My Food Diary 📖

Foie Gras/ Duck Liver Canelé 😔 A bit disappointed with the foie gras/duck liver canelé. The exterior of the canelé was crispy, and the interior was quite moist, with a rich custard flavor. The plum sauce was a good match, but the liver paste was too runny. The seasoning was more salty than sweet, and the liver and alcohol flavors were quite strong, giving it a fermented bean curd taste. It didn’t balance well with the sweetness of the pastry and jam. When combined, it created a messy and somewhat pasty flavor in the mouth... not very pleasant. If the liver paste were thicker and sweeter, it would be much better. 🥲 Soufflé with Nori Butter + Caviar 🥧 The soufflé with nori butter and caviar tasted pretty good. However, the texture of the soufflé was more like a delicate soft cake rather than light and airy. 🥧 Roast Suckling Pig Casoncelli 🍝 The roast suckling pig casoncelli had plenty of filling, with a rich meaty aroma. The pasta skin was slightly chewy, and the rapini was well-seasoned. The rosemary flavor was a bit overpowering, though. 🍝 Overall, the experience was pretty average. If this place were right downstairs, it could be a good spot for regular meals, but it might not be worth the trip to BK just for this. 🤔 The ambiance was nice for dates or small gatherings, but the service could be better. #MyFoodDiary #NewYorkFood 🌟🍽️