Chefs Andrew Kochan and Tim Lanza generally like their tasting menus at Marigold Kitchen to be a surprise for diners. But what with spring coming and a new menu now taking shape in the kitchen, they’ve decided to give a little preview.
As they did with their secret New Year’s Eve menu, the crew at Marigold are now teasing a couple dishes from their new, 12-course spring menu. That one above? That’s edamame hummus with lemongrass, black sesame seeds, chile oil and a puffed rice cracker.
Check out more after the jump
From left, Laurel chefs Kyle McCormick, Edmund Konrad, Nick Elmi, and Paul Becker.
| Photo by Michael Persico
Three months. That’s about how long it takes us to eat at every important restaurant in the city. And then eat there again. And, sometimes, again.
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Dinner at Marigold Kitchen is always a surprise. The way ex-chef Rob Halpern ran the menu, it was a constantly evolving spread of amuses and tastings that would sometimes change night to night and table to table. And now, the way new chefs Andrew Kochan and Tim Lanza do things is roughly similar–all tasting menus, no a la carte, just a blindfolded adventure every time you walk through the door.
Except for this New Year’s Eve.
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