When Michael Voltaggio won season 6 of Top Chef, I was backpacking through Rotorua, New Zealand. So it wasn’t until 2 years later that I’d ever even heard of him.
Michael Voltaggio has been described by some as the best chef in all of Top Chef history. He’s the reason for culinary boners and orgasms and all things sexual to foodies all over the place.
His West Hollywood restaurant Ink was recently named by GQ magazine The Best New Restaurant in America.
After checking out Ink last month, I now know why.
| Tuna tartare, dashi sponge, soy yuzu, radish, pear cubes, sesame candy  |
Crab, charred avocado, whipped fish sauce, mushroom chicharron  |
| Carrots, coconut ice, cardamom soil, pea tendril mojo  |
Beef tartare, hearts of palm, horseradish snow, sea bean chimichurri, rye  |
| Foie gras, waffle crisp, smoked maple, hot sauce  |
Brussel sprouts, pigs ears, lardo, apple  |
| Beau soleil oysters, oyster leaf, mignonette ice  |
Apple, caramel, burnt wood ice cream  |
Can we say “O” face?
O
~ Yes ~
Thank you, Michael Voltaggio, for rocking my world.
For more details about my meal at Ink, click below.
