The last day

LUNCH

Momofuku Ko

Thanks to my sister's persistence, we secured a reservation!!

Yes... It REALLY is that hard to get a reservation

Incredible lunch.

Unfortunately no photography is allowed

and I was enjoying it too much to take notes

Jean Talon Market

Breakfast

Strawberry and Maple Butter Crepe

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LUNCH

McKiernan

Fantastic little lunch place recommended by DNA chef Derek Dammann

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McKiernan Salad

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Smoker Beef Sandwich

Dill & Cream Cheese

BierBrier Pilsner (local)

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Lobster Roll

Glass of Chardonnay

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Missed the dessert photo

Sour Cherry Coffee Cake

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Dinner

DNA

Our detour to Montreal was all about eating at this restaurant

and it was well worth the trip

Slick fit-out with 2 very slick operators

Derek and Alex

We're still waiting for the menu and wine pairing,

So consider this as a guesstimate of what we ate

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Oysters with Quebec Melon

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Charcuterie

All made/cured in-house. This was incredible

Seal anyone?

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Beef Heart tartare

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lAMB cARPACCIO

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Foie Gras Terrine

Foie Gras infused vodka

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Calves' Brain Ravioli

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Pappardelle with chanterelle mushrooms

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Duck tongue with egg yolk ravioli

egg yolk suspended in ravioli

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Veal sweetbread

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"Rack" of Gaspor Pork Belly

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Pot au Creme

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Salted Pinenut Tart

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Chocolate and Pork's blood Pannacotta

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Cookie Plate

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Day 7, September 18

Montreal

Dinner

Au Pied de Cochon

Our flight from New York was delayed by 1.5 hours

Arrived at 10pm and they were pleased that we were running late

Too much noise, too much food and too much fun

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Piglet Roast

Au Pied du Cochon Lager

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Duck Carpaccio

I can't remember what my Sister drank with this

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Foie Gras Poutine

A bottle of Vouvray....

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Duck in a Can

basically - Duck breast with foie gras tucked under the skin

with buttered cabbage, confit garlic and thyme

served on roasted bread and celeriac puree

(bottle of Vouvray continued..)

A fun bit of theatre at the table

So rich, but delicious

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The wood-fired oven

(all I want for Christmas)

More theatre -

JD (the oven chef) had 12 or so pans

going at the same time in the oven

It was a pleasure to watch him work

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Day 6, September 17

LUNCH

Eleven Madison Park

We were very much looking forward to this

A recent 4 star review in the NY Times,

had some touting this as a better

experience than Per Se

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Amuse Bouche I

Pouillon Brut Premier Cru NV

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Amuse Bouche II

(champagne continued..)

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Greenmarket Heirloom Tomatoes

Composition with Terre Bormane Olive Oil

and Fino Verde Basi

Chateau de Trinquevedel Rose '08

composition part 1 - foam-like consomme

compositon part 2 - confit & sorbet

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Foie Gras

Mille-Feuille with Green Market Plums,

Umeboshi and Bitter Almonds

Chateau Filhot Sauternes '98

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Atlantic Halibut

Seared with Sweet Corn, Summer Radishes and Purslane

Jager Gruner Veltliner '07

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Elysian Field Farm Lamb

Herb-Roasted with Sheep's Milk Tart,

Garbanzo Beans and Bacon

Patrick Jasmin Cote-Rotie '01

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Cheese course

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Chocolate Peanut Butter Palette

Caramel Popcorn and Popcorn Ice Cream

Vinhos Barbeito Special Reserve Madeira

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Wonderful Lunch, but didn't hold a candle to Per Se

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DINNER

WD-50

Incredible meal

Every dish was not as it seemed

We were excited by every plate

and tried to work out "the trick"

as it was placed in front of us

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Peekytoe crab

turnip, asian pear, saffron

Guy Charlemagne Brut Rose NV

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Everything Bagel

smoked salmon threads, crispy cream cheese

(Rose continued..)

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Foie Gras

passionfruit, chinese celery

Calera Chardonnay '08

the passionfruit

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Scrambled egg ravioli

charred avocado, kindai kampachi

Domaine Charvin Cotes du Rhone Rose '08

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Cold fried chicken

buttermilk-ricotta, tabasco, caviar

(CDR Rose continued..)

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Perch

kohirabi, "dirty" grape, cocoa nib

Julienas Potel-Aviron Beaujolais '07

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Duck Leg

popcorn pudding, kalamansi, lovage

(beaujolais continued..)

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Lamb Loin

black garlic romesco, pickled ramp, dried soybean

Kunin Wines 'Pape Star' '07

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Vanilla ice cream

balsamic, raspberry

(delicious raspberry & balsamic jam in the center of the ice cream)

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Hazelnut Tart

coconut, chocolate, chicory

St. John Keo Commandria NV

a fortified from Cyprus

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Caramelized Brioche

apricot, buttercream, lemon thyme

Di Majo Norante Moscato '05

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Cocoa packets

chocolate shortbread, milk ice cream

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