the psychic, you can even get your cards read. Man, I wish more places were like this!
In their restaurant, I am currently dining at “The Bazaar” by Jose’ Andre’s. The cuisine is a tapas style – small, little bites, and is from Spain. Take traditional tapas, add a humongous amount of creativity, and you hav e SLS. I have been here several times, and am constantly surprised.
Tonight, it’s all about CAVIAR!!!
I have decided on the Avgotaraho, from Greece. It’s a Greek cured and pressed mullet caviar. Very different. Very interesting. As well, I am doing a presentation of American caviar with the traditional steamed blinis, creme fraiche, and lemon air?
My drink – a very tasteful selection of Sake. Tokubetsu Junmai Old Mountain (Housui Yamahai). Super dry, with premium yeast mash sourness, giving way to pleasant and mild sweetness is the description from the menu. I couldn’t agree more! Wonderfully “tannic”, and pairs perfect with the eggs. And, if I may, a detail that is impeccable… They served it in a Riedel glass. Truly masterful. So often the “nose” of sake is missed, because of what it’s served in. Here, since it is served like a Chardonnay, you get it. It’s gorgeous. $14.
The American just arrived. It is served on a small stone square. The bun, warm. The lemon air – fine lemon bubbles. Cute! This presentation was extremely well thought out. For the price, admittedly, you wouldn’t get a caviar that rivals some that are more fine. However, the way the bun pops in the mouth, and how the lemon air adds an extra zing makes it all worth it! $10.
So, the Avgotaraho isn’t what I expected. It is very small, thinly sliced pieces of egg (NOT the traditional caviar kind), with little bits of wax on top, and what look like some kind of tiny herb. Lets try….
It does have these delightful bits of lemon on top. This dish is incredibly complex. Let’s have some fishy fish, wax, and scale it way, way up. If you enjoy sardines, and anchovies, than you will love this, because it has a similar strong taste. I would say that your palette should be nicely complex, and open minded. The finish with the sake should be wildly applauded. Again, a clear surprised from Mr. Andres. $15.
Admittedly, it was trippy to look up while drinking, and see myself in the mirror above!
This is only the tip of the culinary food chain in terms of description. So, come. Be entranced! Bring a date! Find out your future, with alcohol coursing through your system! And spend hours!