Free Aubergine Open House Today Plus Pure Abalone Food Porn
January 18, 2013
It’s like trying to simulate a Philip Glass symphony with just a symbal and a conductor's blouse…
Or explaining Colin Kapernick’s speed with pie charts…
Or translating the power of a Martin Scorcese epic with a flip book…
"It," BTW, would trying to describe a chef's tasting menu at Aubergine (624-8578) with only words.
Not happening. Or at least not happening well.
After my first Aubergine experience with Exec Chef Justin Cogley and Pastry soothsayer Ron Mendoza, I turned to every tool I could find to attempt to describe it—poetry, inspirational quotes and photographs among them.
I ultimately wrote (in part) that they delivered “small plates of big possibility, precise miniature harmonies that bridged reality and fantasy by connecting other seemingly mutually exclusive domains—the simple and complex, the familiar and the mysterious, the calming and the energizing.
"Think microsquid the size of a fingertip accented by a delicate little swath of sea urchin and seawater yuzu, or Kusshi oyster with cucumber, pea shoots and smoked trout roe.”
Now they're only amplifying the feel and flavor of the fine dining destination with upgrades to the room and the freshness of the fare.
Video evidence to that effect appears right here (followed with how you can enjoy part of it without the pesky $125 tag for the 10-course tasting).
While dinner there can be pricey, the upcoming open houses complete with snacks and tours of the restaurant and super fly hotel on Jan. 18 and 25 are free.
And the grand reopening Jan. 31, while not cheap ($98), is a serious bargain for all-you-can-eat amazement.
It includes clever house cocktails, fine sparkling wines, Kumomoto and Caraquet oysters at the raw bar, chilled Maine lobster salad, Dungeness crab on par with what you saw in the video, Royal Select California Estate Caviar, Wagyu beef and Hawaiian blue prawns on the yakitori grill, all sorts of escabeches and pork lomo and salchichon Catalan tapas in the kitchen, exclusive cheeses in the wine cellar and insane Mendoza desserts all over the place.