Great Flavor At New Marigold
Craig LaBan visits the now avant-garde Marigold Kitchen where chef Robert Halpern is deconstructing and meat-gluing back together the typical idea of a meal.
Great flavor combinations abound here, like the stunningly earthy taste of the chorizo-scented broth and perfectly cooked seafood of his “New World paella,” served over a base of cauliflower (instead of rice) minced into toothy cous-cous-size bits. Or the tropical mist of bubbled banana that topped a demitasse amuse-bouche, then disappeared as a rush of intensely rich, hot butternut soup followed like a squash chaser.
Two Bells – Very Good