Thanks to a business trip to NYC, I was fortunate to dine at Gotham Bar and Grill last night. I opened with Black Bass Ceviche made with purple Peruvian potatoes, red onion and avocado in a pineapple aji amarillo emulsion. For my main course, I chose organic salmon with jasmine rice and yard beans in an eggplant and cilantro coconut lime broth.
Then today on the plane back to Savannah, I read in the Business section of The New York Times how Singapore Airlines is serving chef Alfred Portale’s food in first class, including the ceviche dish, which I can now attest is out of this world.