They say that necessity is the mother of invention. At the freshly opened Bowery restaurant Pearl & Ash, the need was for a list of cocktails that fit within the constraints of the space's wine and beer license. Their creative solution? A collection of mixed drinks that feature beer and fortified wines like sherry, port, and vermouth as the base ingredient.
Pearl & Ash
We stopped in to try Pearl & Ash's two new summer desserts, titled, simply, Lemon and Blueberry. But those one-word names belie the fastidious, multi-layered complexity of pastry chef Serena Chow's creations.
Chef Richard Kuo has worked at wd-50, Corton and Seasonal, so you'd expect him to be at least interested in what kitchen science has contributed to the current landscape of cuisine in New York. But his interest goes even further, and while he appreciates how much technology can open up his budget so he can rely on less hands and better ingredients, at his core he focuses on rules and patterns to make sure his dishes come out exactly as he wants them, every time they're made. We dove into where this kind of passion came from, and how it comes to us at the table.
How does critical darling and food industry favorite Pearl & Ash cook their octopus? It's a two step process: cook the tentacles sous vide until they're tender, then deep fry the, until they turn crisp.