I had a longer post that was combined with previous post but I lost it, hence the disjoined nature.
Cheesecake.
I had always been skeptical of the Adrias ever since El Bulli days because I tended to be a traditionalist but I have always wanted to try out their dishes. This dish comes from Albert Adria's Ticket in Barcelona since Ferran retired.
The initial presentation with the cheesecake presentedin the form of a wheel of cheese and shortbread cookies presented on its flat side representing crackers is cute and delightful but expected of Adria.
I take a taste. Wow. The texture is of an airy cheesecake with the flavor of brie and a hint of the kind of funk that comes with washed rind cheeses. I would have been already fairly impressed if this was achieved through the mixing of a wash rind cheese in to the center filling. I take another taste of just the center section. Holy ****. No funk at all. All the funk is from the fake rind just like a real cheese. Whats more, the rind is not made of cheese but nuts, sugar, salt, and I am sure some secret ingredients.
Up until this point, most of the dishes we had, i could probably figure out how it was done with some thought. You could give me 10 years and I wouldnt have an inkling on this dish. It is such an evocative dish and a complete play of the senses.
Forgive me Albert Adria, you are the man.
I would fly to SF just for this dish. I feel kind of sad writing this review because it takes away some of the magic.
In Situ was the most affordable of our 3 fine dining meals though it had the highest highs and the lowest lows but what highs.
As we were paying our check, the table next to us sat down and the woman remarked "i would order the cheesecake but I dont like cheesecake"
How I wanted to ask her to reconsider but I refrained.
We browsed the rest of the Moma for another 2 hours then went to the airport.
My wife caught me daydreaming at the terminal.
"Still thinking about that cheesecake?"
"Yes. Yes I was."