Few weeks ago, Louro Restaurant held a supper club using Uni (sea urchin) as the theme for the night. For $75 we got a 6 course uni meal.
We started with the Amuse-sorrel, white asparagus, uni truffle vinaigrette.
Next course was the Uni & Fluke Crudo-meyer lemon vinegar, greek olive oil. We got two huge pieces of uni and I love the accompanying pickled onions with it.
The third course was Ostrich Egg-soft scramble, confit garlic uni foam, toasted amerinth. I loved this course. I wish I had it with rice or bread to mop up the goodness. Amerinth is a grain, like rice. Toasted, it added a nice flavor to the dish.
The fourth couse we had Uni Chowder-goose pancetta, smoked onions mussels, and cultured cream. This was my favorite of the night. I loved the flavor of the smoked oysters and in each bowl we had huge chunks of uni.
Next we had Skate & Uni Stuffing-rhubarb curd, tempura arugula, and uni butter. Uni butter was served on the side and we were suppose to spread it on the fish. It should have came with the bread basket too! The tempura arugula was really nice and crunchy! I loved it.
Next came the Uni & Pork Belly served with Portuguese kimchi rice, coriander curd. The fatty piece of pork belly just melted in my mouth.
Finally for dessert, we were served a Toasted Chocolate Marshmallow Ice Cream with vanilla cake and hazelnut brittle. We joked with the waiter as to why there was no uni in the dessert dish as well. Dessert was fantastic. I loved how the cake had a crunchy crust.
This has been my second time participating at Louro’s supper clubs and it’s been so satisfying. Their supper clubs are usually held every Monday starting around 7PM. Each week has a different theme and sometimes there are guest chefs. Join their newsletter to receive upcoming supper club events and menus! http://louronyc.com/
Photos courtesy of Kenny. Thanks!