Regardless, today I'd had just about enough of staring at the walls of my apartment (...and the furniture, of which I'm building 3D models in some hope it will somehow help with arranging my new apartment). And, recalling that the menu at Journeyman was pretty good last time -- and that (when I ran into him yesterday) Tse Wei told me that they were changing out two dishes, the pig and the fluke -- I decided to head over despite it being a bit sooner than my customary week-ish between visits.
As I suspected based on his stricken look when I came in today, though, the fluke hasn't been changed out yet. Not that that matters, with the carrot dish being as good as it is.
So what did I have today?First soda - apricot, ginger, fenugreek. The apricot shrub is so good, and the ginger keeps it interesting. I have no idea what the fenugreek adds.
Second Soda - coffee, blackberry, (...many more ingredients...), bitters. Many visits ago, Andrew prepared for me a soda that included coffee. I decided to ask Catherine to revisit that (terrible) decision and give it a try. What she came up with tastes like the best cup of coffee you've ever had. All those complexities (fruity notes, interesting body, good finish)? Turns out you can fake those by just adding stuff from your collection of shrubs and syrups. Was it a good soda? Hard to say. Was it an interesting experience? Definitely.
Everything in this dish tastes spectacular. I used to say that I hadn't met an oyster I didn't like. I can't say that any more, but these oysters weren't involved in that experience. The citrus on the clams is a great flavor, possibly my favorite preparation of clam.
And everything is working together. The sweetness of the watermelon plays with the acidity from the clam and the salt from the oyster. But the single most interesting thing in this dish is how the watermelon plays off the flavor of the dill flower. It's a really good, totally unexpected flavor combination.