Max’s Restaurant
Sous vide. I’d been reading about it for years. It’s one of those gastro-alchemy gimmick things that Thomas Keller and my headbanger friend (and St. John’s grad) Jeth gets into. I was pretty psyched to have the opportunity to see sous vide in action in Chef Mark Connell’s immaculate kitchen at Max’s Restaurant. It’s the vacuum packing – cryovac- that is the trick – he showed me watermelon that he had cryovac’ed (that’s a verb now, right?) and it looked like, and had the consistency of the freshest cut of tuna you’ve ever seen. The chef is making food that verges on fine art. And it’s seriously tasty.
