Om Nomz Hero Note to Self: When presented with a glass of champagne and a shot of espresso, champagne first then chase it down with the espresso. Have a good morning.
This previous weekend marked the beginning and the end of a pop up restaurant hosted by the Le Grande Fooding (Frenchies of course!) dubbed the Exquisite Corpse. Exquisite Corpse is actually a game, played by Surrealist artists each artist took turns painting on a certain section of canvas without seeing the other artist painted. In the end, you unveil what mish mash creation you have created, most likely stare at it for a bit, laugh and eat drink and be merry. Despite the morbid sounding name, the Exquisite Corpse was a 52 hour pop up dinner in which every four hours, a different chef and a new menu was presented which now makes sense and a fitting name for this pop up that was located by the High Line. It reminded me of the 30 Rock episode when Tracy Jordan has the after party and then the after after party and it just keeps going and going, same concept, except more food and no NBC stars present.
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| Champagne in the AM...sure there is a rap lyric somewhere |
Given my insomniac ways, I could have went to one of the earlier ones that started at 5 am, but I decided to be somewhat sane and hit up the 9am block on Saturday that featured Ana Ros head of the restaurant, Hisa Franko in Slovenia. Since I did not see Slovenia coming up in any travel itinerary, I thought it would be interesting to try her menu.
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| Candlelit dinner, in the AM |
Part of the excitement of a pop up is the discovery of a restaurant that seemed to have been conceived in a random space, and the Exquisite Corpse was no different. After walking up a fading whitewash stairwell you land in a studio that is filled with questionable art pieces and a long grand table that everyone is seated at. Think of any movie that has ever had a scene of a banquet dinner at Versailles and now take that image and forcibly clash it with hipster, artistic vibes and mismatched furniture and that will describe the atmosphere and the table setting. There were candles suck in previously drunk San Pellegrino bottles and as I dubbed a grab bag of utensils and bread all creating a median in the middle of the table with the addition of alternating red and blue vinyl table cloth lined the banquet set table that would have fit comfortably in an East Carolina Smokehouse, although cluttered is the first thing that comes to mind, one cannot help but be bemused by everything and rightfully fitting. Food After the Jump!
