The following are photos from our fantastic New Year’s Eve dinner at Central Provisions. The evening’s menu was a preview of owners Chris and Paige Gould’s soon to open second restaurant Tipo, and the supremely talented Chef Mike Smith who will be overseeing its kitchen.
As I plan on visiting Tipo as soon as humanly possible, I will mostly (but not completely) let the photos from this brilliant dinner speak for themselves.
From the very first bites, it was clear that this pair of chefs really know how to meld contrasting textures and flavors in ways that build one upon the other, each bite a magical mélange: rapini with Spanish mackerel, mushroom ragu with chicory, dry-aged sirloin with charred traviso. So synergistically yummy!!
Then there was the pasta. While I generally don’t consider myself a pasta person, the ones pictured below had such wonderful substance, flavor, scents, that I not only found myself devouring them, but I very well may dream of them (at least until Tipo opens). Such simple dishes perfectly executed: corzetti with squash and sausage and tagliatelle with white truffles! So deeply satisfying, especially on on cold winter night!
Stay tuned…
Caviar,Prosecco Mignonette
Marinated Spanish Mackerel Braised Rapini,lemon Vinaigrette, Calabrian Chili
Chef Mike Smith hard at work
Mushroom Ragu fried Polenta, Black Truffle, Cured Egg Yolk, Chicory
Corzetti Al Moto
Roasted Squash,Ricotta Salata,Spicy Pork Sausage
White Truffle Tagliatelle Fresh Alba White Truffles,Brodo, Parmigiana Reggiano
Dry Aged Beef Sirloin
Gorgonzola Marrow Butter,Carmelized Onion Jam,Charred Treviso
Warm Fried Zeppoli With Chocolate Hazelnut Gelato Shortbread and Ricotta Cream!
