￼￼￼￼￼￼￼￼￼￼￼￼￼￼That Misunderstanding Smoky tomato cocktail with mezcal. Tender octopus, king crab, shrimp, cucumber
Surprise Package Tortilla pillow, spring vegetables, roasted poblano-ramp crema, farm egg
Bliss of the Inner Fire Slow-cooked Atlantic tilefish, salsa macha (pasilla chile, pine nuts, Baja olive oil, Szechuan peppercorn) caramelized onion with black pepper, local morel mushrooms
Unimagined Memories Braised short rib, time-honored red chile sauce, potato (sweet, white). Enchilada or creamy rice, depending on your upbringing
The Odyssey Squab three ways, Oaxacan black mole, seared foie gras. (Beans, nettles, plantains, almonds.)
Unexpected Prizes Ice cream, chocolate, spiced chocolate peanut butter cream
Starburst Pistachio, guava, lemon, chocolate, cherry, kafir lime, prickly pear. And whipped cream on top of the tart
I think we can all agree: Food can make us feel good. It can make us feel comforted, too. Or nostalgic. Or giddy with pleasure and desire. Or even a little uncertain. Sometimes I feel surprised, even shocked, by what I taste. Art can evoke feelings, too, of course, whether it’s in the form of a novel, a movie, a song or a painting.
Tonight, I and the Topolo chefs invite you to taste the dishes we’ve created to evoke familiar feelings — betrayal, anticipation, euphoria, triumph, wonder, exuberance. Then reflect on paintings and lithographs we’ve chosen from our highly lauded collection of Mexican masters. We think you’ll be pleased with the resonance.