Compass Dinner Series

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Compass Dinner Series
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Departure Restaurant + Lounge says
Chef Gregory Gourdet returns to Mexico (in the kitchen, at least) for the first time since the Top Chef finale! Tickets are sold out but we art taking a waitlist in case somebody cancels. But for now, check out the menu below!

Tuna Tostada: Grilled Avocado, Dried Lime, Ginger, Serrano, Caterpillar Salt—“I’ve had my share of bugs studying [the cuisines of] Mexico and Thailand (cockroach fish sauce is delicious, major umami). The caterpillar salt is made from crispy agave caterpillars and adds a funky floral note to the dish.”

Red Snapper, Dungeness Crab, Shrimp: Pickled Cactus, Jicama, Fermented Green Chili Juice

Smoked Turkey Leg Confit Tamale: Arbol Chili, Oregano, Cumin

Duck Carnitas: Ramp Escabeche, Habanero-Dried Peach Salsa, Smoked Pecan Salsa, 3 Sisters Tortillas—“The duck carnitas are inspired by the ones made by Enrique Olvera (a Top Chef: Season 12 judge) at Cosme in NYC. Its a whole, skin on, boneless duck.”

Beef Short Ribs in Mole: Candied Sweet Potato, Pumpkin Seeds—“The short ribs are a dish from my final meal on Top Chef. I learned how to make mole from local spice queen Kusuma Rao (of the local Indian-fusion pop-up, Ruchikala) last year in preparation.”

Mexican Chocolate Tart: Salted Peanut Crust, Smoked Chili Caramel, Corn Ice Cream
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By: Departure Restaurant + Lounge

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