The Most Beautiful Mediterranean Restaurant in All of New York (2)🌟

1️⃣ For the appetizer, the King Prawns a la Plancha 🍤. The shrimp shells are crispy, while the meat inside is firm and has a delightful buttery sweetness. The balance of garlic, fat, and acidity is just perfect. The only downside is the portion size, which is a bit small. 🦐 One highlight of this dish is that it doesn't use the common Spanish garlic shrimp al Ajillo method with oil infusion. Instead, it opts for the a la plancha technique, which involves high-temperature grilling on a hot plate and then drizzling with green garlic butter to enhance the flavor. 🦐 This method highlights the true taste of the ingredients and demands high freshness, which is why many restaurants hesitate to use it. This also indirectly shows the confidence Cathédrale has in the quality of its king prawns 🌟. Another highlight is the addition of bottarga during the grilling process. Bottarga is cured tuna roe from Greece, similar to Korean myeongran jeot. 🦐 I suspect Chef Hall wanted the fish roe to release an incredible umami flavor through the Maillard reaction under high heat, compensating for the lack of saltiness in king prawns compared to regular shrimp, which usually carry their eggs and have a more savory taste 🦐✨. #NewYork #CuisineHighlights #SeafoodDelight 🌇🌟