“Shaved” Hudson Valley Foie Gras
I love a flavorful shaved foie gras, and this one appealed to me in theory. The foie was out of this world and the bacon brittle and cinnamon were a welcome addition. But then again the mandarin oranges tasted like they were stored for a long time, which ruined the moment for me.
Remarkable scallop presentation and a ludicrous baked carrot mash with truffle corn salsa and capers. The scallops were a tad overcooked on the outside, but that inside was just perfect, which were stable, lenient, and sugary all in one. Do not ask me how. Certainly recommended.
Korean BBQ Wraps
This one takes the cake. Soaked hanger steak in a miso paste with preserved daikon in a crunchy margarine lettuce wrapper. I do not remember how many times I kept reordering this one, but it was many.
I will not lie; I have been a buns addict as far as my memory serve. Naturally, I was not expecting much from these. The first bite changed my mind. The BLT Buns I ate in Salt & Fat were among the best I ate in my life, so far. Stewed, indulgent bacon tummy on a soft boa with a scientific-grade accuracy of bun quantity, and surely, Thousand Island dressing written as “spicy mayo” in the bill. I have reasons to believe that this “spicy mayo” is the “secret ingredient.”
Crispy Berkshire Pork Trotter
I do not think my night would be complete without it. A salad of pig’s feet is prepared into a sautéed oval and capped with a gently cooked egg. You will need a strong heart to take this one, but not too strong. You do not think it taste like a swine, magically. Do not forget the present Thousand Island\”spicy may” dressing.
Roasted Berkshire Pork Belly
From the first look at Salt & Far menu, you would think the pork belly to be their “specialty dish.” Hold your horses. Nevertheless, it put the “Fat” in Salt & Fat because their belly was hard to chew, and furthermore had a dense tackiness to it that was hard to forgive. Let us just leave it at that.
The fried chicken was a bumpy ride. The skin floated and picked up like a gigantic lightly cooked bunch of breadcrumbs, which made it more like food for the tortured. At least, I used the dish for its Thousand Island dressing.
Long Island Duck Breast
I treasured the duck entree. A mammoth slice of intermittent cooked quack, go along with superb compliments in butter lychee, barred frisée and sweet & sour jus. Try some.
I tried all three, the Lime Panna Cotta, Avocado Ice cream, Rice Krispies, Marshmallow Ice cream and the Ice-cream And Sorbet and not any of them were for the most part unforgettable. The yuzu buttermilk ice cream somewhat acceptable, but I was not interested in the prospect of ordering it again.
In the end, it was a pleasant experience; I was not disappointed to pay a visit to Salt & Fat. Maybe I will return, maybe not. I think you will not regret it, however.Salt & Fat: All My Food Experience