This past Tuesday my boyfriend Nick and I decided to visit our friend Ian at his new work, Altura in Capitol Hill. Ian and I had talked a little bit before about the food there, he showed me many pictures of their dishes, of some amazing grass-fed beautifully marbled beef that they served, but none of them really did their food justice. It was AMAZING! Altura is only open Tuesday-Saturday, and the same kitchen crew works everyday, so their attention to detail, freshness, and execution are spot on. Ian said they never serve prep that is more than two days old, and the Chef has an amazing eye for detail.
We were able to get a bar seat in front of Ian's station, and I kid you not I probably saw at least 15 components go into the plating of one bowl of soup! If you would like an excuse to splurge (dinner comes with a hefty price tag but it is worth the experience) go visit Altura!
 |
| Ian workin' his station! |
 |
| Amuse Bouche |
 |
| Octopus over a white bean puree on the left, cuttlefish on the right. |
 |
| Pan seared king salmon, morels, fava bean puree. |
 |
| Lamb cheek, "bone marrow"- a daikon hollowed out with bone marrow inside, pea shoots. |
 |
| Beef carpaccio, soft poached egg yolk, pickled ramps. |
No comments:
Post a Comment